
CAKE
- 1 ½ cups pecans, roughly chopped
- 1 tablespoon butter
- 2 cups white sugar
- 1 cup butter (two sticks)
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
FROSTING
- 6 cups powdered sugar
- 12 oz cream cheese (1 ½ packages), room temperature
- ⅔ cup butter
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1-2 tablespoons milk
PREPARATION
- Preheat oven to 350 degrees F and grease a 9×13 baking dish.
- Over medium heat, melt 1 tablespoon of butter in a small skillet. Once melted added chopped pecans and stir until toasted, 3-4 minutes. Remove from heat.
- In a large bowl, combine sugar and 1 cup butter. Beat until fluffy. One at a time, add the eggs, beating to combine then add vanilla and maple extracts.
- In another large bowl, combine flour, baking powder, and salt. Thoroughly mix.
- Slowly add the dry mixture to the wet mixture, alternating with the 1 cup of milk. Mix until just combined, then fold in the toasted pecans.
- Transfer batter to the prepared baking dish and bake for 30-35 minutes or until inserted toothpick comes out clean.
- As cake bakes, start on the frosting: combine powdered sugar, cream cheese, ⅔ cup butter, vanilla extract, and maple extract in a large bowl. Beat until smooth then add just enough milk to make the consistency spreadable.
- Once cake is done baking and cool enough to handle, divide in half. Scoop out one half of the cake into a large bowl and crumble it. Stir ¼ of the frosting into the crumbled cake. Repeat process with a second half of the cake.
- Transfer the cake crumble back into the baking dish and press into one even layer.
- Top the pressed cake with the remaining frosting. Sprinkle with additional pecan pieces if desired.
- Refrigerate until fully set, 4 hours or overnight. Cut into small squares and serve chilled.