Active Time
25 MIN
Total Time
2 HR
Yield
Serves : 12
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.

Step 2    

In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.

Step 3    

Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 hour, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.

Step 4    

Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.

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Aggregate Rating value: 4

Review Count: 161

Worst Rating: 0

Best Rating: 5

Author Name: Hannah Joy

Review Body: How should this be stored if made a day in advance? Room temperature? Refrigerated? Thanks

Review Rating:

Date Published: 2016-10-06

Author Name: Tamar Gordon

Review Body: Hi! is it possible to substitute the dairy products with non dairy?

Review Rating:

Date Published: 2016-09-27

Author Name: Nicole75679

Review Body: The cake is very light and fluffy. It might be better with a denser, more traditional cake. The apple and maple syrup part is delicious though.

Review Rating:

Date Published: 2017-01-31