Maple Pecan Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: MAPLE PECAN CAKE
Categories: Brunch, Cakes
Yield: 10 Servings

3/4 c Maple syrup
1/4 c Unsalted butter
1/4 c Brown sugar; firmly packed

pn Ground mace 1 3/4 c Pecans; coarsely chopped 2 1/2 c All purpose flour
1 ts Baking soda pn Salt 1/2 c Unsalted butter; room temp 3/4 c Sugar 2
Eggs; room temperature 1 ts Vanilla 1 ts Lemon peel; grated 1 c Plain
yogurt 3/4 c Dried currants Generously butter 10-inch-diameter cake pan
with high sides (or 7 1/2 x 11 1/2" ovenproof glass baking dish). Heat
syrup, 1/4 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~. Sift flour, baking soda and salt into bowl. Using electric mixer,
cream 1/2 cup butter in another bowl. Add 3/4 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. Garnish with
whipped cream if desired.

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