MAPLE PECAN CAKE WITH MAPLE BUTTERCREAM {A SCRATCH RECIPE}



INGREDIENTS
FOR THE MAPLE GLAZED PECANS: (IF YOU PLAN TO DO A LOT OF DECORATIVE PIPING, DOUBLE THE FROSTING RECIPE.)
  • 2 cups (104 g) pecans, chopped
  • 1/2 stick (56 g) unsalted butter
  • 3 Tablespoons (39g) maple syrup (I used pure maple syrup)
  • After baking the pecans, mix the following 2 ingredients and pour over pecans and stir to cover
  • 1/2 teaspoon (6g) maple extract
  • 2 Tablespoons (26g) maple syrup
FOR THE CAKE:
  • 1 1/2 sticks (12T) (170g) unsalted butter (room temperature - just until your finger makes a slight impression in the butter)
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon (4g) vanilla extract
  • 2 teaspoons (8g) maple extract
  • 1/3 cup (73g) milk
  • 1 cup (242g) sour cream
  • 2 1/2 cups (285g) cake flour
  • 2 1/2 teaspoons (12g) baking powder
  • 1/2 teaspoon (3g) salt
FOR THE MAPLE BUTTERCREAM FROSTING:
  • 2 sticks (226g) unsalted butter (room temperature - just until your finger makes a slight impression in the butter)
  • 8 cups (2 lbs.) (920g) powdered sugar
  • 1 teaspoon (4g) vanilla extract
  • 2 teaspoons (8g) maple extract
  • 1/3 cup (83g) milk (dissolve a pinch of salt into the milk to cut sweetness)
DIRECTIONS
FOR THE MAPLE GLAZED PECANS (DO THIS BEFORE BAKING THE CAKE):
  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. If using aluminum foil, spray with non-stick cooking spray
  2. In a medium saucepan, melt butter over medium heat, add 3 Tablespoons maple syrup
  3. Add chopped pecans and stir until pecans are coated.
  4. Spread pecans on baking sheet and bake for 8 minutes. Remove from oven and put into medium sized bowl.
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