MAPLE GINGERBREAD CAKE with Maple Caramel Sauce

Ingredients:

MAPLE-COATED PECANS
3/4 cup pecan halves, toasted
1/4 cup pure maple syrup (preferably Grade B)
Coarse kosher salt

CAKE
2 1/2 cups all purpose flour
1 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking soda
1/2 teaspoon coarse kosher salt
1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces)
1 cup maple sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3/4 cup hot water
2/3 cup mild-flavored (light) molasses

FROSTING
1 1/3 cups chilled crème fraîche
1 1/3 cups chilled heavy whipping cream
1/2 cup maple sugar
6 tablespoons powdered sugar

SALTED MAPLE-CARAMEL SAUCE
Makes about 1 cup

1/4 cup (1/2 stick) unsalted butter
1/2 cup maple sugar
3/4 cup heavy whipping cream
1/8 teaspoon coarse kosher salt
5 to 6 drops imitation maple extract

*Chinese five-spice powder—a spice blend that usually contains ground fennel seeds, Sichuan peppercorns, cinnamon, star anise, and cloves—is available in the spice section of most supermarkets. Crème fraîche is sold at most supermarkets and at specialty foods stores.

PREPARATION

MAPLE-COATED PECANS
Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD Pecans can be made 1 day ahead. Store airtight at room temperature.

CAKE
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
Divide batter between prepared pans (about 2 1/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.

FROSTING
Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.

SALTED MAPLE-CARAMEL SAUCE
Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract. DO AHEAD Can be made 1 week ahead. Cool, cover, and chill

Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.
Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.