1 1/2Cgluten free flour blendmy favorite is King Arthur Flour Measure for Measure
1Cgranulated white sugar
8Tbspunsalted butterroom temp
5Tbspmilk2% or milk substitute, like almond milk
For the Cake
Preheat oven to 350°F. Grease an 8x8 or 9x9 inch square pan with cooking spray. Set aside.
Finely chop pecans in a food processor until pieces resemble large sand. Set aside.
In a small skillet, melt 4 Tbsp butter. Add brown sugar and stir together. Add chopped pecans and cook on medium low heat until pecans are fragrant, about 3 minutes, stirring frequently. Remove from heat and set aside.
Using a food processor, add flour, sugar, baking powder and salt. Blitz to combine.
Add butter and blitz until mixture resembles rough sand.
Remove mixture and place in the bowl of a stand mixer fitted with the paddle attachment.
Add buttermilk and vanilla, mixing on medium until fully combined.
Add eggs one at a time, scraping down the sides as needed.
Add toasted pecans, reserving 1/4 C to sprinkle on top.
Pour mixture into prepared pan. Bake for 30-35 minutes until set or until a toothpick inserted in the center comes out clean. Set on a cooling rack.
While cake is cooling, mix up the frosting.
Using a stand mixer fitted with the whisk attachment, or using a handheld mixer whisk butter for about 1 minute. Slowly add powdered sugar and maple extract.
While whisking on high, add milk, 1 Tbsp at a time until the mixture is a spreadable consistency.
Once cake cools, top with maple frosting and sprinkle with remaining chopped pecans.
Cake keeps well on the countertop for up to a week when wrapped tightly with aluminum foil or stored in an airtight container.