jthomp08
04-17-2014, 11:41 PM
Here's a recipe i found on the internet a while ago and its become on my favorite maple recipes.
• 1 cup pure maple syrup
• 3 Granny Smith apples—peeled, cored and cut into eighths
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 3/4 cup buttermilk
• 1 tablespoon pure vanilla extract
• 1 1/2 sticks unsalted butter, softened
• 1 1/3 cups sugar
9664
Preparation
1. Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
2. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth.
3. Pour the batter over the apples and spread it in an even layer. Bake the cake for 90 minutes at 350° or until golden on top and a toothpick inserted in the center comes out clean.
4. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly and serve warm with vanilla ice cream.
• 1 cup pure maple syrup
• 3 Granny Smith apples—peeled, cored and cut into eighths
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 3/4 cup buttermilk
• 1 tablespoon pure vanilla extract
• 1 1/2 sticks unsalted butter, softened
• 1 1/3 cups sugar
9664
Preparation
1. Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
2. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth.
3. Pour the batter over the apples and spread it in an even layer. Bake the cake for 90 minutes at 350° or until golden on top and a toothpick inserted in the center comes out clean.
4. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly and serve warm with vanilla ice cream.