Upside Down Apple Cake

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1 cup pure maple syrup

4 small Granny Smith (or other tart) apple, peeled, cored, and sliced – circles are pretty!

1 and ½ sticks butter

1 ½ cups sugar

3 eggs

1 cup buttermilk

1 tsp vanilla

2 cups flour

1 tsp baking powder

½ tsp baking soda

1 tsp salt

Optional: Whipped cream or ice cream for serving.


Preheat oven to 350 degrees.

In a small saucepan over low reduce maple syrup to about ½ cup, stirring occasionally. (about 15 minutes)

In a mixer combine butter and sugar until creamed together.

Mix buttermilk, eggs and vanilla.

Add 1 cup of flour and all of the baking powder, baking soda, and salt, plus half of the milk and egg to the butter and sugar. Combine.

Add remaining flour and milk and egg and combine, scraping down sides of the mixing bowl.

Spray a 10-inch pie pan with cooking spray.

Pour in maple syrup, distributing evenly.

Place apples on top (I only used 3 and a half and ate the rest).

Pour batter over the apples, spreading evenly.

Bake for 50 minutes to an hour, until cake is firm and lightly browned.

Cool for an hour.

Invert cake carefully on to a plate and serve with whipped cream or ice cream if desired.

© Deer One Publishing 2021