Pecan Cake with Cookie Butter Frosting

Total Time Prep: 20 min. Bake: 25 min. + cooling
Yield 20 servings
Contest Winner
Test Kitchen Approved
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

Directions

  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.

Nutrition Facts

1 piece: 363 calories, 21g fat (10g saturated fat), 74mg cholesterol, 259mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein.

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
Recipe Creator

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