Maple Pecan Cake

Servings: 6
Ingredients:

3/4 c  Maple syrup
1/4 c  Unsalted butter
1/4 c  Firmly packed brown sugar
pn Ground mace
1 3/4 c  Coarsely chopped pecan
2 1/2 c  All purpose flour
1 ts Baking soda
pn Salt
1/2 c  Room temperature unsalted
-butter
3/4 c  Sugar
2    Room temperature egg
1 ts Vanilla
1 ts Grated lemon peel
1 c  Plain yogurt
3/4 c  Dried currants

Generously butter 10-inch-diameter cake pan with high sides (or 7 1/2 x 11
1/2 inch ovenproof glass baking dish). Heat syrup, 1/4 cup butter, brown
sugar and mace in heavy medium saucepan over low heat, stirring until sugar
dissolves. Bring to boil. Pour into prepared pan. Sprinkle with pecans.

Position rack in center of oven and preheat to 350 deg. Sift flour, baking
soda and salt into bowl. Using electric mixer, cream 1/2 cup butter in
another bowl. Add 3/4 cup sugar and beat until light and fluffy. Beat in
eggs 1 at a time, then beat 2 minutes. Blend in vanilla and lemon peel.
Stir in flour mixture and yogurt alternately, beginning and ending with
flour mixture. Fold in currants. Spoon batter atop pecan mixture, spreading
gently to sides of pan. Bake until tester inserted in center comes out
clean, about 55 minutes. Immediately invert cake onto rack set over sheet
of waxed paper. Serve warm. Garnish with whipped cream if desired.