Maple Pecan Cake

This is an upside-down cake built on a base of pure maple syrup, brown sugar, butter, and a generous layer of coarsely chopped pecans. The batter goes on top, and when you flip it after baking, that sticky maple-pecan layer becomes the crown.

The cake itself is more interesting than a standard butter cake. Plain yogurt keeps the crumb moist and adds a subtle tang, while dried currants dotted throughout give little bursts of fruity sweetness. A pinch of mace and grated lemon peel bring a warmth and brightness you won’t find in most pecan cakes.

Alternate the flour mixture and yogurt when adding them to the batter, starting and ending with flour. This keeps the batter from curdling and produces an even, tender crumb. And invert the cake immediately after baking; wait too long and the caramel sets and the cake sticks to the pan.

Pro Tips

• Use pure maple syrup, not pancake syrup; the real thing caramelizes properly and has genuine depth
• Spread the batter gently over the pecan layer so you don’t disturb the nut arrangement
• Place wax paper under the cooling rack to catch the sticky drips when you flip
• Serve warm with a pour of cream; the maple caramel softens and pools around each slice

Variations

• Swap currants for dried cranberries for a tart, seasonal twist
• Use walnuts instead of pecans for a slightly more bitter, earthy flavor
• Add ½ teaspoon of bourbon vanilla for a deeper, more complex aroma