Pecan Cake with Cookie Butter Frosting
My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland
Total TimePrep: 20 min. Bake: 25 min. + cooling
- 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
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 cup Biscoff creamy cookie spread
- 1/4 cup 2% milk
- 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, 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 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.
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Nutrition Facts1 piece: 363 calories, 21g fat (10g saturated fat), 74mg cholesterol, 259mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein.
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