Prep 25 mins
Cook 55 mins
This comes from an April 1986 issue of Bon Appetit. The recipe was featured in a section called "A New Look at Coffee Cakes".
- 3⁄4 cup pure maple syrup
- 1⁄4 cup unsalted butter (1/2 stick)
- 1⁄4 cup dark brown sugar, firmly packed
- 1 pinch ground mace
- 1 3⁄4 cups coarsely chopped pecans
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- 1⁄2 cup unsalted butter, room temperature (1 stick)
- 3⁄4 cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 teaspoon grated lemon peel
- 1 cup plain yogurt
- 3⁄4 cup dried currant
- whipped cream (optional garnish)
- 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 cup butter,brown sugar and mace in medium saucepan over low heat, stirring until sugar disolves;bring to boil.
- Pour into prepared pan and sprinkle with pecans.
- Position rack in center of oven and preheat to 350 degrees.
- 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, one 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; top with whipped cream if desired.