Growing up in Montreal, Quebec, I can assure maple syrup is synonymous with Canadian culture. A staple in many homes, I see this Maple-Apple Upside-Down cake as a wonderful addition to your holiday breakfast table. Moist and delicious, the baked apples on top of the cake give it that beautiful rustic feel.
Maple Apple Upside-Down Cake
Servings
8 Servings
Ingredients
- 1 cup pure maple syrup
- 3 Granny Smith apples peeled and sliced
- 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
Instructions
- Preheat the oven to 350°.
- Butter 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 it thickens and is reduced to 3/4 cup, this should take about 20 minutes. Pour the syrup into the cake pan. Arrange the apples in the pan slightly overlapping them.
- 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, for about 3-4 minutes.
- Pour the dry ingredients into the wet ones in alternating batches. Scrape the batter over the apples and spread evenly. Bake the cake for 1 1/2 hours, until golden on top and an inserted toothpick comes out clean.
- Allow the cake to cool down on a rack for 30 minutes. Place a plate on top of the cake and invert the cake onto the plate; you might need to tap the top lightly to release the cake. Let the cake cool slightly, and its ready to be served.
Oat milk would be my first choice, then maybe rice milk or coconut milk
What can I use to replace the buttermilk to make this pareve? My husband is allergic to almond and soy.
Fir the butter you can substitute with Earth Balance margarine. Like Tamar, You can use a 1 to 1 ration combination of non dairy milk and nutriwhip
Yes
Would this freeze well? Thanks
I usually use any type of non dairy milk, soy works particularly well, with 1 tablespoon lemon juice per cup of milk.
I’ll test out parve version… give me a few days.
You could use freshly squeezed orange juice but only 1/2 cup and parve margarine !
Please make a recommendation for a buttermilk substitution for pareve as I only bake without dairy products.