This Sunday I decided to bake something easy, with ingredients we already had in the house. I really didn't feel like making a trip to the store with another snow storm in the forecast. I have few different cooking books and a bunch of magazines that I have been going through sporadically and I remembered marking some easy desserts with a plan of making them in the future. The girls were up early this morning and as usual, happy to help in the baking process!
We decided on Maple-Apple Upside-Down Cake. It sounds fancy but it really wasn't. The maple syrup infuses both the apples and the cake, making the dessert taste like a stack of apple pancakes.
This is what you will need:
1 cup of pure maple syrup
3 Granny Smith apples- peeled, cored and cut into eights
2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
3/4 cup of buttermilk
1 tablespoon of vanilla extract
1 - 1/2 sticks unsalted butter, softened
1 - 1/3 cups of sugar
Crème fraiche, for serving ( We used regular whipped cream- that's what we had in the refrigerator )
Preheat the oven to 350 F. Butter and flour a 10-inch round cake pan. In a small saucepan, bring the maple syrup to boil then simmer it over low heat until the syrup gets very thick. Pour it into the base of the cake pan next. Arrange the apple wedges in the pan in 2 concentric circles, overlapping the pieces slightly.
In a bowl, whisk together the flour, baking powder, baking soda and salt. In separate bowl whisk the eggs with the buttermilk and vanilla extract. The softened butter and sugar mix on medium speed in the bowl of a standing mixer until the mixture is light and fluffy. Beat in one- third of the dry ingredients, followed by a third of the wet ingredients, scraping down the side of the bowl of each addition. Repeat, adding the wet and dry ingredients in 2 more alternating additions and mixing until the batter is smooth.
Scrape the cake batter over the apple pieces and spread it in an even layer. Bake for 1 - 1/2 hour, until the cake is 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 and serve with crème fraiche.
Our cake did not necessarily turn out as beautiful as we wished (or as a picture attached to the recipe in a cooking book- Food & Wine Annual Cookbook ) . The apples sank in a bit but it was still delicious and we had lots of fun making it.