This morning, my five year old excitedly declared that we are having two seasons at once. I knew exactly what he meant. It’s officially fall, but it sure feels like winter when we look across the street and see a Christmas tree shimmering in the window and a lawn full of snow.
I’ll admit it was the maple brown butter that sold me – I yearned for it. Reading further into the recipe, I learned that the apple cake was an upside-down cake – bonus, because I knew it would have that gooey delish topping that all upside-down cakes have. Although I very seldom bake recipes without significant alteration, I decided to give this one a go almost as written. I had to know if it was as wonderful as it sounded. I made just a single change to use all white flour instead of the half whole-wheat flour that the recipe called for. I would have loved the whole wheat flour, but I didn’t have any in the house and it was snowing after all. I didn’t want to get out of my pajamas.
This maple brown butter upside-down apple cake may be the most moist apple cake that I have ever had! I’d almost describe it as wet – loaded with apple flavor and maple, cinnamon, and nutmeg. It’s not a showstopper beauty of a dessert, but it’s one that could quickly become a family favorite, definitely served warm on a crisp day.
The apple cake recipe is wonderful as written, but of course the first thing that I started thinking about after tasting the cake is how I would make it my own. I’d throw a little ginger into the batter and perhaps some lemon zest. I love how those flavors brighten the taste of apples. I might also swap some of the brown sugar in the cake batter for maple syrup to bring out the maple flavor even more.
I’d love to hear what you think when you bake it according to the recipe, with my variations above, or with your own.
Maple Brown Butter Upside-Down Apple Cake Recipe