Maple pecan cake

Yield: 6 servings

Measure Ingredient
¾ cup Maple syrup
¼ cup Unsalted butter
¼ cup Firmly packed brown sugar
\N pinch Ground mace
1¾ cup Coarsely chopped pecan
2½ cup All purpose flour
1 teaspoon Baking soda
\N pinch Salt
½ cup Room temperature unsalted butter
¾ cup Sugar
2 \N Room temperature egg
1 teaspoon Vanilla
1 teaspoon Grated lemon peel
1 cup Plain yogurt
¾ cup Dried currants

Generously butter 10-inch-diameter cake pan with high sides (or 7½ x 11 ½ inch ovenproof glass baking dish). Heat syrup, ¼ cup butter, brown sugar and mace in heavy medium saucepan over low heat, stirring until sugar dissolves. Bring to boil. Pour into prepared pan. Sprinkle with pecans.

Position rack in center of oven and preheat to 350 deg. Sift flour, baking soda and salt into bowl. Using electric mixer, cream ½ cup butter in another bowl. Add ¾ cup sugar and beat until light and fluffy. Beat in eggs 1 at a time, then beat 2 minutes. Blend in vanilla and lemon peel. Stir in flour mixture and yogurt alternately, beginning and ending with flour mixture. Fold in currants. Spoon batter atop pecan mixture, spreading gently to sides of pan. Bake until tester inserted in center comes out clean, about 55 minutes.

Immediately invert cake onto rack set over sheet of waxed paper.

Serve warm. Garnish with whipped cream if desired.

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