Coffee-Pecan Cake

Heat oven to 350F. Line inside of a 9-in. springform cake pan with 18-in.-wide heavy-duty foil. Coat with nonstick spray. Have a rimmed baking sheet ready.

Spread pecans on baking sheet. Bake 8 minutes or until toasted. When cool, pulse in a food processor just until finely chopped.

Beat butter, sugar, baking powder, vanilla and maple extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Fold in chopped nuts. Spoon into prepared pan; spread smooth.

Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove pan side; invert cake on rack; remove foil. Cool completely.

Frosting: Pour cream into a medium bowl; stir in instant coffee until dissolved. Stir in confectioners sugar with a whisk until smooth. Spread over top of cake, letting some run down sides.

Garnish: Scrape sugar mixture into a small ziptop bag. Snip tip off 1 corner; drizzle over frosting.

Planning Tip: Wrapped cake can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 4 days.