Seriously try this Pecan Pie with ...

Preparation

1. Preheat oven to 350 ° F.

2. In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, baking powder, and pecans. Stir to mix with a fork. Add syrup, oil, milk and eggs. Mix well. With a rubber spatula, scrape all the ingredients to cling to the cup. Transfer the dough to a square ungreased eight icnh.

4. Bake the cake until it is inserted in the center and a toothpick in the center comes out clean, about 35 minutes.

5. Remove pan from oven and place on wire rack to cool completely.

6. In the meantime, make cream cheese frosting: In a large bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth. Add maple syrup, vanilla and powdered sugar and continue to beat until well blended and smooth.

7. After the cake has cooled, the cream cheese spread frosting on the cake. To serve, cut into squares of cake.

Notes recipes and tips

• Keep the room cool pastel cloud temperature until serving time; then in the refrigerator up to 5 days.

• It is important to keep the cream cheese and butter at room temperature before mixing the icing on mix well.

• Pecans have a rich, sweet taste and delicate, almost crunchy crumbly. It is best to store unopened walnuts in a cool, dry place for up to six months. If the package is opened, the transfer of nuts in an airtight container and refrigerate for up to three moths or freeze up to 1 year. Nuts chilled or frozen lose their sharpness. To restore the crisis, spread nuts in a single layer on a baking sheet and toast at 350 degrees for 5-8 minutes.