Maple tourlouche ( upside down cake )
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Maple |
| 1 | tablespoon | Butter -- softened |
| 3 | tablespoons | Sugar |
| 1 | Egg | |
| 1 | cup | Flour -- all purpose |
| 2 | teaspoons | Baking powder |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg or cinnamon |
| ½ | cup | Milk |
| ¼ | cup | Nutmeats -- finely chopped |
| (opt) | ||
Directions
Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place. With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredients and add with the milk to the 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 soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm.
Recipe By : Mme. Jehane Benoit. in _The Canadiana Cookbook_ From: Marjorie Scofield Date: 05-07-95 (159) Fido: Cooking