Maple Upside Down Cake #recipe

October 3, 2012


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


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.


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.


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


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.


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


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


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.


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


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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