Best Maple Upside Down Cake Recipes

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MAPLE PEAR UPSIDE-DOWN CAKE



Maple Pear Upside-Down Cake image

Provided by Mark Bittman

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 to 4 pears, peeled, cored and thinly sliced
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.
  • With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.
  • Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.
  • Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 139 milligrams, Sugar 42 grams, TransFat 1 gram

MAPLE BACON UPSIDE DOWN CAKE



Maple Bacon Upside Down Cake image

Maple and bacon come together in this upside-down cake that's made using Betty Crocker™ Super Moist™ cake mix - a distinctive dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 15

Number Of Ingredients 12

6 slices maple-smoked bacon
3/4 cup butter
1 1/2 cups coarsely chopped pecans
2/3 cup packed dark brown sugar
1/2 cup real maple syrup
1 teaspoon vanilla
1 box Betty Crocker™ Super Moist™ white cake mix
1 container (8 oz) sour cream
1/2 cup milk
1/3 cup vegetable oil
3 eggs
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350°F. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 tablespoons drippings in skillet. Meanwhile, in 13x9-inch pan, melt butter in oven.
  • Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.
  • In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed; stir in almond extract. Pour batter over pecan mixture in pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.

Nutrition Facts : Calories 330, Carbohydrate 47 g, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg

UPSIDE-DOWN LEMON SPONGE CAKE WITH LEMON-MAPLE BUTTER



Upside-Down Lemon Sponge Cake With Lemon-Maple Butter image

Warm desserts are the quintessential Christmas treat. This one is made even more special with the charred lemon slices, which give it just the right amount of sharpness to cut through all the sweetness. Be sure to take the butter for the cake out of the refrigerator well in advance, as it needs to be fully softened at room temperature before you make the batter. This cake also reheats quite well; just give it a quick steam to warm through or pop individual portions into the microwave in a sealed, heat-proof bowl.

Provided by Yotam Ottolenghi

Categories     snack, cakes, custards and puddings, dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 14

3 medium lemons
1/2 cup plus 3 tablespoons/165 milliliters maple syrup
1 vanilla bean (pod)
1 3/4 cups/225 grams all-purpose (plain) flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), cut into small cubes and at room temperature
3 large eggs plus 1 large egg yolk
1 packed cup/220 grams soft light brown sugar
1/4 cup/60 milliliters whole milk
1 cup/240 grams crème fraîche, for serving
3 tablespoons/45 milliliters lemon juice (from 1 to 2 lemons)
1/2 cup/120 milliliters maple syrup
7 tablespoons/100 grams unsalted butter, cut into small cubes and refrigerated

Steps:

  • Heat the oven to 325 degrees Fahrenheit/160 degrees Celsius.
  • Trim the 3 lemons, slicing and discarding the tips, then cut each lemon into very thin (1/10-inch/1/4-centimeter-thick) rounds to get 24 slices; discard the seeds (pips). Place a large nonstick skillet over high heat. Working in about three batches, add lemon slices in a single layer and cook until nicely charred on both sides, 1 to 2 minutes per side. Repeat with the remaining slices and set aside.
  • Line a baking dish about 8-by-12 inches/20-by-30 centimeters in size with a piece of parchment paper large enough to cover the base and sides, and enough overhang to later fold over the batter. Pour 1/2 cup/120 milliliters maple syrup into the prepared dish. Halve the vanilla bean (pod) lengthwise, scrape the seeds into a small bowl, then add the scraped-out halves to the prepared dish. Top with the charred lemon slices, spreading out so they cover the entire base while overlapping slightly in spots.
  • Sift the flour, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment, and mix on medium speed to combine. Add the room-temperature butter, eggs and egg yolk, brown sugar, milk, reserved vanilla seeds and the remaining 3 tablespoons maple syrup, and mix on medium-low speed for 2 minutes until combined. The mixture will look like it's split a little with some smaller cubes of butter, but that's O.K.
  • Spoon the mixture into a piping bag or resealable plastic bag, snipping the base, and pipe the mixture directly on top of the lemons in the baking dish in an even layer (this ensures the lemons don't move around too much). Using the back of a spoon, smooth over the mixture to create an even layer. Fold over the excess parchment paper to cover, then wrap the dish tightly in foil.
  • Place the baking dish into a larger roasting pan (tin) that is roughly 10-by-14 inches/24-by-36 centimeters. Carefully add about 1 inch/3 centimeters boiling water to the pan, transfer to the oven and bake until a toothpick inserted into the center comes out clean, about 60 minutes. Lift the baking dish from the water, remove the foil, and unwrap the parchment paper. Set aside for 5 minutes before carefully inverting the whole thing onto a platter, carefully removing the parchment paper to expose the lemons.
  • During the last 10 minutes of baking, prepare the lemon-maple butter: Add the lemon juice and maple syrup to a small saucepan and bring to a simmer over medium-high heat. Cook for about 2 minutes, then turn the heat down to low. Once the mixture is no longer simmering, gradually whisk in the chilled butter a little at a time until you have an emulsified sauce.
  • Drizzle half the lemon-maple butter all over the warm sponge cake and serve warm, with the remaining lemon-maple butter and crème fraîche alongside.

