Maple Pecan Cake Recipe

Ingredients

Cake

• 2 1⁄4 cup + 3 tablespoons all-purpose flour

• 6 Tbsp Truvia Cane Sugar Blend

• 6 Tbsp Truvia Brown Sugar Blend

• 1 1⁄2 tsp baking soda

• 1 tsp salt

• 1 1⁄2 cup low fat buttermilk

• 1 cup butter, melted

• 6 Tbsp maple syrup

• 1 tsp vanilla extract

• 1 cup finely chopped pecans

Glazed Pecans

• 2 Tbsp light corn syrup

• 1⁄3 cup pecan halves

Frosting

• 9 oz. reduced less fat cream cheese, softened

• 1⁄4 cup + 1 Tbsp butter, softened

• 4 Tbsp maple syrup

• 2 1⁄4 cups Truvia Cane Sugar Blend, powdered

Directions

Cake

• 1.  

  Preheat oven to 350^° F. Spray and flour two 9” round pans.

• 2.  

  In a large bowl, combine the flour, Truvia Cane Sugar Blend and Brown Sugar Blend, baking soda, and salt. In a smaller bowl, combine buttermilk, melted butter, maple syrup and vanilla.

• 3.  

  Stir the wet mixture into the dry mixture, then fold in the chopped pecans.

• 4.  

  Divide the mixture into the round pans and bake for 20-25 minutes or until toothpick inserted in middle comes out clean. Let the cake layers cool in pan for 10 minutes before removing them onto a wire rack to cool completely.

GLAZED PECANS

• 5.  

  In a small saucepan bring the corn syrup to a boil, then stir it for 1 minute or until slightly thickened. Remove from heat and stir in pecan halves until coated.

• 6.  

  Remove the coated pecans from the syrup and place them in a single layer on a foil-lined baking sheet.

FROSTING

• 7.  

  In a small bowl, beat the cream cheese, butter, and syrup until smooth.

• 8.  

  Pour 2 1⁄4 cups of Truvia Cane Sugar Blend in a blender and grind on high speed grind until powdered.

• 9.  

  Blend the powdered Cane Sugar Blend into the cream cheese mixture until smooth.

• 10.  

  Frost cooled cake layers and top with glazed pecans. Store refrigerated.