Pecan Cake with Cookie Butter Frosting

Ingredients

• ½ cup pecan halves
• ½ cup sugar
• ½ cup packed light brown sugar
• 1 cup butter, room temperature
• 4 large eggs, room temperature
• ½ cup maple syrup
• 2 tbsp milk
• 1 2/3 cups all-purpose flour
• 3 tsp baking powder
• ½ tsp salt
• ½ tsp pumpkin pie spice
• 1 tsp vanilla essence

To make the frosting:

• ½ cup butter, room temperature
• 2 cups confectioners’ sugar
• 1 cup Biscoff creamy cookie spread
• ¼ cup milk

Method

 Preheat the oven to 350°F. Grease a 13 x 9 in. baking pan.

Place the pecans and sugars' in a food processor. Process until ground. In a large bowl, cream butter and pecan mixture until blended. Add 1 egg at a time, beating well after each addition. Beat in the syrup, milk and vanilla. In another bowl, whisk the flour, baking powder, salt and spice; gradually add to the creamed mixture, beating well.

Transfer to the pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely in the pan on a wire rack.

To make the frosting: In a large bowl, combine all the frosting ingredients: beat until smooth. Spread over the cake and if desired decorate with pecans.

Buon appetito!