Maple Pecan Cake with Maple Buttercream {A Scratch Recipe}
"This moist Maple Pecan Cake with Maple Buttercream has the perfect balance of maple and pecan flavor! Such a delicious cake recipe for fall!..."
INGREDIENTS
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2 cups (200 g) pecans, chopped
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1/2 stick (56g) unsalted butter
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3 Tablespoons (39g) maple syrup (I used pure maple syrup)
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After baking the pecans (mix the following 2 ingredients and pour over pecans and stir to cover)
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1/2 teaspoon (2g) maple extract
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2 Tablespoons (26g) maple syrup
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1 1/2 sticks (170g) unsalted butter,softened (Should still hold its shape but leave an impression when pressed.)
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1 1/2 cups (300g) granulated sugar
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3 large eggs, room temperature ((place eggs in a bowl of warm water for 5 minutes if you are in a hurry))
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1 teaspoon (4g) vanilla extract
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2 teaspoons (8g) maple extract
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1/3 cup (73g) milk
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1 cup (242g) sour cream
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2 1/2 cups (285g) cake flour
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2 1/2 teaspoons (12g) baking powder
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1/2 teaspoon (3g) salt
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2 sticks (226g) unsalted butter, softened
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6 cups (690g) confectioners sugar ((adjust amount slightly up or down to your liking))
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1 teaspoon (4g) vanilla extract
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2 teaspoons (8g) maple extract
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1/4 cup (60g) whole milk or more if needed
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pinch of salt
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