Vermont Maple Pecan Cake

• 1 1/2 cup plus 2 tablespoon all-purpose flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup butter, melted
• 6 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 2/3 cup finely chopped pecans, toasted
• GLAZED PECANS:
• 3 tablespoons light corn syrup
• 1/3 cup pecan halves 
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 8 tablespoons butter, softened
• 4  tablespoons maple syrup
• 4 cups confectioners' sugar

Directions

• In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.
• Pour into two 6-in. round baking pans that have been greased and floured.  Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.
• For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.