1 1/4 cups light brown sugar, tightly packed
1/2 cup maple syrup
2 large eggs + 1 egg yolk, room temperature
1 teaspoon vanilla extract
1/2 teaspoon maple extract
2 1/2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 cup pecans, roughly chopped
Preheat oven to 350°F (177°C) and prepare a 9x9-inch pan by lining it with parchment paper (or lightly grease and flour). Combine melted butter, brown sugar, and maple syrup in a large bowl. Stir well. Add the eggs and the egg yolk, one at a time, stirring well after each addition. Stir in the vanilla extract and maple extract. In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually stir the flour mixture into the butter and egg mixture until completely combined. Fold in the pecans. Spread the batter evenly into the prepared pan. Bake at 350°F (177°C) for 50-60 minutes, or until the edges just begin to turn golden brown. Allow the cake to cool before cutting and serving.