Maple Apple Upside Down Cake

Maple Syrup season is beginning around here.  The maple trees are tapped for their maple sap in early spring when days are warm and nights are still freezing.

Maple Syrup has such a sweet smell and there’s nothing like eating the real thing.   Even better when it is soaked into a moist cake with apple slices on top.

We are fortunate to have a ‘sugar shack’ just a few miles down the road.   They have been producing some of Canada’s best syrup for many generations.

Remember here?  These Blueberry Cupcakes With Maple Buttercream also use the real thing and are one of my most requested cupcakes.

I found this delicious recipe on Cake, a wonderful blog full of party idea’s and recipes.   The recipe actually calls for pears but I used my favourite Granny Smith Apple.  The cake is so moist, with little ripples of maple syrup-y goodness throughout.

Maple Apple Upside Down Cake

  • 11 tablespoons unsalted butter at room temperature
  • 3/4 cup pure maple syrup
  • 1/4 cup packed brown sugar
  • 3 to 4 apples , peeled, cored and thinly sliced
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk

 Heat oven to 350 degrees.  Flour and butter a 9″ cake pan.

1.  Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into baking pan and arrange apple slices in an overlapping circle on top.
2. Beat remaining 8 tablespoons butter and the sugar until light and fluffy.  Add vanilla and eggs, one egg at a time, beating until smooth. In a separate bowl, combine flour, baking powder and salt.
3. Add flour mixture to butter mixture in three batches, alternating with milk; do not over mix. Carefully spread batter over apples, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.
4. Carefully invert cake onto a cake plate or serving platter.  Be careful!  The topping is still hot!

Serve warm or at room temperature.

3 Comments

Filed under Cake

3 responses to “Maple Apple Upside Down Cake

  1. Paula

    Love maple syrup and enjoy using it in baking. This cake looks so moist and I’m betting it tastes fabulous.

  2. Court

    As I have tried this very cake, I can assure you it tastes as fabulous as it looks.

  3. I’m pretty sure I will try this recipe considering it looks amazing and I absolutely love apple<3

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