Our Upside-Down Maple Apple Cake takes everything you love about traditional apple pie and quite literally turns it on its head. The result? A gooey, maple caramel-infused masterpiece that’s as fun to make as it is to eat.
Author:Amanda MacArthur
Prep Time:30 min
Cook Time:45 min
Total Time:1hr 15 min
Yield:8 servings 1x
Category:Bakery
Ingredients
Scale
For the topping:
4 medium apples (2 Granny Smith, 2 Honeycrisp), peeled and thinly sliced
1/4 cup unsalted butter
1/3 cup maple syrup
1 teaspoon cinnamon
For the cake:
1 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt
Instructions
Preheat oven to 350°F (175°C).
In a 9-inch cast-iron skillet or cake pan, melt 1/4 cup butter over medium heat. Add 1/3 cup maple syrup and cinnamon, stirring until combined.
Remove from heat and arrange apple slices in a circular pattern over the butter and maple mixture.
In a medium bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, beat 1/2 cup softened butter and 1/2 cup maple syrup until creamy. Add eggs one at a time, then vanilla, beating well after each addition.
Alternately add the flour mixture and Greek yogurt to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Carefully spread the batter over the arranged apples.
Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then invert onto a serving plate.
Serve warm, optionally with vanilla ice cream or whipped cream.
