Maple Pecan Pound Cake

note: 1 cup unsalted butter, browned and slightly cooled Note: see video for instructions on how to make browned butter)

¾ cup brown sugar, lightly packed (I used light brown sugar, but you can also use dark brown.)

¼ cup maple syrup

3 large eggs

1 tsp vanilla extract

½ tsp maple extract

½ cup milk

½ tsp salt

1 ½ tsp baking powder

1 ¾ cup all purpose flour

note: 1 cup chopped pecans, lightly toasted Note: toast pecans on a dry baking sheet in a 350F oven for 10 to 15 minutes until fragrant.)

subheading: FOR THE GLAZE:

⅔ cup powdered sugar

3 tsp water

2 tsp maple syrup

small pinch salt

handful of chopped toasted pecans to top (optional)

Directions at theviewfromgreatisland.com

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