The natural harmony and balance of maple, pecan, and vanilla
comes together in this cake
so beautifully that you shouldn't be surprised to find yourself baking it
again and again.
Ingredients:
For the cake:
2 1/2 cups flour
3/4 cup sugar
1 cup brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 3/4 cup buttermilk
11 Tablespoons butter, melted
6 Tablespoons maple syrup
3/4 teaspoon vanilla
3/4 cup pecans, chopped and toasted
For the icing:
10 ounces cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup JEM Artisan Maple Syrup
Instructions:
For the cake-
Preheat the oven to 350°F and grease and flour three 9-inch cake pans.
In a medium bowl, whisk together the flour, sugar, brown sugar, baking soda and salt until there are no lumps and it’s completely mixed.
In another bowl, mix together the wet ingredients. Combine the wet and dry ingredients together until just mixed. Fold in the toasted pecans.
Divide among the three pans and bake for 30 minutes or until it tests clean.
Remove from the oven and let cool for 10 minutes before turning the cakes out onto a wire rack. Cool completely.
For the icing-
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Top with chopped pecans for fresh seasonal edible flowers (as shown above).
(Can be made 1 day ahead. If decorating with flowers, wait to decorate before serving. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)