4 tablespoons (1/2 stick/2 oz./56g) unsalted butter, softened
3/4 cup soft brown sugar, plus 2 tbsp, extra
1/3 cup maple syrup, plus 1 tbsp, extra
1 cup chopped pecans
1/2 cup milk or buttermilk
1 1/2 cups self-rising flour
1/2 cup all-purpose flour
1 small basket fresh blueberries
Preparation time: 20 minutes
Total cooking time: 45-55 minutes
1. Preheat oven to 350 degrees F/180 degrees C. Brush a deep, 9-inch round cake pan with melted butter or oil and line the bottom and sides with parchment paper.
2. Place 2 tablespoons of the butter, 2 tablespoons of the brown sugar and 1 tablespoon of the maple syrup in a small bowl. Beat with a wooden spoon for 1 minute, or until light and creamy. Spread evenly over the bottom of the pan. Sprinkle with the chopped pecans.
3. Combine the remaining butter, brown sugar and maple syrup with the eggs and milk or buttermilk in a bowl. Beat with an electric mixer for 1 minute or until well combined. Add the sifted (sift the two types of flour together) flours and beat on low until the mixture is just combined. Increase the speed to medium and beat for 1 minute more, or until the mixture is smooth and creamy. Spoon the mixture into the pan and smooth the surface. Bake the cake for 45-55 minutes, or until a toothpick comes out clean when inserted in the center. Set aside for 10 minutes before turning onto a wire rack to cool. After the cake is completely cooled, place blueberries on top and dust with confectioners' sugar.
Makes 8-10 servings.
Photograph taken by Diana Baker Woodall© 2001
Date: September 25, 2001