Maple-apple upside-down cake from Food & Wine Magazine, November 2010: The Thanksgiving Issue (page 212) 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

  • Barb_N on November 28, 2025

    This was a popular dessert on our Thanksgiving table. I made it for another event a week prior and learned some hard lessons. