Maple Pecan Cake

Instructions

1. Prepare the baking pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper for easy removal.
2. Mix dry ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream butter and sweeteners
   In a large bowl, beat butter until creamy using an electric mixer. Add maple syrup and brown sugar, beating for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
4. Add eggs and vanilla
   Add eggs one at a time, beating well after each addition. Stir in vanilla extract until incorporated.
5. Combine wet and dry ingredients
   Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with flour (3 additions of flour, 2 of buttermilk). Mix just until combined. Fold in 1 cup of chopped pecans.
6. Bake the cake
   Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Let cool in pans for 10 minutes, then remove to wire racks to cool completely.
7. Prepare the frosting
   Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed until incorporated. Add maple syrup and beat until light and fluffy, about 3 minutes.
8. Assemble and decorate
   Place one cake layer on serving plate. Spread about 1 cup of frosting over top. Place second layer on top. Frost top and sides of cake with remaining frosting. Press remaining 1/2 cup chopped pecans onto sides of cake or sprinkle on top for decoration.