1/2 cup all-purpose flour, for filling
1 stick plus 1 tablespoon unsalted butter (9 tablespoons), soft, for cake
2 tablespoons soft unsalted butter, for filling
3/4 cup superfine sugar, for cake
1 teaspoon ground cinnamon, for filling
2 eggs, for cake
1 1/4 cups pecans (or walnuts), roughly chopped, for filling
1 cup sour cream, for cake
125 ml maple syrup, for filling
1 to 2 teaspoons confectioner’s sugar, for decoration on cake
2 cups all-purpose flour, for cake
Flavourless oil, for greasing
1 teaspoon baking powder, for cake
1 x 10-inch (10 cups) bundt pan
1 teaspoon baking soda, for cake
Preheat the oven to 350 degrees Fahrenheit. Using flavourless oil (or a squirt of baking spray) grease your bundt pan, and leave upside down on newspaper for the excess oil to drain out.
Make the filling for the cake by mixing together the ½ cup flour and 2 tablespoons butter with a fork, till you end up with the sort of mixture you’d expect when making crumble topping.
Then, still using the fork, mix in the cinnamon, chopped pecans (or walnuts), and maple syrup, to form a sticky, bumpy paste. Set aside for a moment.
For the cake, measure the 2 cups of flour, the baking powder and baking soda into a bowl.
Now, cream the butter and sugar (i.e. beat well together until light in texture and pale in color), then beat in 1 tablespoon of the flour mixture, then 1 egg, then another tablespoonful of flour mixture, followed by the second egg.
Add the rest of the flour mixture, beating as you go, and then finally the sour cream. You should expect to end up with a fairly firm cake batter.
Spoon just more than half the cake batter into the oiled bundt pan. Spread the mixture up the sides a little around the funnel of the pan to create a rim. You don’t want the sticky filling to leak out to the sides of the pan.
Dollop the maple filling carefully into the dent in the cake batter, then cover the filling with the remaining batter. Smooth the top and put the tin into the oven for 40 minutes, though it’s best to check with a cake tester after 30 minutes.
Once cooked, and the cake tester comes out clean where it hits the sponge (obviously any gooey filling will stick to the tester), let the cake cool on a wire rack for 15 minutes in its pan.
Loosen the edges with a small spatula, including around the middle funnel bit, and turn the cake out onto the rack.
When the cake is cold, dust with confectioner’s sugar by pushing a teaspoonful or so through a tea strainer.