Maple Pecan Cake 2
Ingredients
3/4 C. pure maple syrup
1/4 C. unsalted butter
1/4 C. dark brown sugar, (firmly packed)
Pinch ground mace
1 3/4 C. coarsely chopped pecans
2-1/2 C. bleached all-purpose flour
1 tsp. baking soda
Pinch salt
1/2 C. unsalted butter, room temp.
3/4 C. sugar
2 eggs, room temperature
1 tsp. vanilla
1 tsp. grated lemon peel
1 C. plain yogurt
3/4 C. dried currants
Whipped cream (optional)
Cooking Instructions
Generously butter 10-inch-diameter cake pan with high sides (or 7-1/2 x 11-1/2-inch 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 degrees 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, about 55 minutes. Immediately invert cake onto rack set over sheet of waxed paper. Serve warm. Pass cream if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)