Vidalia Caramel Upside Down Cake

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• ¼ cup butter
• 1 cup light brown sugar
• 1 tablespoon maple syrup
• 1 ½ cups Vidalia onions, cut into thin slices, quarter each slice and separate into pieces
• ½ cup finely chopped pecans

• ½ cup butter
• 1 cup sugar
• 2 eggs, beaten
• 1 tablespoon pure vanilla
• 1 ½ cups all-purpose flour
• 2 teaspoon baking powder
• ½ cup fresh squeezed orange juice
• Zest from 1 orange

1. Preheat oven to 350 degrees.
2. In a 10-inch iron skillet, combine the butter, brown sugar and maple syrup. Stir constantly till butter and sugar have melted and all is well combined.
3. Remove from heat and scatter the onions over evenly. Sprinkle with the pecans. Set aside.
4. Cream the butter and sugar on medium speed of mixer till fluffy in medium bowl. Beat in the eggs and vanilla.
5. Combine the flour and baking powder and add alternately to butter mixture with the orange juice. When batter is smooth, fold in the zest.
6. Carefully dollop thick batter over the onions and smooth to level.
7. Bake for 50-60 minutes till golden and springy on top. Remove from oven and invert onto a serving platter.
8. Serve warm or at room temperature. Top with whipped cream if desired.