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Imagine waking up to the enticing aroma of freshly baked Maple Pecan Bundt Cake, a delightful breakfast option that not only fills your kitchen with warmth but also satisfies your morning cravings. This cake is a delightful blend of flavors and textures, making it an ideal way to start any day. The star ingredients—pure maple syrup and fresh pecans—bring a rich sweetness and a satisfying crunch, ensuring each bite is as decadent as it is comforting. Beyond its delightful flavor profile, this Bundt cake boasts a moist texture that makes it irresistible, whether enjoyed on a quiet morning or as a centerpiece for a brunch gathering.

Bundt Cake Breakfast

Indulge in the deliciousness of this Maple Pecan Bundt Cake, perfect for breakfast or brunch! Made with buttery goodness, chopped pecans, and a drizzle of pure maple syrup, this cake is a warm and inviting way to start your day. With a soft, moist texture and a sweet, nutty flavor, it’s an easy recipe that comes together in just over an hour. Don’t forget to dust with powdered sugar for that extra touch of sweetness! Enjoy every bite!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 tsp vanilla extract

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup pecans, chopped

1/2 cup pure maple syrup (for drizzling)

1/4 cup powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan with butter or non-stick spray, ensuring to coat all crevices well.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

      Cream Butter and Sugars: In another bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 3-4 minutes.

        Add Wet Ingredients: Beat the eggs into the butter mixture one at a time, then mix in the buttermilk and vanilla extract until thoroughly combined.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.

            Fold in Pecans: Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.

              Pour into Bundt Pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

                Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

                    Prepare Topping: While the cake cools, prepare a simple glaze if desired by mixing maple syrup with powdered sugar until smooth.

                      Serve: Once cooled, drizzle the maple glaze over the Bundt cake and dust with powdered sugar for a final touch. Slice and serve for a delightful breakfast treat!

                        Prep Time: 20 minutes | Total Time: 1 hour, 10 minutes | Servings: 10