Maple Upside-Down Cake

photo by ncmysteryshopper



- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
10-12
ingredients
- 1 cup maple syrup (pure)
- 2 tablespoons butter, softened
- 3 tablespoons sugar
- 1 egg, beaten
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 6 pecans, halved (12 pieces total)
- 1 cup heavy cream, whipped
directions
- 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.
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Reviews
-
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!!!!
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This was very good. I had some pure maple syrup that I needed to use up, so this was perfect. It goes together so quickly and easily. I did find, however, that the size of the pan is critical. I didn't have a 6"x10" pan so I used a 7"x11" instead. There wasn't enough batter to cover all of the syrup, so next time I will be sure to use a different pan. My family really enjoyed this. I'm glad that I chose to make it for the Zaar World Tour. Thanks!!
RECIPE SUBMITTED BY
PanNan
Needville, Texas