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  • Maple Apple Upside Down Cake

    1 posts, 1 voices, 610 views, started Oct 3, 2011

    Posted on Monday, October 3, 2011 by Denise Richardson




    • Diamond
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      Ambassador

      Ingredients

      1 cup pure maple syrup

       3Granny Smith apples, —peeled, cored and cut into eighths
      2 cup all-purpose flour

       1 teaspoon baking powder

       1/2 teaspoon baking soda

       1 teaspoon salt

       3large eggs

       3/4 cup buttermilk

       1 tablespoon pure vanillaextract

       1 1/2 stick unsalted butter, softened

       1 1/3 cup sugar

       Crème fraîche, for serving

      Directions
      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.

      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; scrape down the side of the bowl.

      Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.

      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, then cut into wedges and serve with crème fraîche.

      Serves: 12






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