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Ingredients
| maple syrup: 1 cup |
| granny smith apples: 3 |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1 tsp |
| eggs: 3 |
| buttermilk: 3/4 cup |
| vanilla extract: 1 Tbl |
| unsalted butter: 1 1/2 sticks |
| granulated sugar: 1 1/3 cups |
Maple-Apple Upside-Down Cake
Credit: www.foodandwine.com
User rating:
-
Prep Time
25 min -
Cook Time
180 min -
Servings
12 serving(s)
Tags
- 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 1/2 hours, 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.