Maple Nut Upside-Down Cake

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Pre-heat oven to 350 F. Grease a 9-inch round cake pan. In a small saucepan, bring maple syrup, brown sugar and butter to a boil over medium heat, stirring until sugar is dissolved. Reduce heat to medium-low; cook, stirring occasionally, until thickened and syrupy, about 10 minutes. Pour into prepared pan. Evenly scatter nuts over top. In another bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk sour cream with eggs until combined. Add flour mixture all at once; beat just until smooth. Do not overbeat. Pour over nut mixture. Bake 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Immediately run a knife around the edge to loosen from the pan. Place a serving plate over the top; turn over and let stand for 5 minutes before genly lifting off the pan.

Note: Adapted from a recipe in Canadian Living: Holiday Best 2002

12" Wire Whisk, Stainless Steel

Bosch Hand Mixer, Ergonomic Design

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