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Vermont Maple Syrup Upside-Down Cake
- Active Time 20m
- Total Time 50m
Makes 8 servings
- 1 cup maple syrup
- 3 tablespoons sugar
- 1 tablespoon butter
- 1 egg
- 1/2 cup milk
- 1 cup sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Whipped cream, for serving (optional)
Preheat the oven to 400 degrees F.
In a small saucepan, bring the maple syrup to a boil over medium-high heat. Pour the syrup into a greased 8-x-8-inch baking pan.
In a bowl, using an electric mixer, cream together the sugar, butter and egg until fluffy. Add the milk and blend in.
In a separate bowl, sift together the flour, baking powder, and salt. Beat into the creamed mixture. Pour the batter into the pan and with a spatula, spread the batter to the pan edges.
Bake for 30 minutes or until golden.
While still hot, invert the cake onto a serving dish. Serve plain or with whipped cream.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
156 calories; 2g total fat; 32mg cholesterol; 222mg sodium; 33g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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