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Maple-Apple Upside-Down Cake

Thursday, 06 Oct 2011
 

I was looking for an apple dessert to make for Rosh Hashanah, and when I read in the intro to this recipe that “the maple syrup infuses both the apples and the cake, making the dessert taste like a stack of apple pancakes,” I was sold.  Here’s the recipe:  Maple-Apple Upside-Down Cake.

Unfortunately, I didn’t take pictures of the whole process as I usually do– just one snap of the finished product.  This was my first attempt at an upside-down cake, and I learned a lot. For example, that a springform pan full of melty syrup will leak all over the place.

Basically, with this recipe, you boil down some syrup, put it in the bottom of a round pan, arrange the apple slices, pour the cake batter on top, and bake.  I thought the springform pan would improve my chances of the cake coming out in one piece, and that it did.  However, I had to put a cookie sheet under the baking cake in the oven because the syrup was leaking out.  I was worried that so much syrup would leak out that the “stack of apple pancakes” taste effect would be ruined, but it seemed like enough syrup stayed in the pan that the apples were moist and well coated.  The cake part tasted like poundcake — the recipe uses lots of butter and sugar.

 

 



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