¾ cups maple syrup
¼ cup unsalted butter
¼ cup brown sugar; firmly packed
Pinch ground mace
1¾ cups Pecan Valley Pecan Pieces
2½ cups all-purpose flour
1 teaspoon baking soda
Pinch sea salt
½ cup unsalted butter; room temp
¾ cups granulated sugar
2 eggs; room temperature
1 teaspoon vanilla
1 teaspoon grated lemon peel
1 cup plain yogurt
¾ cups dried currants1. Position rack in center of oven and preheat oven to 350ºF.
2. Generously butter 10-inch-diameter cake pan with high sides (or 7½-inch-by-11½-inch ovenproof glass baking dish).
3. 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.
4. Sprinkle with pecans. Sift flour, baking soda and salt into bowl. Using electric mixer, cream ½ cup butter in another bowl. Add ¾ cups sugar and beat until light and fluffy. Beat in eggs 1 at a time, and 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.
5. Bake in a preheated oven for about 55 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto rack set over sheet of waxed paper.
6. Serve warm. Garnish with whipped cream if desired.
¼ cup unsalted butter
¼ cup brown sugar; firmly packed
Pinch ground mace
1¾ cups Pecan Valley Pecan Pieces
2½ cups all-purpose flour
1 teaspoon baking soda
Pinch sea salt
½ cup unsalted butter; room temp
¾ cups granulated sugar
2 eggs; room temperature
1 teaspoon vanilla
1 teaspoon grated lemon peel
1 cup plain yogurt
¾ cups dried currants1. Position rack in center of oven and preheat oven to 350ºF.
2. Generously butter 10-inch-diameter cake pan with high sides (or 7½-inch-by-11½-inch ovenproof glass baking dish).
3. 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.
4. Sprinkle with pecans. Sift flour, baking soda and salt into bowl. Using electric mixer, cream ½ cup butter in another bowl. Add ¾ cups sugar and beat until light and fluffy. Beat in eggs 1 at a time, and 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.
5. Bake in a preheated oven for about 55 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto rack set over sheet of waxed paper.
6. Serve warm. Garnish with whipped cream if desired.
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