Recipe

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• 3/4 cup pure maple syrup
• 1/4 cup unsalted butter (1/2 stick)
• 1/4 cup dark brown sugar , firmly packed
• 1 pinch ground mace
• 1 3/4 cups coarsely chopped pecans
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 pinch salt
• 1/2 cup unsalted butter, room temperature (1 stick)
• 3/4 cup sugar
• 2 eggs, room temperature
• 1 tsp vanilla
• 1 tsp grated lemon peel
• 1 cup plain yogurt
• 3/4 cup dried currant
• whipped cream (optional garnish )

• 1 Generously butter 10-inch diameter cake pan with high sides (or 7 1/2 x 11 1/2-inch ovenproof glass baking dish).
• 2 Heat syrup,1/4 cup butter,brown sugar and mace in medium saucepan over low heat, stirring until sugar disolves;bring to boil.
• 3 Pour into prepared pan and sprinkle with pecans.
• 4 Position rack in center of oven and preheat to 350 degrees.
• 5 Sift flour,baking soda and salt into bowl.
• 6 Using electric mixer, cream 1/2 cup butter in another bowl.
• 7 Add 3/4 cup sugar and beat until light and fluffy.
• 8 Beat in eggs, one at a time, then beat 2 minutes;blend in vanilla and lemon peel.
• 9 Stir in flour mixture and yogurt alternately, beginning and ending with flour mixture; fold in currants.
• 10 Spoon batter atop pecan mixture, spreading gently to sides of pan.
• 11 Bake until tester inserted in center comes out clean, about 55 minutes.
• 12 Immediately invert cake onto rack set over sheet of waxed paper.
• 13 Serve warm; top with whipped cream if desired.