Maple Caramel Pecan Cake

To Make the Cake:

Preheat oven to 350°F. Grease a 12 cup Bundt pan with Prairie Farms Butter wrappers.

Line a rimmed baking sheet with aluminum foil or parchment paper. Place the pecans on the lining in a single layer.

Bake 10-12 minutes, or until the pecans are toasted and fragrant. Set aside to cool.

Whisk together the flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the maple syrup and vanilla.

Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Then mix until combined.

Set aside whole pecans for garnish. Stir the remaining pecans into the cake batter.

Transfer the cake batter to the prepared Bundt pan, spreading evenly. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.

Cool the cake in the pan for 20 minutes. Then flip the cake onto a serving plate to cool completely.

To make glaze, in a small saucepan over medium-high heat, combine the sugar, maple syrup, and water and bring to a boil for 1 minute, stirring continually until sugar is dissolved. Turn down the heat to low and cook until the liquid is a deep amber color, about 15-20 minutes, swirling the pan occasionally to ensure even cooking. Remove the pan from heat. Very carefully (the mixture will bubble), stir in the milk and butter until smooth. Let cool until it is a thicker consistency before using on cake (it gets thicker as it cools).