Maple Pecan Cake

I made this for book club tonight, and, other than being a little too done on the bottom, it was really good.

Maple Pecan Cake

• Cake Ingredients:
• 1 cup all-purpose flour
• 1 cup pecan flour (or 1 cup toasted pecans mixed in the food processor)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large egg yolks, beaten to blend
• 2/3 cup maple syrup
• 1/3 cup pecan or vegetable oil
• 1 tablespoon brandy
• 6 large egg whites
• 1/3 cup sugar

• 1. Butter and flour a 9-inch cake pan with a removable rim. In a bowl, stir together all-purpose flour, pecan flour, baking powder, and salt.

  2. In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy. Pour into flour mixture; stir to combine.

  3. In a large bowl, with a mixer, beat egg whites until soft peaks form. Beat in sugar, a tablespoon at a time, and continue to beat until glossy, about 2 minutes. Stir a quarter of the egg-white mixture into yolk mixture. Scrape into remaining egg-white mixture and fold in gently.

  4. Pour batter into prepared pan. Bake in a 350° oven until cake springs back when lightly pressed in the center, 30 to 35 minutes. Transfer in pan to a rack and let cool about 1 hour.

  5. Remove pan rim. Cut cake in half horizontally and place bottom layer on a cake plate. Spread half the maple-cream cheese frosting on bottom layer; top with remaining layer. Spread remaining frosting over top (leave sides bare). Sprinkle with chopped pecans.

• Frosting and Topping:
• • 1/4 cup maple syrup
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup (1/4 lb.) butter, at room temperature
  • 1/2 cup powdered sugar
  In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended. Beat in powdered sugar. Add syrup; beat until smooth. Sprinkle 1/2 cup toasted pecans on top.