Friday, August 1, 2014

Foodie Friday- Maple Upside- down Cake

Maple Upside-down Cake
  • 1 tablespoon butter
  • 3 tablespoons sugar
  • 1 large egg, beaten
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon grated nutmeg
  • pinch of salt
  • 1/2 cup milk
  • 1 cup maple syrup
  • 1/2 cup chopped walnuts
  • Whipped cream topping
  1. Pre heat oven to 400 F. Butter an 8 inch round cake pan.
  2. In a large mixer bowl, combine the butter and sugar and beat for 7 minutes, until light and fluffy. Add the egg and beat for 3 minutes longer, or until the batter is lemon colour. In a medium bowl, whisk together the flour, baking powder, nutmeg and salt. Add the flour mixture to the butter mixture, alternately with the milk, beginning and ending with the dry ingredients, blend well.
  3. In a small saucepan, bring the maple syrup to a boil. Pour the syrup in the cake pan, sprinkle in the nuts, then slowly pour the batter over the syrup and nuts, patting it into the pan with a rubber spatula.
  4. Bake the cake for 30 minutes, or until it is golden brown and the syrup is bubbling up around the edges. Cool in the pan for 10 minutes, then invert onto a plate.
  5. Serve warm with whipped cream topping.
Kelsey Conway
Backus Page House Museum

No comments: