Maple Pecan Pound Cake

Ingredients (16)

• 1 cup unsalted butter, browned and slightly cooled Note: see video for instructions on how to make browned butter)≈ 227 g
• 3/4 cup brown sugar, lightly packed (I used light brown sugar, but you can also use dark brown.)≈ 165 g
• 1/4 cup maple syrup≈ 78 g
• 3 large eggs≈ 150 g
• 1 tsp vanilla extract≈ 4.2 g
• 1/2 tsp maple extract≈ 2.1 g
• 1/2 cup milk≈ 122 g
• 1/2 tsp salt≈ 3 g
• 1 1/2 tsp baking powder≈ 7 g
• 1 3/4 cup all purpose flour≈ 219 g
• 1 cup chopped pecans, lightly toasted Note: toast pecans on a dry baking sheet in a 350F oven for 10-15 minutes until fragrant.)≈ 110 g

Toppings and extras

Listed, but not counted in the percentages below.

• 2/3 cup powdered sugar≈ 80 g
• 3 tsp water≈ 15 g
• 2 tsp maple syrup≈ 13 g
• small pinch salt≈ 0.4 g
• handful of chopped toasted pecans to top (optional)n/a

flour 219 gbatter 1087 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

• Butter104% · 84th percentile · median 91%
• Sugar111% · 46th percentile · median 120%
• Egg69% · 29th percentile · median 80%
• Dairy56% · 58th percentile · median 46%
• Leavening3.2% · 81st percentile · median 1.6%
• Salt1.4% · 78th percentile · median 0.7%

Oven

Temperature

350°F / 175°C

median 350°F

Time

55 to 65 minutes

median 60 minutes