Maple Nut Upside-Down Cake

3/4 cup maple syrup
1/4 cup packed brown sugar
3 tbsp butter
1 1/2 cups coarsely chopped unsalted mixed nuts
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sour cream
2 eggs

Grease 9-inch round metal cake pan. In small saucepan, bring maple syrup, brown sugar and butter to boil over medium heat, stirring until sugar is dissolved. Reduce heat to medium-low; cook, stirring occasionally, until thickened ans syrupy, about 10 minutes. Pour into prepared pan. Evenly scatter nuts over top.

In bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. In large bowl, whisk sour cream with eggs until combined. Add flour mixture all at once; beat with wooden spoon just until smooth, being careful not to overbeat as cake will toughen. Spread over nut mixture.

Bake in centre of 350 F oven until cake tester inserted in centre comes out clean, 45 to 50 minutes. Immediately run knife around edge to loosen. Place serving plate over top; turn over and let stand for 5 minutes before gently lifting off pan. Scrape any nuts off pan onto cake.
(Make Ahead: Let cool. Wrap in plastic wrap and store at room temperature for up to 2 days.) Makes 12 servings.

Source: Canadian Living Holiday Best, 2002