MAPLE PEAR UPSIDE-DOWN CAKE



Maple Pear Upside-Down Cake image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 11

11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 to 4 pears, peeled, cored and thinly sliced
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Heat the oven to 350 degrees F. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When the mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top. With a handheld or standing mixer, beat the remaining 8 tablespoons butter and the granulated sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture in 3 batches, alternating with milk; do not overmix. Carefully spread the batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

CRANBERRY-MAPLE UPSIDE-DOWN CAKE



Cranberry-Maple Upside-Down Cake image

Once the upside-down cake is turned out of its pan, the cranberries coated in maple syrup make a dramatic topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

12 tablespoons unsalted butter, room temperature, plus more for pan
2 3/4 cups fresh or defrosted frozen cranberries
9 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
3/4 cup all-purpose flour, plus more for pan
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons yellow cornmeal, preferably coarse
1/4 cup almond paste
3/4 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/2 cup milk

Steps:

  • Butter and flour an 8-inch round cake pan; set aside. In a large skillet, heat 6 tablespoons butter over medium heat until it sizzles. Add cranberries, and cook until shiny, 2 to 3 minutes. Add maple syrup and cinnamon. Cook, stirring frequently, until cranberries soften but still hold their shape, about 5 minutes.
  • Remove cranberries with a slotted spoon, and transfer to a baking sheet to cool slightly. Set skillet with syrup aside. Arrange cranberries in the prepared pan.
  • Return skillet with syrup to medium heat, and cook until syrup boils, 3 to 4 minutes; do not overcook. Immediately pour syrup over cranberries, and let cool, about 10 minutes.
  • Place rack in center of oven, and heat to 350 degrees. Sift together flour, baking powder, and salt. Mix in cornmeal with a fork. Set aside.
  • Place remaining 6 tablespoons butter in an electric mixer fitted with the paddle attachment. Crumble in almond paste and, using the paddle, beat on medium speed until well combined, about 30 seconds. Gradually add 3/4 cup sugar, and beat until creamy. Add egg yolks, and beat until well combined. Beat in vanilla and almond extracts. Add flour mixture alternately with milk in two batches. Set aside.
  • In a clean bowl, use the whisk attachment to beat egg whites until foamy. Slowly add remaining 2 tablespoons sugar; beat until soft peaks form. Whisk a third of the whites into batter, then fold in remaining whites.
  • Spread batter over cranberries, and bake for 45 minutes, or until a toothpick inserted in center comes out clean. Let cool in pan 2 hours before inverting onto a serving plate.

