Maple Apple Upside-Down Cake
Prep time
Cook time
Total time
Serves: 8-10
For the Apples:
  • 2 medium apples, sliced into ½-inch thick wedges
  • ½ cup pure maple syrup
  • 4 tablespoons unsalted butter
  • ½ cup firmly packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
For the Cake:
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, melted and cooled
  • 2 large eggs
  • ¼ cup pure maple syrup
  • ¾ cup packed brown sugar
  • 1 apple, grated
  1. Preheat your oven to 350 degrees F and generously butter a 9x2-inch round baking dish or cake pan. Slice two apples into wedges (you can peel them or not - I didn't) and arrange the wedges in the bottom of your prepared baking dish, overlapping if needed.
  2. In a medium saucepan over medium-low heat, combine the maple syrup, 4 tablespoons of unsalted butter, brown sugar, cinnamon and nutmeg. Heat until the butter melts and the mixture begins to simmer, about 4 minutes. Remove the pan from the heat. Pour half of the syrup over the apples in the baking dish. Reserve the remaining half for after the cake is baked.
  3. For the cake, in a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger and salt.
  4. In a separate bowl, combine the melted butter, eggs, maple syrup, brown sugar and grated apple. Add the apple mixture to the flour mixture and stir well. Dollop the batter onto the apples in the baking dish and gently smooth the top.
  5. Bake the cake until a wooden toothpick inserted into the center comes out clean, 45-50 minutes. Let the cake cool for 5 minutes, then run a knife around the edges of the cake to loosen it a bit before inverting it onto a plate. Drizzle the cake with the reserved, heated up syrup and let cool just slightly before slicing and serving.
Adapted From
Recipe by The Crepes of Wrath at