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
2 eggs
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.
The Thankful Heart 
Omg I wanna have a piece of that heavenly looking slice right now.
Hi Shamira!! you are so sweet. Loved loved your peanut butter balls. Saving that recipe! thanks.
You are really sweet Rhonda! Thanks a ton💕😊
I was going to look for recipes to use up my whole wheat flour and I just happened to come across this. Looks great! Will give it a try 🙂
Hope you like it! You sound like a practical baker– I’m always looking for recipes to use what I have on hand! Fun to hear from you!
It’s the same for me. 🙂 I don’t like to waste any ingredients. Keep your recipes coming!
OMG this sounds delicious! Especially with that gift of maple syrup. Thanks for sharing and have a great night 🙂
Thanks Debbie– loved your post on uncertainty. So much to think about…
And just to receive….I’m really into allowing the blessings to be revealed to me (or doing my best anyway 🙂 ). So good to connect with you Rhonda.
so true. xo
Yet another DELICIOUS looking recipe! Just to let you know, I’ve nominated you for the Spirit Animal Award, on my blog. 🙂
thanks, thanks Marcia. You are so kind. xo
Rhonda, this cake is just glorious! Stunning! And I can just imagine the flavor. Lucky you to have such a friend!
Mollie
Thanks Mollie–I usually do brown sugar on upside down cakes, so finding this recipe was an upgrade! Hope you’re having a relaxing weekend!! xo
YUM! So lucky to be the recipient of maple syrup. No Mrs. Butterworth’s in this household! -Kat
I know. We’re grateful every year it arrives! Hope you’re in the middle of a relaxing weekend!