The blog where I read this recipe made it quite clear that she had had a bad experience using a springform pan for this recipe, and not to trust them. I foolishly thought that my (actually sort of tart-pan-ish, removable bottom) pan would be fine – it held water without leaking, after all! But no, when the heat was on, my overconfidence proved unfounded, and just a physics-defying amount of syrup leaked out. A big day for proving the value of silicone oven liners, anyway! It’s possible that I am cursed when it comes to upside-down cakes?

Burnt syrup – turned the oven up as soon as the cake was out to make dinner, this came out later.

So, step one for this cake is finding a 10″ single piece cake pan. It’s all downhill from there!

Ingredients:

• 1 cup pure maple syrup
• 3 Granny Smith apples, peeled, cored and cut into eighths
• 2 cups all-purpose flour, gluten-free or regular (I used the King Arthur all-purpose gf flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 3/4 cup buttermilk
• 1 tablespoon pure vanilla extract
• 1 1/2 sticks unsalted butter, softened
• 1 1/3 cups sugar
• vanilla ice cream or whipped cream, for serving (optional)

Grease and flour a 10″ cake pan well, then set aside.

Bring the syrup to boil over high heat in a saucepan. Once it reaches boiling (which comes with a dramatic level of bubbling up), reduce the heat and simmer until reduced to roughly 3/4 cup, about 20 minutes.

It may seem like nothing’s happening for a long time, and then BAM boiling!

While the syrup cooks, preheat your oven to 350 degrees, and you can start working on the batter. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, and vanilla.

In a large bowl, beat together butter and sugar on medium speed until fluff, about 3 minutes.

Add the liquid ingredients and the dry ingredients in alternating additions to the sugar mixture in thirds, beating after each addition.

When the syrup has reduced, pour it into the prepared pan.

Arrange the apples in a circular pattern to cover the bottom of the pan, overlapping as necessary, and being careful not to burn your fingers.

Gently transfer the prepared batter over the apples and spread evenly.

Bake until golden and passing the toothpick test, about 90 minutes.

Remove from the oven and cool on a wire rack at least 45 minutes. Flip the cake out onto a plate/platter, and serve with vanilla ice cream/whipped cream as desired.

Maple Apple Upside-Down Cake

From Valerie’s Keepers.

• 1 cup pure maple syrup
• 3 Granny Smith apples, peeled, cored and cut into eighths
• 2 cups all-purpose flour, gluten-free or regular
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 3/4 cup buttermilk
• 1 tablespoon pure vanilla extract
• 1 1/2 sticks unsalted butter, softened
• 1 1/3 cups sugar
• vanilla ice cream or whipped cream, for serving (optional)

Grease and flour a 10″ cake pan well, then set aside.

Bring the syrup to boil over high heat in a saucepan. Once it reaches boiling, reduce the heat and simmer until reduced to roughly 3/4 cup, about 20 minutes.

While the syrup cooks, preheat your oven to 350 degrees, and you can start working on the batter. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, and vanilla. In a large bowl, beat together butter and sugar on medium speed until fluff, about 3 minutes. Add the liquid ingredients and the dry ingredients in alternating additions to the sugar mixture in thirds, beating after each addition.

When the syrup has reduced, pour it into the prepared pan. Arrange the apples in a circular pattern to cover the bottom of the pan, overlapping as necessary, and being careful not to burn your fingers. Gently transfer the prepared batter over the apples and spread evenly. Bake until golden and passing the toothpick test, about 90 minutes. Remove from the oven and cool on a wire rack at least 45 minutes. Flip the cake out onto a plate/platter, and serve with vanilla ice cream/whipped cream as desired.