Upside-Down Maple Apple Cake

Upside Down Maple Apple Cake

Imagine a big stack of warm pancakes. Imagine they have some cooked apples on top. Now imagine that they have been drizzled with maple syrup, that’s now a little warm and has soaked into the pancakes here and there. Good job. Now you know exactly what this cake tastes like.

This Maple Apple Cake will make your house smell wonderful for hours. It’s almost worth making just for the smell alone! Thank goodness it tastes as good as it smells.

The only tricky part of this great cake is figuring out what to bake it in. If you happen to have a 10-inch round cake pan with 3-inch high sides, you’re all set (skip directly to recipe!). If not, you may want to read on.

I don’t have a 10-inch cake pan of any variety. I contemplated using my cast-iron frying pan, but decided against it. In hindsight, I think it probably might have worked with a round of parchment on the bottom of it. Instead, I decided on my 10-inch springform pan. If a springform pan is your only option too, you’ll have to do a little bit of extra work to try and make it reasonably leak-proof. See the instructions in the recipe for some ideas. At the very least, if you bake this cake in a springform pan, be sure to place it on a baking sheet, just in case.

Upside Down Maple Apple Cake

I made my cake with Granny Smith apples, even though it’s not usually my apple of choice for cooking. It does hold it’s shape well though, which is nice for this cake. Braeburn, Jonathan or any other apple that holds it shape well when cooked would work here.

Adapted from a Food and Wine recipe



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