Page 13 - BRIGHTON_BEACON_SM20

Maple Apple Upside Down Cake

Melt 3 tablespoons butter in a small pot over medium heat.
11 tablespoons room Add maple syrup and brown sugar. Cook, stirring, until
temperature butter the sugar dissolves. Bring to a boil and cook for about 2 more
(divided) minutes. Remove from heat, and allow to cool a bit.

¾ cup real maple syrup (no Peel, core and slice apples. Pour maple syrup mixture into an
substitutes!)
8” or 9” cake pan. Arrange apple slices to fill the bottom of
¼ cup brown sugar the pan. If using, sprinkle some dried cranberries on top now.

3 – 4 apples Mix together flour, baking powder and salt in a small bowl
and set aside. In a large bowl with a hand-held mixer, beat
¾ cup white sugar
the 8 tablespoons butter and white sugar until light and fluffy.
Optional: dried cranberries Add vanilla and eggs, one at a time continuing to beat.

1 teaspoon vanilla Using a wooden spoon or spatula (not the mixer anymore), in
three batches alternate the flour mixture and the milk being
2 eggs
sure not to overmix. Spread over fruit in pan (the batter is
1 ½ cup flour very thick, just do your best). Bake at 350F for about 45 to 50
minutes or until a tester in the cake portion comes out clean.
1 ½ teaspoon baking powder Cool 5 minutes in the pan. Run a knife around the edge of
the cake and then very carefully flip onto a plate scraping any
¼ teaspoon salt
leftover fruit or syrup from the pan.
½ cup milk
Makes 8 – 10 servings.

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