Maple Upside Down Cake #recipe

October 3, 2012

Cooking

I found this recipe over at Better Homes and Gardens the other day.  I have only one question, really.  Why did it take so long for me to find it?  It is absolutely to die for!

 

  • 8 tablespoons butter, softened
  • 3/4 cup pure maple syrup
  • 1/4 cup finely chopped candied ginger (optional)
  • 2 small Golden Delicious apples, cored and cut into 1/2-inch-thick rings
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup maple sugar (brown sugar also works)
  • 2 egg yolks
  • 1/2 cup milk
  • 2 egg whites

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Bring the maple syrup and half the butter to a boil and let simmer for five minutes.  Add in the finely chopped candied ginger (about 6 pieces), being sure to evenly distribute them around the pan.  Remove from heat and gently lay in the peeled and cored apple slices.  Set aside.

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Beat the remaining butter, half the maple/brown sugar, and both egg yolks together.  In a separate bowl, mix together the flour, baking powder, and salt.

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Alternate adding the dry ingredients and milk to the butter/sugar/egg mixture until all are thoroughly combined.

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In yet another bowl, beat the egg whites (using clean beaters) to the stiff peak stage.  Add in the last 1/2 cup of sugar and beat again.

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Stir in the first third of the egg white mixture.  Then carefully fold in the last two thirds.

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Gently spread the batter over the prepared apples and bake at 350 F for approximately 40 minutes.

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It will be uniformly golden all over and will have pulled away from the edges of the pan, just like a regular cake.  Let sit for approximately five minutes, then invert onto a serving dish.

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Most of the maple syrup mixture will have had time to soak back into the cake, leaving you with a moist, gooey cake.

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It tastes best served warm, with a side of vanilla ice cream or whipped cream.  It will stand, covered, on the counter of a moderate temperature kitchen for no more than three days.  If it lasts that long at all.

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