Ingredients
1/2 cup pecan halves1/2 cup sugar1/2 cup packed brown sugar1 cup butter, softened4 large eggs, room temperature1/4 cup maple syrup2 tablespoons 2% milk1-2/3 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon saltFROSTING:1/2 cup butter, softened2 cups confectioners’ sugar1 cup Biscoff creamy cookie spread1/4 cup 2% milk
Preparation
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 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.
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.
