Maple Apple and Walnut Cake
This upside down apple and walnut cake brings together the sweetness of maple syrup, tender apples, and toasty walnuts in every bite.
Equipment
- 1 Mixing bowl
- 1 electric mixer or stand mixer
- 1 frying pan
Ingredients
Apple and Walnut Layer
- ¼ cup butter
- ½ cup pure maple syrup
- ½ cup walnut halves
- 3 to 4 apples, peeled and sliced
Cake Layer
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ⅓ cup butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Spray 9 inch baking pan with non-stick spray and set aside.
For Apple and Walnut Layer
- In a frying pan sprayed with non-stick spray ¼ cup butter, add maple syrup and heat over medium low heat until golden and bubbling, being careful not to burn. Add sliced apples and walnut halves and stir until well coated. Transfer mixture to prepared baking pan.
For Cake Layer
- Whisk together flour, baking powder and salt, set aside.
- In bowl of electric mixer beat ¾ cup sugar and ⅓ cup butter until light and fluffy. Add eggs and vanilla, beat until well combined.
- Add flour mixture and milk alternately, mixing well after each addition. Continue beating for one minute. Pour batter over apples and walnuts, carefully spread to completely cover. Bake at 350℉ for 30-35 minutes until cake is golden and springs back when pressed.
- Remove from oven and allow to cool for a full 10 minutes. Place serving plate upside down over the baking pan and carefully turn upside down to release cake to the plate. Serve warm or allow to cool before serving.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 2 days.
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https://www.redcottagechronicles.com/recipe/apple-and-walnut-cake/