Upside-down Maple Syrup Cake

This recipe comes from my french-canadian great-grandmother Philomene. My mother made it all during my childhood - it will always be my favourite cake.

1. 1

   Sieve and measure the flour twice: ie measure once, sieve, measure again without compacting, then add salt and baking powder, sieve all the dry ingredients again when adding to cake.
   
   Syrup
   Prepare syrup first. In a square cake mould (7inch), melt the butter add the maple syrup bring to the boil and simmer 5 mins.
   
   Remove mould from heat and place the peaches in rows putting pecan in between the each row (horizontally and vertically).
   
   Cake
   Cream the fat. Add the sugar gradually, beating well between each addition. Add the egg and beat well. Add the vanilla.
   
   Add the flour and milk a little at a time, alternating between flour and milk (starting with flour and finishing with flour – don’t over mix between addition).
   
   Carefully put cake mixture over the peaches/pecan/syrup mix.
   
   Cook for approx 30 minutes (or until wooden stick comes out clean).
   
   When cooked remove from heat, leave to rest 3 to 4 mins then un-mould unto a plate (plate must have a little border otherwise the syrup will leak).
   
   Serve with cream (whipped or clotted) or Greek yoghurt and warm syrup (boiled with a little butter to thicken).