The Humpherys Family

Maple-Pecan Cake

Source  Taste of Home
Recipe Added:  4/1/2012
3/4 cup plus 1 Tbsp flour
1/4 cup sugar
1/4 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/4 cup butter, melted
3 Tbsp maple syrup
1/4 tsp vanilla
1/3 cup chopped pecans, toasted
 Glazed Pecans
3 Tbsp light corn syrup
1/3 cup pecan halves

Frosting
1 3-oz pkg cream cheese, softened
3 Tbsp butter, softened
1 Tbsp + 1 tsp maple syrup
1 1/2 cups powdered sugar
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 near 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 powdered 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.
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