Microwave Maple Upside-Down Cake
Yield: 1 cake
| 1 | c | Maple syrup |
| 2 | T | to 3T chopped nuts (optional) |
| 1 | T | Soft butter |
| 3 | T | Sugar |
| 1 | Egg | |
| 1 | c | All-purpose flour |
| 2 | t | Baking powder |
| 1/4 | t | Salt |
| 1/4 | t | Nutmeg or cinnamon |
| 1/2 | c | Milk |
Butter an 8 x 8" microwave-safe baking dish. Pour in the maple syrup and nuts to taste. Microwave 3 minutes on HIGH. Blend together until creamy the butter, sugar and egg. Stir together the flour, baking powder, salt, nutmeg or cinnamon. Add to the creamed mixture, alternating with the milk. Stir until well blended. Divide dough into four large balls and place in the hot syrup, then stretch dough with two forks until it is all joined together. This is easy, as the dough gets very soft when it comes in contact with the hot syrup, and it joins completely when cooking. Place pan on a rack, microwave at MEDIUM-HIGH 4 to 5 minutes, or until the top of the cake looks dry and the middle well done. Sometimes the middle looks a little softer, but when the cake stands on the counter, residual heat finishes the cooking. Any leftover may be kept in the baking dish, covered, at room temperature, or unmolded with the syrup, which penetrates the cake and enhances the flavour. It will keep for several days.