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Maple Pecan Cake

 

22

Yield

10

servings

Prep

15

min

Cook

55

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

¾ cup maple syrup
pure
¼ cup butter, unsalted
¼ cup brown sugar
dark, firmly packed
*
1 pinch mace
ground
*
1 ¾ cups pecans
coarsely chopped
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
*
½ cup butter
, room temp.
¾ cup sugar
2 large eggs
room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest
grated
1 cup yogurt, plain
¾ cup currants
dried
1 x whipped cream
optional
*

Directions

Generously butter 10-inch-diameter cake pan with high sides (or 7½ x 11½ inch cake pan with high sides (or 7½ x 11½ inch ovenproof glass baking dish ).

Heat syrup, ¼ 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℉ (180℃).

Sift flour, baking soda and salt into bowl.

Using electric mixer, cream ½ cup butter in another bowl.

Add ¾ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 52451% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 82mg 27%
Sodium 149mg 6%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 11%
Sugars g
Protein 15g
Vitamin A 11% Vitamin C 26%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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