Welcome in Fall with this Pecan Cake with Biscoff Cookie Butter Frosting Recipe from Cafe Sicilia
Pecan Cake with Biscoff Cookie Butter Frosting
(Recipe adapted from Taste of Home)
- ½ cup pecan halves
- ½ cup sugar
- ½ cup packed light brown sugar
- 1 cup butter, room temperature
- 4 large eggs, room temperature
- ½ cup maple syrup
- 2 tbsp milk
- 1 2/3 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ½ tsp pumpkin pie spice
- 1 tsp vanilla essence
- ½ cup butter, room temperature
- 2 cups confectioners’ sugar
- 1 cup Biscoff creamy cookie spread
- ¼ cup milk
Preheat the oven to 350°F. Grease a 13 x 9 in. baking pan.
Place the pecans and sugars' in a food processor. Process until ground. In a large bowl, cream butter and pecan mixture until blended. Add 1 egg at a time, beating well after each addition. Beat in the syrup, milk and vanilla. In another bowl, whisk the flour, baking powder, salt and spice; gradually add to the creamed mixture, beating well.
Transfer to the pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely in the pan on a wire rack.
In a large bowl, combine all the frosting ingredients: beat until smooth. Spread over the cake.
Printable PDF version of recipe is below.
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