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<\/p>\n<\/p>\n
You’ll need:
\n1 cup pure maple syrup<\/p>\n3 Granny Smith apples (\u2014peeled, cored and cut into eighths)<\/p>\n
2 cups all-purpose flour<\/p>\n
1 teaspoon baking powder<\/p>\n
\u00bd teaspoon baking soda<\/p>\n
1 teaspoon salt<\/p>\n
3 large eggs<\/p>\n
\u00be cup buttermilk<\/p>\n
1 tablespoon pure vanilla extract<\/p>\n
1?\u00bd unsalted butter (softened)<\/p>\n
1?? cups sugar<\/p>\n
Cr\u00e8me fra\u00eeche for serving. (Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70\u00b0F) from 8 to 24 hours, or until very thick.)<\/p><\/blockquote>\n
You’ll Do:<\/strong>
\n1) Preheat the oven to 350\u00b0. 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.<\/p>\n2) 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; scrape down the side of the bowl.<\/p>\n
3) Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 hour, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.<\/p>\n
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, then cut into wedges and serve with cr\u00e8me fra\u00eeche.<\/p><\/blockquote>\n
Hat tip to Food and Wine<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"