Ingredients
3/4 cup plus 1 tablespoon all-purpose flour1/4 cup sugar1/4 cup packed brown sugar1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup buttermilk1/4 cup butter, melted3 tablespoons maple syrup1/4 teaspoon vanilla extract1/3 cup finely chopped pecans, toastedGLAZED PECANS:3 tablespoons light corn syrup1/3 cup pecan halvesFROSTING:1 package cream cheese, softened3 tablespoons butter, softened1 tablespoon plus 1 teaspoon maple syrup1-1/2 cups confectioners’ sugar
Preparation
In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.
Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.
For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners’ sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.