MAPLE-PEAR UPSIDE DOWN CAKE



Maple-Pear Upside Down Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 15

1 stick plus 2 tablespoons unsalted butter, at room temperature, plus more for the pan
3 firm-ripe Bosc pears (about 1 1/2 pounds), peeled and sliced into 8 wedges each
1 tablespoon plus 1 teaspoon fresh lemon juice
1 1/4 cups granulated sugar
2 tablespoons water
2 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup whole milk
1/4 cup sour cream
1 teaspoon maple extract
1/2 cup maple sugar
2 large eggs, at room temperature

Steps:

  • Preheat the oven to 350˚. Butter the bottom and side of a 9-inch round cake pan. Toss the pear wedges with 1 tablespoon lemon juice in a large bowl; set aside. Bring 3/4 cup granulated sugar, the water and remaining 1 teaspoon lemon juice to a simmer in a medium skillet over medium heat, stirring occasionally. Simmer, without stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 2 tablespoons butter. Pour the caramel into the prepared pan, tilting to coat the bottom. Let cool, then top with the pears in a circular pattern.
  • Whisk the flour, baking powder, baking soda, salt and cardamom in a medium bowl. Combine the milk, sour cream and maple extract in a large liquid measuring cup and stir until smooth. Beat the remaining 1 stick butter, 1/2 cup granulated sugar and the maple sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl occasionally, until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time.
  • Reduce the mixer speed to medium and beat until thickened, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk mixture in two batches. The batter may look slightly curdled; keep beating and it will smooth out.
  • Pour the batter into the pan over the pears and smooth the top. Bake until the top of the cake is a deep golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer to a rack and let cool 20 minutes in the pan. Run a thin knife around the edge of the cake to loosen, then invert onto a serving plate and let cool completely.

PEAR & MAPLE UPSIDE-DOWN CAKE



Pear & Maple Upside-Down Cake image

Sweet, Light and Lovely

Provided by superspatula

Time 45m

Yield Serves 6

Number Of Ingredients 8

25g butter
100g low fat spread
4tbsp maple syrup
2 medium pears
100g light brown soft sugar
2 medium eggs
100g self-raising flour
2tsp mixed spice

Steps:

  • Preheat the oven to 180C/160C fan/gas mark 6
  • Squidge the butter into the bottom of an 18cm-20cm round cake tin and add the maple syrup
  • Core and thinly slice the pears and arrange them in the bottom of the cake tin
  • Lightly cream the low fat spread and sugar until light and smooth and add the eggs one at a time, mixing after each adddition.
  • Add the flour and mixed spice until the mixture is smooth.
  • Spoon evenly into the tin and bake in the oven for 30-35mins until the sponge springs back when lightly pressed
  • Leave to cool in the tin for at least 15 minutes. After cooling, run a spatula round the edge of the tin and turn the cake out onto a plate.
  • Slice into 6 portions and serve with cream or ice cream.

MAPLE-PEAR UPSIDE-DOWN CAKE



Maple-pear Upside-down Cake image

Make and share this Maple-pear Upside-down Cake recipe from Food.com.

Provided by KelBel

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup maple syrup
3 peeled bartlett pears or 3 Anjou pears, each cored and cut into 8 wedges
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1/2 cup low-fat buttermilk

Steps:

  • Preheat oven to 350°.
  • Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes.
  • Remove from heat; arrange pears in pan in a spokelike fashion.
  • Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.
  • Lightly spoon flour into a dry measuring cup; level with a knife.
  • Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk.
  • Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes).
  • Add eggs, 1 at a time, beating well after each addition.
  • Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.
  • Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.
  • Run a knife around outside edge.
  • Cool in pan 5 minutes.
  • Place a plate upside down on top of cake; invert onto plate.
  • Serve warm.

Nutrition Facts : Calories 286.7, Fat 9.3, SaturatedFat 5.4, Cholesterol 73.8, Sodium 236.2, Carbohydrate 48.3, Fiber 2.4, Sugar 31.7, Protein 4

STICKY TOFFEE PUDDING - MAPLE UPSIDE DOWN CAKE



STICKY TOFFEE PUDDING - MAPLE UPSIDE DOWN CAKE image

Categories     Cake     Nut     Dessert     Bake     Winter

Number Of Ingredients 23

FOR MAPLE TOFFEE SAUCE
1/2 cup (1 stick) unsalted butter
1/2 cup light-brown sugar
1/4 cup maple syrup, 100 % natural
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup heavy cream
Unsweetened whipped cream, for serving
PUDDING:
5 ounces pitted dried dates
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg, freshly ground
Pinch of cloves
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cups light-brown sugar
2 large eggs
3 tablespoons molasses
3 tablespoons maple syrup, 100% natural
1 teaspoon pure vanilla extract
1 1/4 cups pecans, toasted and coarsely chopped

