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Upside Down Cashew and Maple Loaf

Upside Down Cashew and Maple Loaf

90g Butter, softened
1/2 cup (100g) firmly packed brown sugar
2 Tbsp maple syrup
1 cup (150g) unsalted roasted cashews, coarsely chopped
125g, softened butter, extra
3/4 cup brown sugar, extra
2 eggs
1 cup (150g) self raising flour
1/2 cup (75g) plain flour
1/2 tsp mixed spice
1/2 cup sour cream
2 Tbsp Maple syrup, extra

1. Preheat oven 180c/160c fan-forced. Grease a loaf pan and line it with baking paper.
2. Beat butter, sugar and syrup in a small bowl with a wooden spoon until smooth and then spread in the base of the loaf pan. Sprinkle with the nuts.
3. Place remaining ingredients in bowl and beat until the mixture is smooth and has changed to a lighter colour. Spread in the loaf pan and bake for 1 hour. Let it stand for 10 minutes before turning upside-down.

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