This cake was moist and full of flavour. Great way to enjoy new season maple syrup and would make an awesome Easter dessert.
Maple Apple Upside Down Cake
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
When baked the maple syrup infuses the cake so the result is just decadent and delicious.
Ingredients
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1 cup maple syrup
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3 apples, peeled, cored and cut into 8 thick pieces (I used Northern Spy)
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2 cups flour
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp salt
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1 tsp cardamom or cinnamon
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3 eggs
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3/4 cup buttermilk
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1 TBSP vanilla
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1 TBSP maple syrup
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3/4 cup unsalted butter, room temperature
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1 1/3 cups sugar
Directions
Preheat the oven to 350°. Line a 10" pan with parchment paper.
Place the maple syrup in a saucepan, bring to a boil, then simmer over low heat until thick and syrupy, about 20 minutes. Pour the reduced syrup into the cake pan. Arrange the apples over the syrup.
Combine the dry ingredients in a bowl. Whisk the eggs, buttermilk, vanilla and maple syrup together.
Mix the butter and sugar in a mixer for 3-5 minutes. Mix in 1/3 of the dry ingredients, followed by half of the milk mixture. Scrape the bowl down between additions.
Repeat ending with the last 1/3 of the flour.
Scrape the batter carefully over the apples and smooth evenly.
Bake for about 1 hour until a toothpick inserted into the cake comes out clean. If it is getting too brown and is not baked through, loosely cover with parchment paper and continue baking.
Remove and let it cool for about 1/2 hour. Place a plate over the pan and invert the cake onto a plate. Carefully remove the parchment paper.
Serve warm with whipped cream, ice cream or on its own.