Steps:

  • MAPLE TOFFEE SAUCE: 1. Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. 2. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use. PUDDING: 1. Grease one 8-inch by 3-inch cake pan with nonstick cooking spray; set aside. 2. Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. 3. Transfer cooled dates to a food processor; pulse until very coarsely chopped. Set aside. 4. In a seperate bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, cloves. 5. Using an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. 6. Add eggs to butter & suguar, and beat until combined. 7. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. 8. With the mixer on low speed, add the flour mixture. Mix until just combined. 9. Pour 1/2 cup maple toffee sauce into the bottom prepared cake pan; sprinkle with pecans. 10. Pour batter into cake pan, smooth top, and transfer to middle rack of oven. Bake until deep golden and a cake tester inserted into the center of each comes out clean, about 55 minutes. 11. Remove pudding from oven and let cool for 10 minutes before inverting onto serving platter 12. Immediately pour additional sauce over cake; let cool slightly. Serve warm with whipped cream dusted with nutmeg.

MAPLE SYRUP UPSIDE-DOWN CAKE



Maple Syrup Upside-Down Cake image

This cake combines the traditional tastes and textures of an upside-down cake with the wonderful flavor of maple. I found this great recipe on-line when I was searching for recipes using pure maple suryp. Enjoy.

Provided by CarolAT

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup maple syrup
1 tablespoon butter, softened
3 tablespoons sugar
1 egg
1 cup flour
2 teaspoons baking powder
1 pinch salt
1/4 teaspoon cinnamon (nutmeg can be substituted)
1/2 cup milk
1/4 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Measure butter, sugar, and egg into a bowl, and beat with a wooden spoon or electric mixer until creamy.
  • Mix flour, baking powder, salt, and cinnamon (or nutmeg) together. Add the dry ingredients and the milk, a little at a time and alternating between the two, to the creamed butter mixture. Stir until well blended.
  • Measure syrup into a small saucepan. Heat the syrup until it boils, and pour into a generously buttered 8-inch square baking pan. If using chopped walnuts, add them to the hot syrup.
  • Scoop up the dough in four large balls and drop them into the hot maple syrup. Using two forks, stretch dough balls to the edges until the dough forms one large mass. Bake at 350 degrees for 30 minutes.
  • Serve warm with ice cream or whipped topping if desired.

Nutrition Facts : Calories 106.3, Fat 1.4, SaturatedFat 0.8, Cholesterol 16.2, Sodium 70.3, Carbohydrate 22.4, Fiber 0.2, Sugar 14.4, Protein 1.5

MAPLE SWEET POTATO UPSIDE-DOWN CAKE



Maple Sweet Potato Upside-Down Cake image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 10 to 12 servings

Number Of Ingredients 24

Cooking spray
1 cup sour cream
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup fresh orange juice
1/2 cup dried cranberries
1/2 cup pure maple syrup
1/2 cup chopped pecans
1 medium sweet potato (about 3/4 pound), peeled, divided
3 large eggs, room temperature
1/3 cup whole milk, room temperature
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons orange extract
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 12 pieces
Fresh mint sprigs, for garnish, optional

Steps:

