Maple–Apple Upside-Down Buttermilk Cake Recipe | James Beard Foundation

Name: Maple–Apple Upside-Down Buttermilk Cake Recipe | James Beard Foundation
Ingredients: 1 1/2 cups maple syrup; 1 cup plus 2 tablespoons room temperature unsalted butter, divided; 4 Granny Smith or other firm, tart apples, halved, peeled, cored, and each half cut into 8 slices; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 2 room temperature large eggs; 2 room temperature egg yolks; 1/2 cup room temperature nonfat buttermilk; 1 tablespoon vanilla extract; 1 1/3 cups granulated sugar; Crème fraîche, unsweetened whipped cream, or vanilla ice cream for serving

archive.jamesbeard.org

"This is the best upside-down cake ever: the maple syrup infuses the apples and the cake and makes the whole thing taste like a stack of appley pancakes.

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Ingredients

1 1/2 cups maple syrup
1 cup plus 2 tablespoons room temperature unsalted butter, divided
4 Granny Smith or other firm, tart apples, halved, peeled, cored, and each half cut into 8 slices
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 room temperature large eggs
2 room temperature egg yolks
1/2 cup room temperature nonfat buttermilk
1 tablespoon vanilla extract
1 1/3 cups granulated sugar
Crème fraîche, unsweetened whipped cream, or vanilla ice cream for serving