Maple Pecan Cake 1
Ingredients
3/4 C. maple syrup
1/4 C. unsalted butter
1/4 C. firmly packed brown sugar
Pinch ground mace
1 3/4 C. coarsely chopped pecan
2 1/2 C. all-purpose flour
1 tsp. baking soda
Pinch salt
1/2 C. room temperature unsalted butter
3/4 C. sugar
2 room temperature eggs
1 tsp. vanilla
1 tsp. grated lemon peel
1 C. plain yogurt
3/4 C. dried currants
Cooking Instructions
Generously butter 10 inch diameter cake pan with high sides or 7 1/2 x 11 1/2 inch ovenproof glass baking dish. Heat syrup, 1/4 C. 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 the rack in center of oven and preheat to 350 degree. Sift flour, baking soda and salt into bowl. Using electric mixer, cream 1/2 C. butter in another bowl. Add 3/4 C. 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 for 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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