Ingredients:

  • 2 cups (250g) white whole wheat flour
  • 1 cup (240ml) pure Grade A maple syrup
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (120g) plain Greek yogurt
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (4g) baking soda
  • 1/2 tsp (2g) salt
  • 1 cup (110g) toasted pecans, coarsely chopped
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 3 tbsp (45ml) pure maple syrup
  • 1 tbsp (15ml) heavy cream
  • 1/4 tsp (1g) sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden-brown; let cool completely.
  3. In a stand mixer, cream together 1/2 cup softened butter and 1 cup maple syrup until light and fluffy.
  4. Beat in eggs one at a time, then mix in vanilla extract and Greek yogurt until smooth.
  5. In a separate bowl, whisk together white whole wheat flour, baking soda, and salt.
  6. Gradually fold the dry ingredients into the wet mixture on low speed, then fold in the toasted pecans by hand.
  7. Divide batter evenly between the two pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare the frosting by whipping together the remaining butter, powdered sugar, 3 tbsp maple syrup, heavy cream, and sea salt.
  10. Frost the cooled cake layers and chill in the refrigerator for 2 hours before serving.