  • Put an oven rack on the lower-middle position of the oven and preheat to 350 degrees F. Spray the sides of a 9-inch round nonstick cake pan with cooking spray.
  • For the Spiced Sour Cream: In a medium bowl, mix together the sour cream, sugar, vanilla, cinnamon and ginger. Cover and refrigerate until serving.
  • For the Cake: Put the orange juice and cranberries into a small bowl and let soak for 20 to 30 minutes.
  • Pour the maple syrup evenly into the prepared pan. Sprinkle evenly with 1/4 of the cranberry mixture and 1/4 of the pecans. Shred enough of the sweet potato to make 1 cup and set aside. Slice the remaining sweet potato into 1/8-inch thick slices and lay the slices in a decorative pattern on top of syrup mixture. Sprinkle evenly with the remaining cranberry mixture and pecans. Set aside.
  • In a medium bowl, whisk together the eggs, milk, and vanilla and orange extracts until evenly combined. Set aside.
  • In the bowl of a standing mixer, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Using the paddle attachment, blend the mixture on the lowest speed for 1 to 2 minutes. With the mixer still on the lowest speed, add the butter, 1 piece at a time, until the butter and flour are blended into pea-sized pieces, about 3 to 4 minutes.
  • Add 1/2 cup of the egg mixture to the flour and mix on the lowest speed until blended about 15 to 20 seconds. Increase speed by 1 setting and beat for about 30 seconds. With the mixer still running, add the remaining egg mixture in a slow, steady stream and beat for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat again for 15 to 20 seconds until thoroughly blended. Remove the paddle, scraping down the bowl, as necessary. Gently stir in the reserved shredded sweet potato.
  • Pour the batter over the mixture in the pan and smooth lightly with a rubber spatula. Bake for 25 minutes then lower the oven temperature to 325 degrees F. Bake until a toothpick or wooden skewer inserted in the center comes out clean. Remove from oven to a wire rack for 15 to 20 minutes. Invert onto a serving plate and serve warm or at room temperature. Garnish with dollops of spiced sour cream and mint sprigs, if desired.

MAPLE UPSIDE-DOWN CAKE



Maple Upside-Down Cake image

This is for the World Tour 2005 RecipeZaar event. I've posted it in the Canadian section. I haven't made the cake yet, but hope to soon. The recipe is in the Time Life Good Cook "Cakes" Cookbook.

Provided by PanNan

Categories     Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup maple syrup (pure)
2 tablespoons butter, softened
3 tablespoons sugar
1 egg, beaten
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
6 pecans, halved (12 pieces total)
1 cup heavy cream, whipped

Steps:

  • Heat syrup until boiling, and pour it into a rectangular oven proof dish that is about 2 inches deep, with dimensions of about 6" X 10".
  • Cream butter and sugar til fluffy. Beat in egg.
  • Sift flour, baking powder and salt, and add to butter mixture, alternating with additions of the milk.
  • Pour batter into the hot syrup.
  • Bake at 375 F for 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
  • Cool cake 10 minutes, and heat a platter. Run a knife around the edges to loosen it. Flip the cake onto the heated platter. Dot the top with the pecan halves and cut into portions. Serve warm with whipped cream.

Nutrition Facts : Calories 274, Fat 13.5, SaturatedFat 7.5, Cholesterol 61.6, Sodium 172.3, Carbohydrate 36.6, Fiber 0.5, Sugar 23.1, Protein 3

MAPLE PEAR UPSIDE-DOWN CAKE



MAPLE PEAR UPSIDE-DOWN CAKE image

Categories     Cake     Dessert

Yield 8 servings

Number Of Ingredients 11

11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 pears, peeled, cored and thinly sliced (try to find soft pears)
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • 1. Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch cake pan and arrange pear slices in an overlapping circle on top. (My note - slice pears very thinly and cram as many together as you can.) 2. With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt. 3. Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes. (My note - be sure to cook long enough for cake to pull away from sides of pan.) 4. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE



Upside-down banana cake with maple-caramel sauce image

Hot toffee sauce makes sticky, warm banana cake even more of a treat

Provided by Sarah Cook

Categories     Dessert

Time 1h55m

Number Of Ingredients 15

100g softened butter , plus extra for greasing
8 tbsp maple syrup
3 small ripe bananas and 1 very overripe banana
200g dark brown soft sugar
4 large eggs
2 tsp vanilla paste or extract
200g self-raising flour
100g pecan , broken into pieces
1 tsp bicarbonate of soda
1 tsp ground cinnamon
200g pot full-fat Greek yogurt , plus extra, or vanilla ice cream, to serve
100g whole pecan
100g salted butter , diced
100ml double cream
100ml maple syrup

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
  • Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
  • Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
  • When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

Nutrition Facts : Calories 802 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 56 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium

