MAPLE-GINGERBREAD LAYER CAKE WITH SALTED MAPLE-CARAMEL SAUCE

Fall is in the air and the holidays are definitely on everyones mind. My friends, Haley and Audra decided to have a pre-celebration for Thanksgiving. So I decided to make Spiced Gingerbread layer cake with salted carmal sauce. The smells of warm maple and toasted pecans filled our apartment, bringing a smile to everyone's face.

INGREDIENTS:

MAPLE COATED PECANS

-3/4 cup pecan halves, toasted

-1/4 cup maple syrup

-coarse kosher salt

CAKE:

-2 1/2 cups all-purpose flour

-1 1/2 chinese 5 spice powder

-1 tsp baking soda

-1/2 tsp coarse kosher salt

-3 tbsp ginger

-1 cup sugar

-1 tbsp maple syrup

-3/4 cup unsalted butter

-2 large eggs

-3/4 cup hot water

FROSTING:

-1 1/3 cups chilled creme fraiche

-1 1/3 cups chilled heavy whipping cream

-1/2 cup sugar

-6 tbsp powdered sugar

SALTED MAPLE CARMAL SAUCE:

-1/4 cup unsalted butter

-1/2 cup sugar

-3/4 cup heavy whipping cream

-1/8 teaspoon coarse kosher salt

-5 to 6 drops imitation maple extract

DIRECTIONS:

MAPLE COATED PECANS: Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3-4 minutes. Place nuts on foil Working quickly with two forks, separate nuts. sprinkle with sat. cool until coating is crisp and hard about 1 hour. (Pecans can be made ahead 1 day. Store in an airtight container at room temperature.)

CAKE: Preheat oven to 350 degrees. Butter and flour two 9 inch diameter cake pans with 1 1/2 inch high sides. Combine first 5 ingredients in processor. Using mixer, beat sugar and butter large bowl until fluffy. Beat in eggs 1 at a time. Stir 3/4 cup hot water and maple syrup in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with water/syrup mixture in 3 additions. Divide batter between prepared pans (about 2 1/2 cups each). Bake until tester inserted into center comes out clean, about 25-30 minutes. Cool cakes in pans

on racks.

FROSTING: Combine creme fraiche, cream and both sugars in large bowl. Using electric mixer, beat until very thick and stiff. Cut around pan sides to loosen cake layer; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frsting. Drizzle with 3 tbsp caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tbsp caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tbsp sauce. Chill at least 1 hour. *Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing. Cut pecans into pieces and place on top of cake. Spoon sauce over. (Sauce is even better if you heat it for a bit first in the microwave about 10 seconds.)

SALTED MAPLE-CARAMEL SAUCE: Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from

heat. Whisk in coarse salt and extract. *Can be made 1 week ahead. Cool, cover and chill.

*This recipe was adapted from Bon Appetite.

*Creme fraiche is sold at some supermarkets and at specialty foods store. I found it at Whole Foods.