A simple, elegant French Cream Cake that you can make deliciously gluten free if desired.
Preheat oven to 350 degrees and place oven rack in center position
Use a paper towel to wipe the bottom and sides of non stick pans with softened butter. Lightly coat with flour. Set aside.
Whisk together flour, baking soda and salt, set aside
Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined
Add eggs one at a time, mixing well between additions
Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
Add cream, mix well
Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles
Bake for 20-22 minutes or until an inserted toothpick comes out clean. Allow cakes to cool. While cooling make Frosting and pecans
Place soft butter, cream cheese, maple syrup, cinnamon and vanilla into a bowl and mix well. Add powdered sugar, starting with 2 1/2 cups and adding more if necessary. When frosting is preferred consistency and very smooth, stop mixing and set aside
Preheat oven to 400 degrees. Place parchment paper on rimmed cookie sheet and set aside.
Place pecans, melted butter, maple syrup, cinnamon and a generous pinch of sea salt into a small bowl and mix well
Spread nuts out on parchment covered cookie sheet in a single layer, place in oven and bake for six minutes. Remove from oven and allow to cool
Carefully remove first cake from pan and place on cake plate
Frost the top of cake, then add second cake, frost, then add third layer
Frost the sides of cake, then add pecans by the handful, pressing them gently into the soft frosting, spinning the cake as needed. Top with flowers, leaves, cinnamon sticks if desired