pecan cake & cookie butter

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


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:


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


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!