Maple Brown Butter Upside-Down Apple Cake
You can never have too many side dish recipes, so give Maple Brown Butter Upside-Down Apple Cake a try. One serving contains 317 calories, 6g of protein, and 12g of fat. This recipe serves 10. For 66 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have flour, whole wheat flour, red apples, and a few other ingredients on hand, you can make it. 28 people were glad they tried this recipe. It is brought to you by Cup Cake Project. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so spectacular. If you like this recipe, you might also like recipes such as Apple Pie Coffee Cake with Brown Butter Maple Glaze, Maple Apple Upside Down Cake, and Maple Apple Upside Down Cake.
Servings: 10
Ingredients:
1/3 cup (80 ml) apple cider, at room temperature
2 teaspoons baking powder
3/4 cup (170 g) firmly packed light brown sugar
2 large eggs
1 cup (140 g) all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (preferably freshly grated)
1/4 cup (60 ml) maple syrup, preferably Grade B
3/4 cup (175 ml) milk, at room temperature
1 pound (450 g) red-skinned baking apples (2 to 3), like Jonagold, Braeburn, Rome Beauty, and Stayman
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, at room temperature
1 cup (140 g) whole wheat flour
Equipment:
frying pan
hand mixer
oven
bowl
toothpicks
cake form
Cooking instruction summary:
Do not peel the apples. Cut them into quarters, core them, and cut them into 1/4-inch (6-mm) thick slices. Meanwhile, in a 10-inch (25-cm) cast-iron skillet, melt the butter over medium heat. Continue heating for 4 to 5 minutes more, gently tipping the pan back and forth, until the butter smells toasty and has turned a medium shade of amber (its hard to judge color against the jet-black metal, so spoon a bit out onto a white plate to get a better look).Remove the pan from the heat and stir in the maple syrup.Arrange the apple slices on top in concentric circles, tightly overlapping the slices to fit as many as possible. Set aside.Preheat the oven to 350F (175C).Cream together the butter and sugar with an electric mixer.Mix in the eggs one at a time.With the mixer running, add the milk slowly and mix well. In a separate medium bowl, sift together the flours, baking powder, salt, cinnamon, and nutmeg.Add half of the dry ingredients to the batter and mix until just combined. Then mix in the apple cider.Add the rest of the dry ingredients and mix just until incorporated. Pour the batter on top of the apples and smooth it evenly to the edges. Bake the cake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the edges are lightly browned and pulling away from the sides of the pan (if youre using a cake pan instead of a skillet, you may need to increase the baking time by 5 to 10 minutes).Remove the pan from the oven and let it cool until it's no longer hot to the touch. If youre strong, invert the cake onto a serving plate by setting the plate over the top of the skillet, holding them firmly together, and flipping. Or bring the skillet to the table and slice the cake, inverting each piece onto a plate, apple-side up. Serve warm.
Step by step:
1. Do not peel the apples.
2. Cut them into quarters, core them, and cut them into 1/4-inch (6-mm) thick slices. Meanwhile, in a 10-inch (25-cm) cast-iron skillet, melt the butter over medium heat. Continue heating for 4 to 5 minutes more, gently tipping the pan back and forth, until the butter smells toasty and has turned a medium shade of amber (its hard to judge color against the jet-black metal, so spoon a bit out onto a white plate to get a better look).
3. Remove the pan from the heat and stir in the maple syrup.Arrange the apple slices on top in concentric circles, tightly overlapping the slices to fit as many as possible. Set aside.Preheat the oven to 350F (175C).Cream together the butter and sugar with an electric mixer.
4. Mix in the eggs one at a time.With the mixer running, add the milk slowly and mix well. In a separate medium bowl, sift together the flours, baking powder, salt, cinnamon, and nutmeg.
5. Add half of the dry ingredients to the batter and mix until just combined. Then mix in the apple cider.
6. Add the rest of the dry ingredients and mix just until incorporated.
7. Pour the batter on top of the apples and smooth it evenly to the edges.
8. Bake the cake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the edges are lightly browned and pulling away from the sides of the pan (if youre using a cake pan instead of a skillet, you may need to increase the baking time by 5 to 10 minutes).
9. Remove the pan from the oven and let it cool until it's no longer hot to the touch. If youre strong, invert the cake onto a serving plate by setting the plate over the top of the skillet, holding them firmly together, and flipping. Or bring the skillet to the table and slice the cake, inverting each piece onto a plate, apple-side up.
10. Serve warm.
Nutrition Information:
covered percent of daily need
