Maple Apple Upside Down Cake

Happy Fall, friends! There’s something about the cold weather that makes me crave all the yummy fall flavors. Apple is usually the first to come to mind. Stew it up in a cup of hot apple cider, bake it in a warm heavenly spiced pie, or in today’s case, lather it up with some pure maple syrup and bake it in a cake!

I’ve partnered with Clabber Girl® Baking Powder to show you what good, quality ingredients can do for your baked good! Since 1850, this brand has been known as experts in baking ingredients, and it’s the #1 brand of baking powder in America! I get a lot of baking questions from family, friends, and co-workers, all asking me various questions why their baked good didn’t turn out quite as they were expecting. On some occasions, the answer is not always obvious, and for those times I often recommend replacing your baking powder. Did you know that baking powder expires? Each can of Clabber Girl® Baking Powder has an expiration date listed right on the bottom of the can. The date listed is two years after the can was manufactured, but for optimal use, and if the can is open, you’ll want to use it up within 6 months. This can play a huge role in the leavening of your baked good and turn a good dessert into a great one.

We’ve all had our fair share of caramel apple upside down things, right? Not to knock it or anything, but let’s try something new. For this cake, I’ve used only the best Maple Grove Farms® Pure Maple Syrup and reduced it over the stove to thickly coat a cake pan. Then I’ve topped it with a beautiful fan of sliced green apples and topped it with a tender white cake and baked. The result? Well let me just say, if you like a tall stack of pancakes smothered in maple syrup, you’re going to love this cake. It’s apple-y syrupy, and moist as ever. Perfect for any fall get together or even just a weekend bake for the family. One crucial tip: make sure you grease your cake pan with lots of butter, to have an easy cake release.

https://shortn.ly/9jATsv

Maple Apple Upside Down Cake

Yield 1 9” cake

Maple Grove Farms® Pure Maple Syrup 1 cup

Green Apples 3 large

Unsalted Butter ½ cup (plus more for greasing cake pan)

Sugar 1 cup

Eggs 2

Vanilla 1 tsp

Flour 1 ¼ cup

Clabber Girl® Baking Powder ½ tsp

Salt ¼ tsp

Milk ½ cup

Directions:

Preheat oven to 350° Fahrenheit. Thoroughly grease a 9” cake pan with butter. Peel, core, and slice apples into 1/4” pieces, and place in a bowl. Heat maple syrup to medium low heat to reduce. Once boiling, set a timer for 10 minutes. Maple syrup may boil over, so do not leave the kitchen. Pour thickened maple syrup into prepared cake pan and swirl around to reach the entire bottom surface. Arrange the apples in the pan in two concentric circles, overlapping them slightly.

In a stand mixer fitted with a paddle attachment, cream butter and sugar together. Add in eggs, and vanilla. Scrape down sides as needed. Next, add flour, Clabber Girl® Baking Powder, and salt. Add milk last and scrape down sides as needed. Once batter is made, pour over the apples and use a spatula to smooth it out in an even layer. Bake for 50 minutes or until the cake is golden brown and a toothpick inserted comes out clean. Let the cake cool at room temperature for 5 minutes, then invert onto a serving dish.

Maple Apple Upside Down Cake

Saura Kline
A fall flavored upside down cake reminiscent of eating a tall stack of pancakes smothered in maple syrup. It’s apple-y syrupy, and moist as ever.
Servings 12 slices

Ingredients
  

  • 1 cup Maple Grove Farms® Maple Syrup
  • 3 large green apples
  • 1/2 cup Unsalted Butter plus more for greasing pan
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1/2 tsp Clabber Girl® Baking Powder
  • 1/4 tsp salt
  • 1/2 cup milk

Instructions
 

  • Preheat oven to 350° Fahrenheit. Thoroughly grease a 9” cake pan with butter. Peel, core, and slice apples into 1/4” pieces, and place in a bowl. Heat maple syrup to medium low heat to reduce. Once boiling, set a timer for 10 minutes. Maple syrup may boil over, so do not leave the kitchen. Pour thickened maple syrup into prepared cake pan and swirl around to reach the entire bottom surface. Arrange the apples in the pan in two concentric circles, overlapping them slightly.
  • In a stand mixer fitted with a paddle attachment, cream butter and sugar together. Add in eggs, and vanilla. Scrape down sides as needed. Next, add flour, Clabber Girl® Baking Powder, and salt. Add milk last and scrape down sides as needed. Once batter is made, pour over the apples and use a spatula to smooth it out in an even layer. Bake for 50 minutes or until the cake is golden brown and a toothpick inserted comes out clean. Let the cake cool at room temperature for 5 minutes, then invert onto a serving dish.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Subscribe for Newsletter

Don’t miss a recipe! Subscribe to get all the updates on my blog!

Scroll to Top