Maple Pecan Sourdough Pudding Cake
This Maple Pecan Sourdough Pudding Cake features a layer of chopped pecans on the bottom, topped with a sourdough cake batter, and finished with a rich maple sauce that transforms into a luscious pudding as it bakes. Serve warm with a scoop of vanilla ice cream for a cozy, comforting and indulgent dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Chopped pecans
Salted butter
Brown sugar, light or dark
Sourdough discard (sub: Greek yogurt)
Egg
Vanilla extract
All-purpose flour
Baking oiwder
Salt
Milk of choice
Boiling water
Maple syrup
Vanilla ice cream, for serving
Why You’ll Love Maple Pecan Sourdough Pudding Cake:
Perfect Use for Sourdough Discard: This pudding cake makes the most of your sourdough discard, adding a subtle tang that complements the sweetness of maple syrup and richness of pecans.
Unique Pudding Cake Texture: The magic happens when the maple sauce creates a delicious pudding layer at the bottom, giving you a cake and sauce combination that’s incredibly moist and decadent.
Rich Maple and Pecan Flavor: With chopped pecans as the base and a maple sauce baked into the cake, this dessert is packed with warm, nutty, and sweet flavors that are perfect for fall.
Warm and Comforting Dessert: Served warm with a scoop of vanilla ice cream, this pudding cake is the ultimate cozy dessert, ideal for cool evenings or holiday gatherings.
Easy to Make: Despite its layered complexity, this cake is easy to prepare with basic ingredients, making it accessible for both beginner and experienced bakers.
Great for Fall and Holidays: The flavors of maple, pecans, and sourdough are quintessentially autumnal, making this pudding cake an excellent choice for fall gatherings, Thanksgiving, or cozy weekend baking.
Crowd-Pleaser: With its combination of warm cake, rich sauce, and crunchy pecans, this dessert is sure to impress guests and satisfy both sweet and savory cravings.
Perfect with Vanilla Ice Cream: The warm cake paired with a cold scoop of vanilla ice cream creates a delightful contrast of textures and flavors, making each bite irresistible.
Uses Simple Ingredients: This recipe calls for pantry staples like maple syrup, sourdough discard, pecans, and flour, making it both affordable and convenient.
Versatile Dessert: While it’s perfect for a special occasion, this pudding cake is also simple enough to make for a casual dessert to enjoy at home.
Tips for Making Maple Pecan Sourdough Pudding Cake:
Use Fresh Sourdough Discard: For the best flavor, use fresh sourdough discard. It adds a subtle tang to the cake, balancing the sweetness of the maple syrup and complementing the pecans.
Pour the Maple Sauce Gently: When pouring the maple sauce over the batter before baking, do so slowly and evenly to ensure the sauce soaks through the cake properly, creating the perfect pudding layer at the bottom.
Don't Over-Mix the Batter: When combining the ingredients for the cake batter, be sure to mix just until combined. Over-mixing can lead to a dense cake rather than the soft, moist texture you're aiming for.
Use Real Maple Syrup: For the most authentic flavor, use pure maple syrup rather than pancake syrup. The natural sweetness and complexity of real maple syrup will shine through in the sauce and cake.
Serve Warm for the Best Experience: This pudding cake is best enjoyed warm when the sauce is gooey and the cake is soft. Serve it straight out of the oven or reheat it before serving.
Pair with Vanilla Ice Cream: The cold vanilla ice cream contrasts beautifully with the warm cake and sauce, creating a luxurious combination that enhances the overall dessert experience.
Reheat Gently: If storing leftovers, reheat individual portions in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for a few minutes to maintain the warm, gooey texture.
Let the Cake Set for a Few Minutes: After baking, let the pudding cake rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to scoop out the perfect portion.
Customize with Additional Toppings: While delicious on its own, you can add extra toppings like whipped cream, a sprinkle of cinnamon, or even a handful of extra toasted pecans for added texture and flavor.
How to Store Maple Pecan Sourdough Pudding Cake:
Room Temperature (Same Day): If you plan to serve the pudding cake on the same day, you can keep it covered at room temperature for up to 6 hours. Reheat it gently before serving to enjoy it warm with vanilla ice cream.
Refrigeration (Up to 3 Days): Store the pudding cake in an airtight container or cover the baking dish tightly with plastic wrap or foil. It can be refrigerated for up to 3 days. Reheat individual portions in the microwave or oven to restore the warm, gooey texture.
Freezing Baked Cake (Up to 2 Months): Allow the baked cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Reheating in the Oven: To reheat the pudding cake and keep its texture intact, place it in a 300°F (150°C) oven for 10-15 minutes. This helps restore the gooey pudding layer and makes the cake taste fresh again.
Microwave Reheating (Quick Option): For a faster option, you can reheat individual servings of the pudding cake in the microwave for 20-30 seconds. This will warm the cake, though the oven method provides better texture for the pudding layer.
Serve Warm for Best Results: The cake is best served warm, so if you’re storing it for later, be sure to reheat it before serving to enjoy the full flavor and texture, especially with a scoop of vanilla ice cream.
Freeze Unbaked Cake for Later: If you'd like to prepare the pudding cake ahead of time, assemble the layers (pecans, cake batter, and maple sauce), then freeze the unbaked cake. When ready to bake, thaw overnight in the refrigerator and bake as usual.
Storing Leftover Sauce Separately: If you have extra maple sauce or want to add more after baking, store it separately in an airtight container in the fridge for up to 5 days. Reheat it gently before drizzling over the cake.
Avoid Freezing with Ice Cream: If serving the cake with ice cream, store the cake and ice cream separately. Serve the ice cream fresh and cold over the warm, reheated cake for the best flavor and texture contrast.
Best Enjoyed Fresh: While the cake can be stored, it is best enjoyed freshly baked for the ultimate combination of soft cake, gooey pudding, and warm flavors.
FAQs:
Q: Can I use fresh sourdough starter instead of sourdough discard?
A: While fresh sourdough starter can be used, sourdough discard is preferred for this recipe. The discard adds a subtle tang without affecting the rise, making it ideal for this pudding cake.
Q: How do I store leftovers?
A: Store any leftover pudding cake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven to enjoy it warm.
Q: Can I freeze the pudding cake?
A: Yes, you can freeze the baked pudding cake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Q: How do I reheat the pudding cake?
A: To reheat, place the cake in a 300°F (150°C) oven for 10-15 minutes, or microwave individual portions for 20-30 seconds. Reheating in the oven helps maintain the texture of the pudding layer.
Q: Can I use maple-flavored syrup instead of pure maple syrup?
A: For the best flavor, it’s recommended to use pure maple syrup. Maple-flavored syrup lacks the depth and richness that pure maple syrup brings to the pudding cake.
Q: Should I toast the pecans before adding them to the cake?
A: While not necessary, toasting the pecans before layering them in the cake adds extra flavor and a nutty crunch that complements the soft, gooey texture of the pudding cake.
Q: How should I serve the pudding cake?
A: The pudding cake is best served warm, straight from the oven, with a scoop of vanilla ice cream on top. The warm cake combined with cold ice cream creates a perfect balance of flavors and textures.
Q: Can I customize the recipe with different nuts or flavors?
A: Absolutely! While pecans are traditional for this recipe, you can substitute them with walnuts or almonds, or even add spices like cinnamon or nutmeg to enhance the fall flavors.
Q: What if I don’t have sourdough discard?
A: If you don’t have sourdough discard, you can substitute with a small amount of plain yogurt or buttermilk to achieve a similar tangy flavor, but sourdough discard is recommended for the best results.
Check out my other fall recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this maple pecan sourdough pudding cake. Happy baking!
