Pecan Cake with Maple Frosting

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
2/3 cup finely chopped toasted pecans
1 1/2 cups granulated sugar
10 Tbsp. butter, softened
3 large eggs
1 Tbsp. vanilla
1 cup fat-free or low fat buttermilk

Preheat oven to 350 degrees. Coat two 9-inch cake pans with cooking spray. Line bottom of pans with parchment paper. Lightly spoon flour into drying measuring cups; level with a knife. Combine flour, baking powder, salt, and nuts. Combine sugar and butter in mixer bowl; beat at high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce mixer speed to low. Add flour mixture alternatively with buttermilk, beginning and ending with flour mixture, beating just until combined. Spoon batter into prepared pans; bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 5 minutes. Invert onto racks; cool completely. Ice with maple frosting.

MAPLE FROSTING

1/4 cup butter
1/4 cup packed dark brown sugar
1/4 cup half ‘n half

2 1/3 cups powdered sugar
1/4 cup pure maple syrup

Combine butter, brown sugar, and half ‘n half in a heavy saucepan; bring to a boil. Cook 3 minutes without stirring. Remove from heat. Combine butter mixture, powdered sugar, and maple syrup in a mixing bowl; beat at high speed for 2 minutes. Spread 1/2 cup frosting over one cake layer; top with remaining cake layer. Drizzle with remaining frosting. Let cake stand until frosting is set.