Cooking Light's Eastern Harvest Pecan Cake & Maple Frosting |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Tailgating recipe from Dodge Caravan ad! Ingredients:
2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2/3 cup pecans, toasted finely chopped |
1 1/2 cups granulated sugar |
10 tablespoons butter, softened |
3 large eggs |
1 tablespoon vanilla extract |
1 cup fat-free buttermilk |
1/4 cup butter |
1/4 cup packed dark brown sugar |
1/4 cup half-and-half |
2 1/3 cups powdered sugar |
1/4 cup pure maple syrup |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, coat two.
3. 9-inch cake pans with cooking spray. Line bottom of pans with parchment paper.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and nuts. Combine granulated sugar and 10 tablespoons butter in a bowl; beat with a mixer at high speed until light and fluffy.
5. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce mixer speed to low. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined. Spoon batter into prepared pans;
6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert onto racks; cool completely.
7. To prepare frosting, combine 1/4 cup butter, brown sugar, and half-and-half in a heavy saucepan; bring to a boil. Cook 3 minutes without stirring.
8. Combine butter mixture, powdered sugar, and maple syrup in a mixing bowl; beat with a mixer at high speed for 2 minutes.
9. Spread 1/2 cup frosting over 1 cake layer; top with remaining cake layer. Drizzle with remaining frosting. Let cake stand until frosting is set.
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