Maple-Pecan Apple Cake with Maple Buttercream - Schermer Pecans

Ingredients

• 1 cup (227 grams) unsalted butter, softened
• ½ cup (110 grams) firmly packed dark brown sugar
• 2 large eggs (100 grams), room temperature
• 1 tablespoon (13 grams) vanilla extract
• 3 cups (375 grams) all-purpose flour
• 2 teaspoons (10 grams) baking powder
• 1 teaspoon (3 grams) kosher salt
• 1 teaspoon (2 grams) ground cinnamon
• ½ teaspoon (2.5 grams) baking soda
• 1 cup (336 grams) Grade B maple syrup
• ¾ cup (180 grams) sour cream
• 1 Honeycrisp apple (200 grams), peeled and chopped (about 1¼ cups)
• ¾ cup (85 grams) finely chopped pecans
• 6 large egg whites (180 grams)
• ½ cup plus 2 tablespoons (124 grams) granulated sugar
• 1¾ cups plus 2 tablespoons (438 grams) unsalted butter, softened
• ½ teaspoon (1.5 grams) kosher salt
• ½ teaspoon (2 grams) vanilla extract