Maple Pecan Layer Cake

By 1For_Him

Ingredients

• Cake:
• 2/3 cup unsalted butter, softened
• 1 1/3 cups sugar
• 4 eggs
• 1 1/2 tsp vanilla extract
• 1 cup all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 cup finely grated or ground pecans, toasted
• 2/3 cup sour cream (or plain yogurt)
• Icing:
• 3 cups powdered sugar, sifted
• 1/2 cup softened unsalted butter
• 1/2 cup maple syrup
• 1/4 cup finely chopped toasted pecans

Preparation

Step 1

1. Preheat oven to 350F. Butter and flour two 9" round cake pans and line with parchment paper.

2. In a large bowl, beat the butter and sugar until light and creamy - 4 minutes or so. Add eggs one by one, then vanilla. Beat until well combined. Add the pecans and sour cream and stir until combined.

3. In a medium bowl, whisk together the dry ingredients. Fold gently into the butter/egg mixture and then divide the batter evenly between the pans.

4. Bake for 30 minutes or until golden brown and a tester inserted in the center comes out clean. Cool on a wire rack until room temperature.

For the icing:

Beat the butter until fluffy and sift in the icing sugar. Add the maple syrup and beat until smooth and well-combined. Ice the cake and top with the chopped pecans. Serve and enjoy.