UPSIDE-DOWN LEMON SPONGE CAKE WITH LEMON-MAPLE BUTTER RECIPE



Upside-Down Lemon Sponge Cake With Lemon-Maple Butter Recipe image

Warm desserts are the quintessential Christmas treat This one is made even more special with the charred lemon slices, which give it just the right amount of sharpness to cut through all the sweetness Be sure to take the butter for the cake out of the refrigerator well in advance, as it needs to be fully softened at room temperature before you make the batter

Provided by @MakeItYours

Number Of Ingredients 14

3 medium lemons
½ cup plus 3 tablespoons/165 milliliters maple syrup
1 vanilla bean (pod)
1 ¾ cups/225 grams all-purpose (plain) flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), cut into small cubes and at room temperature
3 large eggs plus 1 large egg yolk
1 packed cup/220 grams soft light brown sugar
¼ cup/60 milliliters whole milk
1 cup/240 grams crème fraîche, for serving
3 tablespoons/45 milliliters lemon juice (from 1 to 2 lemons)
½ cup/120 milliliters maple syrup
7 tablespoons/100 grams unsalted butter, cut into small cubes and refrigerated

Steps:

  • Heat the oven to 325 degrees Fahrenheit/160 degrees Celsius. Trim the 3 lemons, slicing and discarding the tips, then cut each lemon into very thin (1/10-inch/1/4-centimeter-thick) rounds to get 24 slices; discard the seeds (pips). Place a large nonstick skillet over high heat. Working in about three batches, add lemon slices in a single layer and cook until nicely charred on both sides, 1 to 2 minutes per side. Repeat with the remaining slices and set aside. Line a baking dish about 8-by-12 inches/20-by-30 centimeters in size with a piece of parchment paper large enough to cover the base and sides, and enough overhang to later fold over the batter. Pour 1/2 cup/120 milliliters maple syrup into the prepared dish. Halve the vanilla bean (pod) lengthwise, scrape the seeds into a small bowl, then add the scraped-out halves to the prepared dish. Top with the charred lemon slices, spreading out so they cover the entire base while overlapping slightly in spots. Sift the flour, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment, and mix on medium speed to combine. Add the room-temperature butter, eggs and egg yolk, brown sugar, milk, reserved vanilla seeds and the remaining 3 tablespoons maple syrup, and mix on medium-low speed for 2 minutes until combined. The mixture will look like it's split a little with some smaller cubes of butter, but that's O.K. Spoon the mixture into a piping bag or resealable plastic bag, snipping the base, and pipe the mixture directly on top of the lemons in the baking dish in an even layer (this ensures the lemons don't move around too much). Using the back of a spoon, smooth over the mixture to create an even layer. Fold over the excess parchment paper to cover, then wrap the dish tightly in foil. Place the baking dish into a larger roasting pan (tin) that is roughly 10-by-14 inches/24-by-36 centimeters. Carefully add about 1 inch/3 centimeters boiling water to the pan, transfer to the oven and bake until a toothpick inserted into the center comes out clean, about 60 minutes. Lift the baking dish from the water, remove the foil, and unwrap the parchment paper. Set aside for 5 minutes before carefully inverting the whole thing onto a platter, carefully removing the parchment paper to expose the lemons. During the last 10 minutes of baking, prepare the lemon-maple butter: Add the lemon juice and maple syrup to a small saucepan and bring to a simmer over medium-high heat. Cook for about 2 minutes, then turn the heat down to low. Once the mixture is no longer simmering, gradually whisk in the chilled butter a little at a time until you have an emulsified sauce. Drizzle half the lemon-maple butter all over the warm sponge cake and serve warm, with the remaining lemon-maple butter and crème fraîche alongside.

MAPLE-PEAR UPSIDE DOWN CAKE



Maple-Pear Upside Down Cake image

Number Of Ingredients 0

Steps:

