Maple Spice Cake with Grandma Phyllis's Penuche Frosting

Ingredients

• Butter, softened1 cup
• Brown Sugar1 cup
• Granulated Sugar¾ cup
• Eggs3
• Maple Flavoring1 tsp
• All-Purpose Flour2¼ cups
• Cinnamon2 tsp
• Baking Powder½ tsp
• Baking Soda½ tsp
• Salt½ tsp
• Nutmeg½ tsp
• Cloves½ tsp
• Buttermilk1 cup

• Brown Sugar1 cup
• Butter½ cup
• Heavy Cream¼ cup
• Powdered Sugar2 cups
• Hot Water (to thin)as needed
• Chopped Toasted Pecans or Walnuts1 cup (optional)

Method

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Cream butter and sugars. Beat butter, brown sugar, and granulated sugar until light and fluffy, 3–4 minutes. Add eggs one at a time, beating well after each. Mix in maple flavoring.
3. Add dry and wet ingredients. Whisk together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Add to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Mix until just combined.
4. Bake. Divide batter evenly between the prepared pans. Bake 28–32 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
5. Make the penuche frosting. Combine brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir and bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat. Beat in powdered sugar until smooth. Add hot water a teaspoon at a time to reach a spreadable consistency. Work quickly — penuche sets fast.
6. Frost. Place one layer on a plate and frost the top generously. Add the second layer and frost the top and sides. Press in toasted nuts if using. Let the frosting set before slicing.