Step 1

Preheat oven to 350F and grease and flour four 6" cake pans (or three 8-9").

Step 2

Combine flour, salt, baking powder and spices in a bowl and set aside.In a stand mixer with the whisk attachment, combine butter, and sugar on medium speed, until light and fluffy.

Step 3

Add in maple syrup & maple extract.

Step 4

Add eggs, one at time, beating well after each addition (make sure to scrape the bottom of the bowl between each).

Step 5

Mix together milk & sour cream.

Step 6

Alternate adding wet and dry ingredients into batter, beginning and ending with dry ingredients, beating just until flour is fully incorporated.

Step 7

Distribute evenly between pans, filling only halfway, and bake for 25 minutes, until golden brown or toothpick inserted in the center comes out clean .

Step 8

Remove from pan and allow to cool completely before frosting.

Step 9

Beat butter and cream cheese until pale and fluffy.

Step 10

Add in powder sugar and beat for 5-10 minutes until fully dissolved and fluffy.

Step 11

Mix in maple extract and salt; beat for another few minutes.

Step 12

Distribute evenly between cake each layer, there should be enough for a naked/semi-naked cake.

Step 13

Top with fruit & caramel for all the fall feels!