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    You are in: Home / Recipes / Maple Upside-Down Cake Recipe
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    Maple Upside-Down Cake

    Maple Upside-Down Cake. Photo by NcMysteryShopper

    1/3 Photos of Maple Upside-Down Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    PanNan's Note:

    This is for the World Tour 2005 RecipeZaar event. I've posted it in the Canadian section. I haven't made the cake yet, but hope to soon. The recipe is in the Time Life Good Cook "Cakes" Cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat syrup until boiling, and pour it into a rectangular oven proof dish that is about 2 inches deep, with dimensions of about 6" X 10".
    2. 2
      Cream butter and sugar til fluffy. Beat in egg.
    3. 3
      Sift flour, baking powder and salt, and add to butter mixture, alternating with additions of the milk.
    4. 4
      Pour batter into the hot syrup.
    5. 5
      Bake at 375 F for 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
    6. 6
      Cool cake 10 minutes, and heat a platter. Run a knife around the edges to loosen it. Flip the cake onto the heated platter. Dot the top with the pecan halves and cut into portions. Serve warm with whipped cream.

    Ratings & Reviews:

    • on April 26, 2009

      35

      This cake was fine but alot like pancakes with syrup. My entire family thought there was too much maple syrup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2008

      55

      This was delicious! I was worried it would be too sweet, but it was just right. I was thankful for the comments about it not covering the syrup. I would have worried also. Really easy and yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2006

      55

      Excellent Maple Cake! When I added the cake mixture to the pan I started to worry because it did not seem like there was enough batter to cover the topping completely. I thought for sure I had done something wrong. I spread it out as best I could as it floated on top of the maple goop. It baked perfectly and rose evenly! I used freshly tapped Vermont maple syrup and this was incredible. This cake topping is sweet and the cake pairs wonderfully with vanilla ice cream or whipped cream topping. Delicious! Thank you Pan-Nan!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Maple Upside-Down Cake

    Serving Size: 1 (78 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 274.0
     
    Calories from Fat 121
    44%
    Total Fat 13.4 g
    20%
    Saturated Fat 7.5 g
    37%
    Cholesterol 61.5 mg
    20%
    Sodium 172.2 mg
    7%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 0.5 g
    2%
    Sugars 23.1 g
    92%
    Protein 2.9 g
    5%

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