MAPLE NUT UPSIDE-DOWN CAKE

1/4 cup packed brown sugar
3/4 cup maple syrup
3 tbsp butter
1 1/2 cups coarsely chopped unsalted mixed nuts
1 1/2 cups flour
1 cup 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, sugar, baking powder, baking soda and salt. In large bowl, whisk sour cream with eggs until combined. Add to flour mixture, beat together until smooth, being careful not to overbeat as cake will toughen. Spread over nut mixture.

Bake in 350 F oven about 45 to 50 minutes until done. 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.

NOTE: Chocolate Nut Upside-Down Cake: add ½ cup cocoa powder to dry ingredients