Name: Pecan Cake with Cookie Butter Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
Ingredients: 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; FROSTING:; 1/2 cup butter, softened; 2 cups confectioners' sugar; 1 cup Biscoff creamy cookie spread; 1/4 cup 2% milk

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

Ingredients

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

FROSTING:

1/2 cup butter, softened

2 cups confectioners' sugar

1 cup Biscoff creamy cookie spread

1/4 cup 2% milk

Instructions

1 Preheat oven to 350°. Grease a 13x9-in. baking pan.

2 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.

3 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.

4 In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.