Friday, April 8, 2011

Maple Apple and Cherry Upside Down Cake

We 're really quite spoiled in Quebec with over 13,500 maple producers who give us high quality syrup with no colouring or additives. That translates to 85% of the world's maple syrup production or 93% of  Canada's total production. No wonder it is such an integral part of the province's culture. Amazing, when you think that the sugaring season is so short, between 6-8 weeks, ending at the end of April. Also, did you know that it takes 40 gallons of maple sap to produce 1 gallon of maple syrup?  Now you know why I like to refer it to liquid gold

So while the maple sugar harvest is still in full swing, I would like to share this easy to put together upside down cake recipe in celebration of this fine ingredient which epitomizes the arrival of spring in our region.  I  paired the apples with dried cherries and roasted pecans, ingredients that I think marry so well with the rich flavours of the star ingredient. If maple syrup is not available in your area, simply substitute 1/4 cup of brown sugar for the cake batter and 3/4 cup for the luscious topping. 


1/4 cup butter

1/2 cup maple syrup
3-4 apples peeled and sliced (1/4" thick)
1/2 cup dried cherries
1/2 cup roasted pecans whole or large pieces

Add the maple syrup and butter to a 9"cake pan. Heat in a 350ºF oven until the butter is melted and bubbly. Remove from the oven. Add the apples, dried cherries and pecans and toss to cover with the butter/maple syrup mixture. Spread the fruit evenly on the bottom of the pan and set aside.


1/4 cup soft butter
1/4 cup brown sugar
1/2 cup maple syrup
1 egg well beaten
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk + 1 teaspoon cider vinegar 

With a wooden spoon beat the brown sugar gradually into the butter until light. Blend in the beaten egg and maple syrup. In a separate bowl, whisk the flour, baking powder, baking soda and salt together to blend. Stir the dry ingredients into the egg butter mixture alternately with the sour milk ( 3additions of dry ingredients and 2 additions of milk) ending with the flour. Pour into the 9"inch cake pan which has been prepared with the fruit, nut and maple syrup. Spread the batter  over the fruit mixture. Bake for in a pre-heated 350º F oven for 45 minutes. Remove from the oven and allow to cool for 5-10 minutes. Invert a serving plate onto the cake pan and turn over.  Gently lift off the pan. Serve warm; plain or with a touch of whipping cream.


  1. Great recipe Anna! I love it!Thanks for sharing....Have a lovely weekend....

  2. My My ..that looks soo moist n yumm.Wud love to try it..Bookmarked!!

  3. Love apple and maple (we're spoiled in MN also) - the cherries really add some more light, tender sweetness. Plus it's just darn good.

  4. quelle recette merveilleuse !! je salive devant mon écran !!

  5. Holy cow that looks fabulous! I adore maple, you are so very lucky to have such a bounty of this liquid gold to bake with. Love it Anna!

  6. Gorgeous cake, Anna. Love the apples and the maple syrup combination. Actually the entire recipe is so droolworthy:DDD

  7. OMG that looks heavenly! All that syrup and topping just glistening and carmelized on the cake is making me drool.

  8. this is heaven Anna, pure heaven. i'm aware of canada's maple syrup production but was stunned by the 40:1 gallon ration. thnx for tht wonderful trivia. tru, it's liquid gold then and the recipe is so rich and the yield so luscious and moist. flagging this!

  9. Anna this is so delectable...what a treat to have access to fresh maple. Gorgeous!