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Home » Desserts, Farm to Kitchen

Maple Apple Upside-Down Cake

By Helen Brody (April 12, 2011)

According to the New Hampshire Maple Producers Association, the maple industry  produces close to  90,000 gallons of syrup per year. The sugaring season runs from mid-February to mid-April.

Maple Apple Upside-Down Cake

1 cup whole milk
1 egg
2 tablespoons butter, melted
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
4 apples, peeled, cored, and sliced 1/4 inch slices
1 tablespoon butter
6 tablespoons New Hampshire dark amber or amber maple syrup 
2 teaspoons lemon juice
Unsweetened  freshly whipped New Hampshire heavy cream  to serve on the side

Pre-heat oven to 350. Mix milk, egg, and melted butter in a small bowl and set aside. In a separate bowl, sift flour with baking powder, sugar, and salt. In a non- reactive ovenproof 10-inch skillet, cook apples in butter and 4 tablespoons of the syrup over medium heat until caramelized. Remove pan from the heat and add 2 more tablespoons of syrup with lemon juice and set aside. When ready to bake the cake (just before you put dinner or breakfast on the table): Reheat apples and stir milk mixture into the flour. Spoon the batter over the apples, distributing it evenly. Bake until a tester inserted in the center comes out clean, 12-15 minutes. Let set for a minute or two and invert pancake onto plate. Best served warm with unsweeetened whipped cream.
Yield: Six servings

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