Recipes

Maple-Apple Upside-Down Cake

Name: Maple-Apple Upside-Down Cake
Total time: 120 min
Ingredients: 1 cup pure maple syrup; 3 Granny Smith apples—peeled, cored and cut into eighths; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 3 large eggs; 3/4 cup buttermilk; 1 tablespoon pure vanilla extract; 1 1/2 sticks unsalted butter, softened; 1 1/3 cups sugar; Crème fraîche, for serving

4.0

(167)

6 Reviews

This is one of the best upside-down cakes ever—the maple syrup infuses both the apples and the cake, making the dessert taste like a stack of apple pancakes. More Apple Desserts

By

Joanne Chang

Updated on October 2, 2019

Maple-Apple Upside-Down Cake — Photo: © Con Poulos

Active Time:

25 mins

Total Time:

2 hrs

Yield:

12

Ingredients

1 cup pure maple syrup
3 Granny Smith apples—peeled, cored and cut into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar
Crème fraîche, for serving

Directions

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.
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.
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.
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.