  • Preheat the oven to 350?. Butter the bottom and side of a 9-inch round cake pan. Toss the pear wedges with 1 tablespoon lemon juice in a large bowl; set aside. Bring 3/4 cup granulated sugar, the water and remaining 1 teaspoon lemon juice to a simmer in a medium skillet over medium heat, stirring occasionally. Simmer, without stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 2 tablespoons butter. Pour the caramel into the prepared pan, tilting to coat the bottom. Let cool, then top with the pears in a circular pattern.Whisk the flour, baking powder, baking soda, salt and cardamom in a medium bowl. Combine the milk, sour cream and maple extract in a large liquid measuring cup and stir until smooth. Beat the remaining 1 stick butter, 1/2 cup granulated sugar and the maple sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl occasionally, until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time.Reduce the mixer speed to medium and beat until thickened, about 1 minute. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk mixture in two batches. The batter may look slightly curdled; keep beating and it will smooth out.Pour the batter into the pan over the pears and smooth the top. Bake until the top of the cake is a deep golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Transfer to a rack and let cool 20 minutes in the pan. Run a thin knife around the edge of the cake to loosen, then invert onto a serving plate and let cool completely.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 447

MAPLE-APPLE UPSIDE-DOWN CAKE



MAPLE-APPLE UPSIDE-DOWN CAKE image

Categories     Dessert

Yield 12 Servings

Number Of Ingredients 12

1 cup pure maple syrup
3 Granny Smith apples-peeled, cored and cut into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 large eggs
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar
Crème fraîche, for serving

Steps:

  • Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl. Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.

MAPLE BACON UPSIDE DOWN CAKE



Maple Bacon Upside Down Cake image

How to make Maple Bacon Upside Down Cake

Provided by @MakeItYours

Number Of Ingredients 12

6 slices maple-smoked bacon
3/4 cup butter
1 1/2 cups coarsely chopped pecans
2/3 cup packed dark brown sugar
1/2 cup real maple syrup
1 teaspoon vanilla
1 box Betty Crocker™ Super Moist™ white cake mix
1 container (8 oz) sour cream
1/2 cup milk
1/3 cup vegetable oil
3 eggs
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350°F. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 tablespoons drippings in skillet. Meanwhile, in 13x9-inch pan, melt butter in oven.
  • Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.
  • In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed; stir in almond extract. Pour batter over pecan mixture in pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.

MAPLE UPSIDE-DOWN CAKE



MAPLE UPSIDE-DOWN CAKE image

This is not your mother's upside-down cake! With entirely different ingredients, this cake is to die for! Served with its own special whipped cream! Recipe & Photo: BH&G.com

Provided by Ellen Bales

Categories     Cakes

Time 1h10m

Number Of Ingredients 12

2 eggs
8 Tbsp (1 stick) butter
1 1/2 c all purpose flour
2 tsp baking powder
1 tsp salt
3/4 c pure maple syrup
1/4 c finely chopped candied ginger
2 small apples, cored and cut into 1/2-inch thick rings
1 c maple sugar
1/2 c milk
1 recipe maple whipped cream - or - 1 cup creme fraiche
pure maple syrup optional

Steps:

  • 1. Separate eggs. Allow yolks, whites, and 4 Tbsp. of the butter to stand at room temperature for 30 minutes. In a bowl sift together flour, baking powder, and salt. Set aside.
  • 2. In a 9- or 10-inch cast iron or other oven-going skillet melt the remaining 4 Tbsp. butter. Add the 3/4 cup maple syrup; simmer over medium heat for 5 minutes. Remove from heat. Stir in ginger. Arrange apple rings in the skillet.
  • 3. In a large bowl combine 1/2 cup of the maple sugar, the egg yolks, and the 4 Tbsp. softened butter. Beat with an electric mixer on low to medium until light and fluffy. Alternately add flour mixture and milk, beating after each addition.
  • 4. Wash beaters. In another medium bowl beat egg whites with an electric mixer on medium to high until stiff peaks form (tips stand straight); beat in the remaining 1/2 cup maple sugar. Stir about one-third of the egg white mixture into the batter. Fold in the remaining egg white mixture. Spread batter evenly over apples.
  • 5. Bake in a preheated 350-degree oven for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in skillet on a wire rack for 10 minutes. Invert onto serving plate. Serve warm with Maple Whipped Cream. If desired, drizzle with additional maple syrup.
  • 6. Maple Whipped Cream: In a chilled medium mixing bowl combine 2 cups whipping cream and 1/4 cup pure maple syrup. Beat with an electric mixer on medium to high until soft peaks form (tips curl).

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