For the Cake

• Preheat an oven to 350°F and line two 8" round pans with parchment paper.
• In the bowl of a mixer fitted with a paddle begin creaming the softened butter, granulated sugar and brown sugar for 4 minutes. Or until light and fluffy. Now add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
• In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
• In a separate bowl combine the milk, sour cream and maple syrup. Set aside.
• Add ⅓ of the dry ingredients to the butter mixture, mix on low just until combined. Pour in ⅓ of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed. Stir in 1 cup of chopped pecans.
• Pour into prepared pans. Bake 40-45 minutes. To check if the cake is done, insert a toothpick in the center of the cake, if the toothpick comes out with wet batter on it, bake longer. If the toothpick comes out with moist crumbs on it, remove from the oven and allow to cool for 10 minutes before removing from the pan. Place on a cooling rack and allow to cool completely before frosting.

• In a mixing bowl, cream the butter until it is light and fluffy. Then add the powdered sugar, maple syrup, vanilla extract, and heavy cream. Mix until fully combined. If needed, add a pinch of salt.
• Once the cake layers have completely cooled, frost them with the buttercream and decorate with the remaining ½ cup of chopped pecans. Enjoy!