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Maple Tourlouche (Upside Down Cake)


1 cup Maple
2 tsp Baking powder
1 tablespoon Butter; softened
1/8 tsp Salt
3 tablespoon Sugar
1/4 tsp Nutmeg or cinnamon
1 Egg
1/2 cup Milk
1 cup Flour, all purpose
1/4 cup Nutmeats, finely chopped (optional)

Bring syrup to a boil and pour into a generously buttered 8 by 8 by 2 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.