Lightened Maple Pecan Pound Cake

Lightened Maple Pecan Pound Cake

Ingredients

  • 2 cups granulated sugar
  • 2 sticks 8 ounces light butter, softened
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain or vanilla fat-free yogurt
  • 2 tablespoons high quality maple syrup
  • 1 teaspoon maple extract
  • ½ teaspoon pure vanilla extract
  • ½ cup chopped pecans toasted

Glaze

  • 1 ¼ cups confectioners’ sugar
  • About 2-2 ½ tablespoons high quality maple syrup
  • ½ teaspoon maple extract
  • 1-2 teaspoons or more of water to create the proper consistency

Instructions

  • Preheat oven to 350° F. Using a paper towel, generously grease a 6 cup capacity bundt pan or a 10 inch tube pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter on medium speed until light and fluffy.
  • On low speed, add eggs, one at a time, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
  • In a mixing bowl, whisk together flour, baking powder, baking soda and salt.
  • In another small bowl, whisk together the yogurt, maple syrup and both extracts.
  • On low speed, add one third of the flour mixture into the butter and egg mixture, followed by one half of the yogurt mixture. Stop the machine to scrape down the sides of the bowl with a rubber spatula.
  • Add another third of the flour followed by the remaining yogurt mixture. Then add the remaining third of the flour mixture and mix until just blended. Gently blend in the pecans.
  • Remove 1 ½ cups of batter. Pour remaining batter into prepared pan. Smooth the batter with a spatula.
  • Bake for 55-60 minutes or until a small knife inserted into the center comes out clean.
  • If using a bundt pan, allow the cake to cool upside down until barely warm and remove from pan and place on a large platter. If using a tube pan, allow the cake to cool right side up until barely warm before removing from pan.
  • Whisk together glaze ingredients until thick but pourable. Drizzle the glaze over the pound cake, and allow to set.
  • Spray 7 standard muffin cups with non-stick cooking spray. Evenly distribute the reserved 1 ½ cups of batter in each cup.
  • Bake the mini pound cakes for 20-23 minutes at 350°F or until a knife inserted into the center of the mini pound cakes comes out clean.

Notes

Makes one 10-inch tube cake or 1 bundt cake plus 7 mini pound cakes