Ingredients
1/2 cup butter, softened2/3 cup sugar3 eggs2 tablespoons maple syrup2 teaspoons vanilla extract1-1/2 cups all-purpose flour1/4 cup ground pecans, toasted1/2 teaspoon baking soda3/4 cup sour creamFILLING:1/4 cup ground pecans, toasted4 teaspoons brown sugar1-1/2 teaspoons all-purpose flour1/2 teaspoon ground cinnamonGLAZE:1/2 cup confectioners’ sugar1/4 teaspoon ground cinnamon2 to 3 teaspoons 2% milk
Preparation
In a small bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and vanilla. Combine the flour, pecans and baking soda; add to creamed mixture alternately with sour cream.
Pour 2 cups batter into an 8-in. fluted tube pan coated with cooking spray. Combine the filling ingredients; sprinkle over batter. Top with remaining batter.
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.
