"Winter is an etching, spring a watercolor, summer and oil painting and autumn a mosaic of them all."
~ Stanley Horowitz
MAPLE APPLE UPSIDE-DOWN CAKE
~ Delicious autumn flavor ... the maple syrup infuses both the apples and the cake (FOOD & WINE)
1 cup pure maple syrup
3 Granny Smith apples ... peeled, cored and cut into eights or smaller
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 large eggs
3/4 cup buttermilk
1 Tbs. pure vanilla extract
1 1/2 sticks, unsalted butter, softened
1 1/3 cups sugar
- Preheat oven to 350º. Butter and flour a 10-inch round cake pan (I used a 10-inch springform pan). In a large saucepan, bring maple syrup to boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour thickened syrup into cake pan. Arrange apples in the pan in 2 concentric circles, overlapping slightly.
- Whisk flour, baking powder, baking soda and salt in a bowl. In glass measuring cup, whisk eggs with buttermilk and vanilla. In bowl of standing electric mixer fitted with paddle (or use a hand mixer), beat butter and sugar at medium speed until fluffy, about 3 minutes. Beat in dry and wet ingredients in 3 alternating batches until batter is smooth; scraped down the side of bowl.
- Scrap batter over apples and spread it in an even layer. Bake cake for 1 1/2 hours, until golden on top and toothpick inserted in center comes out clean. Let cake cool on a rack for 45 minutes.
- Place a plate on top of the cake and invert the cake onto a plate; tap light to release the cake. Remove the pan. Let cake cool slightly, then cut into wedges and serve with creme fraiche or rich vanilla ice cream. (12 servings)