Maple tourlouche

1 Servings

Ingredients

Quantity Ingredient
1 cup Maple syrup
1 tablespoon Soft butter
3 tablespoons Sugar
1 Egg
1 cup All-purpose flour
2 teaspoons Baking powder
⅛ teaspoon Salt
¼ teaspoon Nutmeg or cinnamon
½ cup Milk

Directions

Bring syrup to a boil and pour into a generously butter 8 x 8 x 2" baking dish. Let stand in a warm place. With a large spoon or blending fork, beat butter, sugar and egg together until creamy.

Mix remaining dry ingredients and add with the milk to creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets very soft when it comes in contact with the hot syrup.

Bake at 350 degrees F for 30 minutes, or until golden brown. When done, invert on a platter or serve directly from pan.

NOTES : This is sort of a quick upside-down cake and a must in the sugaring season in Eastern Canada. It should be served hot with cold rich cream poured on top. As a variation, add some chopped walnuts to the hot syrup.

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 24, 1997

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