3/4 c Pure maple syrup
1/4 c Unsalted butter
1/4 c Dark brown sugar
— (firmly packed)
1 pn Ground mace
1 3/4 c Coarsely chopped pecans
2 1/2 c Bleached all-purpose flour
1 ts Baking soda
1 pn Salt
1/2 c Unsalted butter; room temp.
3/4 c Sugar
2 Eggs; room temperature
1 ts Vanilla
1 ts Grated lemon peel
1 c Plain yogurt
3/4 c Dried currants
Whipped cream (optional)
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 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 degrees F. Sift
flour, baking soda and salt into bowl. Using electric mixer, cream
1/2 cup butter in another bowl. Add 3/4 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. Pass cream if desired.
*
Yields
10 Servings
