Maple Pecan Bourbon Cake (Printable Recipe Version)
Soft nutty cake packed with maple syrup, crunchy pecans, and that lovely bourbon flavor. Super tender and caramel-like.
# Ingredients You’ll Need:
→ For the crust
01 -
90–105 ml ice-cold water
02 -
155 g all-purpose flour
03 -
13 g granulated sugar
04 -
0.5 tsp salt
05 -
115 g cold unsalted butter
→ For the filling
06 -
0.25 tsp vanilla extract
07 -
85 g unsalted butter
08 -
160 ml pure maple syrup
09 -
200 g pecans, chopped up
10 -
30 ml bourbon (your call)
11 -
3 large eggs
12 -
220 g packed dark brown sugar
13 -
0.5 tsp salt
# Steps to Make It:
01 -
Wrap your dough up tight in plastic after pressing it into a flat disc. Pop it in the fridge for at least an hour.
02 -
Grab a big mixing bowl and toss in your flour, sugar, and salt. Add the cold butter by chunks and work it in with your hands or a pastry blender until it looks crumbly with pea-sized butter bits. Pour in 90 ml of ice water, then stir it all together. Add a little more water as needed to bring the dough together.
03 -
Take the dough from the fridge and let it rest a few minutes so it’s easier to roll. Dust your surface, roll the dough into a 30-cm circle, then gently lift it into a deep 23-cm pie pan. Tuck in any overhang and pinch the edge however you like. Keep it cold until you need it.
04 -
If you want, heat your pecans in a nonstick skillet over medium. Stir them now and then for about 5–6 minutes till they smell toasty. Let them cool after.
05 -
Preheat your oven to 175°C with both bottom and top heat.
06 -
Melt butter in a medium pot over medium heat. Mix in brown sugar, maple syrup, and bourbon if you’re using it. Stir until smooth and bring to a light simmer, stirring sometimes. Take it off the heat and leave it to cool for about 25–30 minutes.
07 -
After the sugar mix has cooled, whisk in the eggs, salt, and vanilla extract until you’ve got a smooth mix.
08 -
Scatter the chopped pecans evenly on the bottom of your pie crust. Pour the filling mixture right over the top.
09 -
Set the pan on a baking sheet and loosely lay foil over it. Bake for 30 minutes. Remove the foil. Keep baking another 20 minutes or so until the edges are golden and the middle is just set but has a gentle wobble.
10 -
Let the pie cool down completely after baking, then chill it in the fridge under cover. Before cutting, give it about 20 minutes at room temp. This is great with ice cream or some whipped cream on the side.
# Extra Information:
01 -
Don’t worry if the center is a little jiggly after baking. It’ll set as it cools down.