Durgin-Park’s Maple Upside Down Cake
1 T. butter, at room temperature
3 T. sugar
1 large egg, beaten
1 C. all-purpose flour
2 t. baking powder
1/2 t. grated nutmeg
1/2 C. milk
1 C. maple syrup
1/2 C. chopped walnuts
Whipped cream, for topping
Preheat the oven to 400° F. Butter an 8-inch round cake pan.
In a large bowl, beat butter and sugar until light and fluffy. Add the egg. Beat for 3 minutes or until the mixture is lemon-colored.
In a medium mixing bowl, whisk together flour, salt, baking powder and nutmeg. Add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients; blend well.
In a small saucepan, bring the maple syrup to a boil. Pour the syrup into the cake pan, sprinkle in the nuts and slowly pour the batter over the syrup and nuts, patting it into the pan with a rubber spatula. (If you have trouble with this, don’t worry; the cake will bake out to the edges, just as it should.)
Bake for 30 minutes or until cake is golden brown and the syrup is bubbling up around the edges. Cool in the pan for 10 minutes, then invert onto a plate. Serve warm with whipped cream as a topping. Makes 8 servings.