The perfect fall dessert. Regardless if you are hosting some friends and family or wanting something to do on a cold rainy day, this cake is just the fix.
Ingredients:
½ cup pecan halves
½ cup sugar
½ cup packed brown sugar
1 cup butter, softened
4 large eggs, room temperature
¼ cup maple syrup
2 tablespoons 2% milk
1⅔ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
Frosting:
½ cup butter softened
2 cups confectioners' sugar
1 cup Biscoff creamy cookie spread
¼ cup 2% milk
Directions:
Preheat oven to 350˚F. Grease a 13x9-in. baking pan.
Place pecans and sugars in a food processor; process until ground. In a large bowl, cream butter and pecan mixture until blended. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and milk. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, beating well.
Transfer to prepared pan. Bake until a toothpick inserted in the centre comes out clean, 25-30 minutes. Cool completely in pan on a wire rack.
In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.
Serves: 20
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