Recipe - Maple Pecan Cake

Three fourths cup Pure maple syrup
One fourth cup Unsalted butter
One fourth cup Dark brown sugar
(firmly packed)
1 pn Ground mace
1 Three fourths cup Coarsely chopped pecans
2 One half cup Bleached allpurpose flour
1 teaspoon Baking soda
1 pn Salt
One half cup Unsalted butter; room temp.
Three fourths cup Sugar
2 Eggs; room temperature
1 teaspoon Vanilla
1 teaspoon Grated lemon peel
1 cup Plain yogurt
Three fourths cup Dried currants
Whipped cream (optional)

Generously butter 10inchdiameter cake pan with high sides (or 7One half x
111/2inch cake pan with high sides (or 7One half x 111/2inch ovenproof
glass baking dish).
Heat syrup, One fourth 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 degrees F. Sift flour,
baking soda and salt into bowl. Using electric mixer, cream One half cup butter
in another bowl. Add Three fourths 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.

* Source: Bon Appetit April 1986 * Typos courtesy of: Karen Mintzias