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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Overload yourself with deliciousness! Makes a wonderful Fall/holiday dessert. I found this in Cooking Light under a less pretty name (though for the life of me can't figure out how it counts as light.) I am presenting here with the amount of icing doubled-it really needs it. But be warned-frosting sets VERY quickly. I recommend just pouring it on top and letting it spill down the sides, guiding it a bit. I personally prefer it a little light on the spices and served with milk. Ingredients:
2 teaspoons all-purpose flour |
9 ounces all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 dash ground cloves |
1 cup packed brown sugar |
1/2 cup butter, softened |
3 large eggs |
1 teaspoon vanilla extract |
1 cup buttermilk |
1/3 cup chopped pecans, toasted |
1 cup packed brown sugar |
1/2 cup heavy whipping cream |
1/2 cup maple syrup |
2 tablespoons butter |
1 dash salt |
4 cups powdered sugar |
1 teaspoon vanilla extract |
2 tablespoons chopped pecans, toasted |
Directions:
1. 1. Preheat oven to 350°.
2. 2. To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.
3. 3. Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
4. 4. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
5. 5. To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.
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