Maple Pound Cake Recipe

Directions:

1. 1. Preheat the oven to 350 degrees F. Set the rack in the middle of the oven.
2. 2. Set out the ingredients and equipment.
3. •Sift the flour directly into a bowl on a scale for accurate measuring.
4. •Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend. Set aside.
5. •Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
6. •Measure the butter and sugar into separate bowls, and set aside.
7. •Crack the eggs and yolk into separate bowls and set aside.
8. 3. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 2 to 3 minutes.
9. 4. Meanwhile, slice the vanilla bean lengthwise with a paring knife and scrape out the seeds. Add the seeds to the creaming butter and sugar.
10. 5. With the mixer still on the lowest speed, add the eggs one at a time followed by the yolk, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl.
11. 6. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. This step should take a total of 60 seconds.
12. 7. Stop the mixer and scrape the sides of the bowl all the way down. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
13. 8. Spray your Bundt pan well with a nonstick spray.
14. 9. Fill the pan about three-quarters full by depositing the batter in small clumps around the prepared pan. Level the batter with the rubber spatula.
15. 10. Bake for 45 to 50 minutes.
16. 11. Once the cake doesn’t jiggle in the center and a toothpick inserted in the center comes out clean, the cake is done. Remove the pan from the oven, and place on a wire rack.
17. 12. Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface. Allow it to cool to room temperature, about 30 minutes, before serving.
18. STORING: Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week. To store longer, label, date, and store the plastic-wrapped cake in the freezer for up to 1 month.
19. Pecan Crunch Buttercream
20. From Warren Brown’s “CakeLove”
21. Yield: 4 to 5 cups
22. Yolk Mixture:
23. Yolks (large), 6
24. Extra-fine granulated sugar, 2 ounces (1/4 cup)
25. Potato starch, 3 tablespoons
26. Unsalted butter, at room temperature, 2 ounces (1/2 stick)
27. Milk Mixture:
28. Whole milk, 2 cups
29. Unsalted pecans, halved, 3 ounces (1 cup)
30. Extra-fine granulated sugar, 7 ounces (3/4 cup + 2 tablespoons)
31. Flavorings and Butter:
32. Muscovado or dark brown sugar, 3 ounces (1/4 cup), packed
33. Crystallized or raw honey, 1 tablespoon
34. Vanilla extract, 2 teaspoons
35. Unsalted butter, chilled, 1 pound (4 sticks)
36. Extra-fine granulated sugar, 2 ounces (1/4 cup)
37. 1. Preheat the oven to 350 degrees F.
38. 2. Set out the ingredients and equipment.
39. •Separate the yolks into a large bowl. Add the 2 ounces sugar and the potato starch, whisk to combine and set aside. Add the 2 ounces butter but do not stir in.
40. •Measure the milk mixture ingredients into a 2-quart, heavy-bottomed saucepan, and bring to a boil over medium-high heat. Turn off the heat, and let the mixture steep for 10 minutes.
41. •Measure the flavorings into three separate bowls, and set aside.
42. 3. Strain the pecans in a fine-mesh sieve over a large bowl to capture the flavored milk. Leave the nuts in the sieve to drain over a medium-sized bowl–you’ll use them later.
43. 4. Return the steeped milk to the saucepan and bring to a simmer over medium heat. Once it reaches a simmer, slowly pour it into the yolk mixture, whisking slowly in small circles first and ending with broader strokes until finally combined. Pour the mixture back into the saucepan.
44. 5. Return the saucepan to the stove and heat over medium heat, whisking constantly but not rapidly, for about 4 minutes. The key is to keep the pastry cream moving so it won’t scorch on the bottom of the saucepan.
45. 6. When you begin to see lava bubbles–large, slowly forming bubbles that burp steam–reduce the heat to the lowest setting and whisk briskly for 1 minute to pasteurize the pastry cream.
46. 7. Pour the pastry cream into the bowl of a standing mixture fitted with the wire whip attachment. Add the muscavado, honey and vanilla extract. Whip the pastry cream on high speed until it’s cooled to room temperature, about 4 to 5 minutes.
47. 8. Reduce the mixer speed to medium-low and add the butter 1 tablespoon at a time. Whip on medium speed until smooth, 2 to 3 minutes.
48. 9. Meanwhile, toss the drained pecans with 1/4 cup sugar in a medium-sized bowl. Place on an ungreased parchment-lined sheet pan. Toast for 5 to 10 minutes. Keep a close eye on the nuts–they tend to turn quickly from toasted to charred.
49. 10. Let the pecans cool thoroughly before breaking them into chunks with your fingers. Add them to the buttercream and mix on low speed until the nuts are fully incorporated.
50. 11. Spread the buttercream on thick between cake layers, and leave the sides exposed.
51. Candied Pecans
52. 1 egg white
53. 1 tablespoon vanilla
54. 1 pound pecan halves
55. 1/2 cup sugar
56. 1/2 cup light brown sugar
57. 3/4 teaspoon salt
58. 1 teaspoon cinnamon
59. 1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
60. 2. In a mixing bowl with the wire whip attachment, combine the egg white and vanilla until frothy.
61. 3. In a medium-sized bowl, mix together the sugars, salt and cinnamon.
62. 4. Add pecans to egg whites, and stir to coat the nuts. Toss nuts in sugar mixture.
63. 5. Spread the nuts on the baking sheet. Bake 1 hour, stirring every 15 minutes