Logo of Thompson's Maple Farm, featuring a wooden sugar shack with a red roof, surrounded by snow and trees, located in New Braintree, Massachusetts.
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Logo of Thompson's Maple Farm, featuring a wooden sugar shack with a red roof, surrounded by snow and trees, located in New Braintree, Massachusetts.

Maple Apple Upside Down Cake

Ingredients

  • 1 cup pure maple syrup

  • 3 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 sticks unsalted butter, softened

  • 1 1/3 cups sugar

Directions

  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.
  3. Pour the batter over the apples and spread it in an even layer. Bake the cake for 90 minutes at 350° or until golden on top and a toothpick inserted in the center comes out clean.
  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 and serve warm with vanilla ice cream.