I've this silicon bundt pan which I got it many years ago which I've seldom used it and was sitting in the cupboard collecting dust hahaha.....there are actually quite a number of 'white elephants' in my pantry oops :D
Maple Pecan Filling
- 75gm plain flour
- 30gm soft unsalted butter
- 1 tsp ground cinnamon
- 150gm pecan, roughly choppped
- 125ml maple syrup
- 300gm plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 125gm soft unsalted butter
- 125gm sugar
- 2 eggs
- 250ml thick plain yogurt
- Grease a 23cm bundt tin with flavourless oil, and leave upside down for the excess oil to drain out. (I'm using a silicon bundt pan which I've greased and floured it properly before used)
- To make filling : Mix together flour and butter with a fork till mixture is crumbly. Mix in cinnamon, chopped pecans and maple syrup to form a sticky, bumpy paste. Set aside.
- For the cake : Sift flour, baking powder and baking soda.
- Cream butter and sugar until light and creamy. Beat in eggs, one at a time, beat well after each addition.
- Beat in flour, alternate with yogurt, till a firm cake batter is formed. Do not overheat.
- Spoon 1/3 amount of the cake batter into the oiled bundt pan. Spread the mixture up the sides a little and around the funnel of the tin to create a rim.
- Dollop maple pecan filling carefully into the dent in the cake batter, then cover the filling with the remaining batter. Smooth the top and bake in preheated oven at 180 deg cel for 45mins or until a skewer inserted comes out clean.
- Cool the cake in the pan for 10mins. Loosen the edge with a small spatula and turn the cake out on the rack to cool completely.
Gooey, sticky & sweet pecan filling!!