Maple Pecan Bundt Cake

Asked by sabine maclean. Answered on 13th February 2016

Full question

I made the simple Maple Pecan Bundt cake the other day but was disappointed how dry it came out. How can you add moisture to a cake within the recipe? Could I have done something wrong?

Our answer

Nigella's maple Pecan Bundt Cake (from Kitchen) is a style of cake known as a "coffee cake" in the US. It is not coffee-flavoured but is often served with morning coffee. This style of cake is slightly firmer in texture than a Victoria sponge or cupcake, as it encloses a sticky, spicy filling of pecans and maple syrup.

If the cake is too dry then it could be that the cake was slightly over-baked. When testing the cake be careful not to insert the cake tester into the pecan filling as this will make the cake seem wetter than it actually is. The cake already contains butter and sour cream/creme fraiche and the 2 eggs should be UK large size, which is extra-large size for the US or a weight of between 63g and 73g per egg, when weighed in their shells. If the eggs are very small then this could cause the cake to be slightly less moist.