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Maple Syrup Upside Down Cake

By on March 22, 2019

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Maple Syrup Upside Down Cake

INGREDIENTS:
3 T. butter (room temp.)
3 T. sugar
1 large egg beaten
1 c. all purpose flour; pinch of salt
2 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 c. milk (2%)
1 c. maple syrup
1/2 c. chopped walnuts (chopped fine)
Whipped topping

Preheat oven 400˚.
Butter an 8 in. round cake pan.

In large bowl, cream butter and sugar until fluffy. Add egg.
Beat for 3 min. until lemon colored.
In medium bowl mix flour, salt, baking powder and nutmeg.
Add to flour mixture alternating with milk
beginning and ending with dry mixture.
In small saucepan bring to boil the maple syrup.
Slowly pour into cake pan, sprinkle the nuts.
Slowly pour the batter over the nuts patting with a rubber spatula.
Don’t worry, the cake will bake out to the edge just as it should.
Bake 30 min. or until golden brown and the syrup is bubbling around the edges.
Cool in pan 10 min. then invert onto plate.
Serve warm with whipped topping.

Recipe by Mary Kurowski

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