Monday Recipe
Maple-Apple Upside Down Cake
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.
You’ll need:
1 cup pure maple syrup3 Granny Smith apples (—peeled, cored and cut into eighths)
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 large eggs
¾ cup buttermilk
1 tablespoon pure vanilla extract
1?½ unsalted butter (softened)
1?? cups sugar
Crème fraîche for serving. (Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick.)
You’ll Do:
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.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.
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.
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.
Hat tip to Food and Wine
Category: Cooking
DAAAYYYUUUUMMNN!!! I like apples…and cake…and pancakes. I guess you have a question mark for the quantity of bacon as was shown for the butter and sugar…as needed? Gotta have bacon with apple pancakes. We’ll just go ahead and calculate on frying up a pound. Everything goes better with bacon. Oh…wait…this dish just TASTES like apple pancakes. Never mind. And since your recipes are for guidelines only, we can substitute the creame de’ frenchy with some vanilla bean ice cream. Save that buttermilk for the skillet of cornbread to go with the turnip greens that didn’t get put in the pasty Saturday.
Graybeard, this is looking real similar to an apple cake you bragged about making for your bride. Might wanta get busy, you’re the baker in the family and we gonna need this for the Thanksgiving Feast. ps…I already gots the ice cream.
Tanks Matey!
Picky question here – is that 1-1/2 pounds of butter? Probably not 1-1/2 tablespoons either.
1-1/2 sticks, cups????
Referencing other recipes, cups of unsalted it is.
Thx. Sounds about right. Besides, having too much butter isn’t really a thing, is it? (Well, a pound and a half just might be!)
While those of us who like to cook under pressure do not have anything equivalent to this, we do have the amazing “pressure cooker dump cake.” Three ingredients. No mixing. Ingredients 1 cup water 21 ounce can apple pie filling 1 1/2 cups yellow cake mix 4 tablespoons butter, melted (NOTE: I have used pads of butter placed evenly on the mix instead of melting the butter. It is one less dish to wash and works great.) Instructions Begin this recipe by grabbing your instant pot/pressure cooker and place the trivet into the bottom. Add in one cup of water. Next use a dish or pan that will fit inside the instant pot. Pour the whole 20 ounce can of apple pie filling into the bottom of the dish and spread evenly. Top with 1 1/2 cups of the yellow cake mix and gently press it down evenly into the dish on top of the apple pie filling. Do not use the entire bag of cake mix. Top with four tablespoons of melted butter and spread evenly on top of the cake mix. Place the dish into the instant pot and cover with the lid. Make sure it is set to sealing and not venting. Set the cooking time on manual for 25 minutes. Use quick release by switching the knob to venting. Once the pressure has released immediately remove the lid and carefully remove the apple dump cake. Store any leftovers in an airtight container in the refrigerator up to 3 days. Notes Tips to make the best apple dump cake recipe: Do not mix the butter into the cake mix, just lightly spread it on top as evenly as you can. It does not have to be perfect. You may substitute the yellow cake mix for another mix. Try butter golden or spice cake! Use the trivet in the bottom of the instant pot to lift the dish out of the water. Once the cooking time is up, use quick release and remove from the instant pot so water does not drip from the instant pot top into… Read more »
For those who don’t realize it, you can make your own creme fraiche for the maple cake and boy is it yummy.
Ingredients
1 cup whipping cream
2 tablespoons buttermilk
Preparation
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
(I use Mason canning jars to make this in. Works like a charm.)