Prep 20 mins
Cook 25 mins
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.
- 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".
- Cream butter and sugar til fluffy. Beat in egg.
- Sift flour, baking powder and salt, and add to butter mixture, alternating with additions of the milk.
- Pour batter into the hot syrup.
- Bake at 375 F for 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
- 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.
This cake was fine but alot like pancakes with syrup. My entire family thought there was too much maple syrup.
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.
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!!!!