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Apple Maple Tart

Maple Apple Upside-Down Cake

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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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.