Maple-Pecan Snack Cake

From Cooking Light March 2008.

• Ready In: 50 mins
• Serves: 16
• Yields: 1 cake

Ingredients

• Cake

• 1  cup maple syrup
• 1  cup reduced-fat sour cream
• 1⁄4 cup butter, melted
• 1  teaspoon vanilla extract
• 1  large egg
• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄4 cup  chopped pecans, toasted
• 1⁄2 teaspoon salt
•  cooking spray

• Frosting

• 1 1⁄2 cups powdered sugar
• 2 1⁄2 tablespoons maple syrup
• 1  tablespoon  whipping cream
• 1⁄8 teaspoon salt
• 1⁄4 cup  chopped pecans, toasted

Directions

1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients, stirring well with a whisk.
3. Combine flour, baking soda, 1/4 cup pecans, and 1/2 teaspoon salt in a large bowl, stirring with a whisk.
4. Add syrup mixture to flour mixture; stir until well blended.
5. Pour batter into a 9-inch square baking pan coated with cooking spray.
6. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool completely on wire rack.
8. To prepare frosting, combine sugar, 2 1/2 tablespoons syrup, cream, and 1/8 teaspoon salt. Beat with a mixer at medium speed until smooth.
9. Spread frosting evenly over cooled cake; sprinkle with 1/4 cup pecans.