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Upside-Down Cake with Maple Candied apples
Preparation time: 30 min
Cooking: 1 h 30
5 Cortland medium size, peeled
125 ml (1 / 2 cup) maple syrup
500 ml (2 cups) unbleached all-purpose flour
10 ml (2 tsp) baking powder
5 ml (1 tsp) ground cinnamon
2.5 ml (1 / 2 tsp) salt
180 ml (3 / 4 cup) unsalted butter, softened
375 ml (1 1 / 2 cup) brown sugar
180 ml (3 / 4 cup) apple juice
Place rack in center of oven. Preheat oven to 180 ° C (350 ° F). Butter a soufflé dish with a capacity of about 2 liters (8 cups).
Cut the flesh of an apple into cubes. Book for the cake batter. Slice an apple into thin slices with a mandolin. Keep only the slices with the center star. Place them in a rosette with a lap to thoroughly cover the bottom of the mold.
Using a mandoline, thinly slice the remaining apples on each side to the heart. Divide the apple slices in bottom of pan also on the rose, pressing to prevent the cake batter gets between the apples. Add maple syrup. Book.
In a bowl, combine flour, baking powder, cinnamon and salt. Book. In another bowl, cream butter with brown sugar with electric mixer. Add eggs, one at a time, beating until the mixture is smooth.
At low speed, add dry ingredients alternately with apple juice. Using a spatula, gently fold the apples into cubes reserved. Spoon batter into prepared pan.
Bake for about 1:30 or until a toothpick inserted in center comes out clean. Let cool about 15 minutes. Place a thin knife between cake and sides of pan. Turn out onto a plate. Serve warm or at room temperature and drizzle with maple yogurt (see note).
If peeled apples have to wait, keep them in lemon water to prevent darkening.
In a bowl, mix 500 ml (2 cups) plain yogurt 2% and 125 ml (1 / 2 cup) maple syrup.