Hey there– couple weeks ago we got a large heavy package in the mail. It was from Alfie, our daughter-in-law’s dad. He’s the kind of guy you just want to be best friends with, warm and friendly. And it turns out he is a prolific maple syrup maker. He taps trees all over his small town in upstate New York and gathers in his “sugar shack” with family and friends in early spring to churn out gallons and gallons of the best maple syrup! And, thankfully, we are recipients of his generous syrup dispersal to people all over the country! What a guy!
So in honor of Alfie, here’s a luscious maple-y upside down cake, with tender apples and sturdy whole wheat cake. But the star of this dish is the maple syrup. Thanks again Alfie!!
MAPLE APPLE UPSIDE DOWN CAKE
1/2 cup maple syrup
3 apples, peeled, cored and cut in slices
2/3 cup whole wheat four
2/3 cup all purpose flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 cup buttermilk*
1/2 cup canola oil
2 tsp. vanilla
Spray a 10″ cake pan** lightly with cooking spray. Pour in the maple syrup to coat the bottom of the pan. Then arrange the apple slices neatly to cover the syrup.
In a mixing bowl, stir together the 2 flours, sugar, baking powder and salt. Next mix in the eggs, buttermilk, oil and vanilla.
Spoon the mixture over the apples carefully to cover them all. And put the cake into a 350 degree oven for 45 to 55 minutes until the cake is golden and firm to the touch. You can test it by sticking in a toothpick and seeing if it comes out clean.
While the cake is still hot from the oven, cover it with a large plate. Then flip the plate and cake over so that the cake falls from the pan onto the plate. If it doesn’t fall right out, gently lift one edge of the cake pan just half an inch and the seal will break and the cake will plop down onto the plate.
Best serve warm with a nice scoop of whipped cream. Delish!
*In place of buttermilk, I used 2 tab. cider vinegar and filled up to 1/2 cup with regular milk. Let it sit a couple minutes to thicken.