Pecan Spice Cake with Maple Frosting

Ironically, I found this recipe in a Cooking Light magazine (since there isn't anything light about it!).  It's not my favorite cake of all times, but I wasn't embarrassed to serve it at a dinner party.  The cake was a bit dry, but that was probably my fault.  The frosting was delicious, but tasted like it should have been on a Top Pot Maple Bar instead of my cake.  The frosting sets very fast, so I basically just slowly poured it on the cake and by the time I started spreading it had already started to harden.  At least that's my excuse for why it's looks a bit too homemade!

Cake:
Cooking spray
2  teaspoons  all-purpose flour
9  ounces  all-purpose flour (about 2 cups)
1/2  teaspoon  baking soda
1/2  teaspoon  salt
1/2  teaspoon  ground cinnamon
1/4  teaspoon  ground nutmeg
Dash of ground cloves
1  cup  packed brown sugar
1/2  cup  butter, softened
3  large eggs
1  teaspoon  vanilla extract
1  cup  buttermilk
1/3  cup  chopped pecans, toasted

Frosting:
1/2  cup  packed brown sugar
1/4  cup  heavy whipping cream
1/4  cup  maple syrup
1  tablespoon  butter
Dash of salt
2  cups  powdered sugar
1/2  teaspoon  vanilla extract
2  tablespoons  chopped pecans, toasted

Preheat oven to 350°.

To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.

Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.

Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.

To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.