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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pecan Cake with Cookie Butter Frosting Recipe

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This recipe for Pecan Cake with Cookie Butter Frosting is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup pecan halves
1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup maple syrup
2 tablespoons 2% milk
1-2/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt

FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 cup Biscoff creamy cookie spread
1/4 cup 2% milk
Directions:
Directions:
Preheat oven to 350°. 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, one 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 center 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.
Number Of Servings:
Number Of Servings:
20 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This dense cake has a hint of maple flavor and a sweet cookie butter frosting.

If you don't have reduced-fat milk on hand, fat-free or whole milk can be used instead.

 

 

 

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