Ingredients:

  • 150g Pecan halves
  • 113g Unsalted butter, melted
  • 120ml Grade A Maple Syrup
  • 100g Coconut sugar
  • 3g Sea salt
  • 312g All-purpose flour
  • 5g Baking powder
  • 2.5g Baking soda
  • 6g Fine sea salt
  • 170g Unsalted butter, softened
  • 200g Granulated cane sugar
  • 3 Large eggs, room temperature
  • 15ml Vanilla extract
  • 245g Plain Greek yogurt

Instructions:

  1. Preheat your oven to 180°C. Start by whisking the 113g of melted butter, 120ml of maple syrup, 100g of coconut sugar, and 3g of sea salt in a small bowl until smooth.
  2. Pour this mixture into the bottom of your prepared bundt pan, ensuring it coats the entire base. Arrange the 150g of pecan halves on top of the syrup in an even layer.
  3. In a large bowl, cream the 170g of softened butter and 200g of cane sugar together for about 3 minutes until the mixture is pale and fluffy.
  4. Add the 3 eggs one at a time, beating well after each addition. Mix in the 15ml of vanilla extract.
  5. In a separate bowl, sift together the 312g of flour, 5g of baking powder, 2.5g of baking soda, and 6g of fine sea salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the 245g of Greek yogurt. Start and end with the flour. Do not overmix; stop as soon as no white streaks remain.
  7. Carefully spoon the batter over the pecans in the pan, smoothing the top with a spatula.
  8. Place the pan in the center of the oven and bake for 45 minutes until a skewer comes out clean and the edges are golden.
  9. Remove from the oven and let it sit on a wire rack for exactly 10 minutes. Place your serving plate over the pan, and using oven mitts, firmly grasp both and flip in one fluid motion. Let it sit for 30 seconds to allow the glaze to drip down before lifting the pan.