Reversed apple cake with maple sauce


Reversed apple cake with maple sauce

6 - 8 Portions


30 min


50 min

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  • 500 ml (2 cups) apples, peeled, cored and cut in wedges
  • 125 ml (1/2 cup) soften unsalted butter
  • 125 ml (1/2 cup) maple sugar
  • 2 eggs
  • 625 ml (2 1/2 cups) flour
  • 5 ml (1 tablespoon) baking powder
  • 7 ml (1 1/2 teaspoons) baking soda
  • 375 ml (1 1/2 cups) milk
  • 5 ml (1 teaspoon) vanilla


  • 60 ml (1/4 cup) melted unsalted butter
  • 170 ml (2/3 cup) maple sugar
  • 125 ml (1/2 cup) 35% cream


  1. Preheat oven to 180 °C (350 °F);
  2. Place the apple slices at the bottom of a ungreased 23 cm (9 inch) round or square pan;
  3. In a large bowl, whip125 ml (1/2 cup) butter with 125 ml (1/2 cup) maple sugar;
  4. Stir in the eggs one by one beating well after each addition;
  5. In a medium bowl, sift flour, baking powder and baking soda together;
  6. In a small bowl (or a measuring cup) mix the milk with vanilla;
  7. Mix in one third of the flour to the egg mixture, and then add half the milk. Add another 1/3 flour then the rest of the milk and finish with the remaining flour, mixing well between each addition;
  8. Spread the dough over the apples and bake for 35 to 40 minutes;
  9. Meanwhile, prepare the sauce, mixing 60 ml (1/4 cup) butter, 160 ml (2/3 cup) maple sugar and the cream in a small saucepan. Heat to dissolve the sugar and simmer for about 10 minutes until sauce is smooth. Remove from heat and keep warm;
  10. Remove the cake from the oven and cool down in the mold for 10 to 15 minutes, and then turn over on a service dish. Serve covered with the sauce.

Additional Information

Rest time: 15 minutes

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