Why recepie famous for?
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. If you like, make a pretty design on top of the cake with pecan halves.
Ingredients
1/2 cup pecan halves1/2 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
FROSTING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 cup Biscoff creamy cookie spread
1/4 cup 2% milk
Instructions
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 1 egg 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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