Maple-Nut Upside-Down Cake

The charm of this cake lies in its tender, buttery crumb and rich maple-nut flavor. Because it’s so similar to pineapple upside-down cake, we wondered if we’d miss the addition of the tart fruit, but it’s perfectly delicious on its own.

Maple-Nut Upside-Down Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup maple syrup

  • ¾

    cup roughly chopped pecans or walnuts

  • 8

    tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

  • ¾

    cup granulated sugar

  • 2

    teaspoons vanilla extract

  • 2

    large eggs, at room temperature

  • cups all-purpose flour

  • teaspoons baking powder

  • 1

    teaspoon table salt

  • cup milk

  • Garnish: whipped cream, maple syrup

Directions

Preheat your oven to 350° and set a rack to the middle position. Generously butter a 9-inch cake pan. Pour the maple syrup into the pan and sprinkle all over with the nuts. In the bowl of a standing mixer (or, if using hand-held beaters, in a large bowl), beat the butter with the sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, mixing well after each. Add the vanilla and beat to combine. In a medium bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three batches, alternating with the milk, and mixing after each. Using a large spoon, add the batter to the prepared cake pan in large dollops. Use a spatula (preferably an offset spatula) to carefully spread the batter around the pan and over the syrup and nuts. It helps to dip the spatula in warm water so the batter doesn’t stick to it. Transfer the pan to the oven and bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let the cake stand for 15 minutes. Run a knife around the edge of the pan and turn the cake out onto a serving plate. Serve topped with whipped cream and a drizzle of maple syrup.


Nutrition

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