Maple-apple upside-down buttermilk cake from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 242) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 30, 2021

    I made 1/2 recipe in an 8"x3" round pan, which worked fine except the apple slices were more crowded and not as pretty. Despite the warnings in the recipe, I managed to let the maple syrup boil over initially, so definitely watch it super closely. It never completely stopped foaming even on the lowest simmer, but did reduce (took the full 40 min) and got quite dark. The cake baked 60 min, which may have been a few minutes too long, but the cake was still moist. My family loved this cake.

  • stef on April 25, 2021

    A very moist cake. Not too sweet. Maple syrup reduction was ready in 20 minutes

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