06/15/2026
Come hang out in the kitchen with this delicious maple recipe,
Enjoy, Windlee Farms Maple Syrup, Tiny ON
Maple-Apple Upside-Down Cake
Ingredient Checklist
• 1 cup pure maple syrup
• 3 Granny Smith apples, —peeled, cored and cut into eighths
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• ¾ cup buttermilk
• 1 tablespoon pure vanilla extract
• 1 ½ sticks unsalted butter, softened
• 1 ⅓ cups sugar
• Crème fraîche, for serving
Directions
• Step 1
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.
• Step 2
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.
• Step 3
Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 hour, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.
• Step 4
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.
