MAPLE PECAN CAKE WITH MAPLE BUTTERCREAM

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 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 (89g) vanilla extract

• 2 teaspoons (16g) 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):

• Preheat oven to 350 degrees. Line baking sheet with parchment paper. If using aluminum foil, spray with non-stick cooking spray

• In a medium saucepan, melt butter over medium heat, add 3 Tablespoons maple syrup

• Add chopped pecans and stir until pecans are coated.

• Spread pecans on baking sheet and bake for 8 minutes. Remove from oven and put into medium sized bowl.

• In a small bowl, mix together the 2 additional tablespoons maple syrup and 1/2 teaspoon maple extract. Pour over pecans and stir to coat.

FOR THE CAKE:

• Preheat oven to 350 degrees and grease and flour two 8 inch round cake pans

• In a medium sized bowl whisk together the flour, baking powder and salt and set aside.

• In another bowl combine the milk, sour cream, vanilla and maple extract. Blend with a fork and set aside.

• In the bowl of your mixer beat the butter and sugar. Mix on medium speed at least 5 minutes, until light in color and fluffy.

• Add the eggs one at a time, mixing after each egg until no streaks of egg yolk color remains.

• With the mixer on low speed, add the flour mixture to butter mixture alternating with the milk mixture. Begin and end with the flour mixture ( 3 additions of dry and 2 of liquid)

• Pour into 2 greased and floured 8 inch round pans.

• Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the pans 10 to15 minutes then turn out.

• Makes 7 cups batter

• Works well for cupcakes.

FOR THE MAPLE PECAN BUTTERCREAM:

• Cream the softened butter until smooth, blend in the flavorings. Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated. Add the remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes, scraping the sides of the bowl occasionally. Slow down the mixer to the lowest speed during the last minute of mixing to help eliminate air pockets in the buttercream. The texture will become very smooth.

• This is a crusting buttercream.

• Makes 6 to 6 1/2 cups

ASSEMBLY

• Reserve a small bowl of frosting for your desired amount of filling. Stir in your desired amount of maple glazed pecans. Assemble the layers. Frost the cake (we piped ruffles with a tip 104). Use the remaining glazed pecans as topping for the cake.