Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

A moist, buttery Bundt cake with a rich pecan pie filling baked right inside — sweet, nutty, and deliciously comforting.

Yields 1 Bundt cake

• ½ cup margarine
• ½ cup oil
• 2 cups sugar
• 4 eggs
• 1 Tbsp vanilla extract
• 1 Tbsp maple syrup
• 3 cups flour
• 3 tsp baking powder
• 1 cup sweetened almond milk
• 1/2 cup chopped toasted pecans, for garnish

Pecan Filling

• ¾ cup chopped pecans
• ¼ cup maple syrup
• 1 Tbsp brown sugar
• 1 tsp cinnamon

Maple Glaze

• 1 cup confectioners’ sugar
• 1 Tbsp sweetened almond milk
• 1 Tbsp maple syrup

Preheat oven to 350°F (175°C).

Spray a Bundt pan very well with cooking spray.

Beat margarine, oil, sugar, eggs, vanilla, and maple syrup in an electric mixer. Once combined, mix the flour with the baking powder. Alternate adding the flour mixture and the almond milk and mix until well combined.

Combine the filling ingredients in a bowl.

Pour three-quarters of the cake batter into the pan. Then add the filling, making sure it’s evenly distributed around the cake. Top with the remaining batter. Bake for 50–55 minutes or until a toothpick comes out clean.

Cool completely before removing the cake from the pan.

Mix the glaze ingredients and pour it over the cake. Garnish with toasted pecans.

(Originally recipe in Mishpacha, Issue 941)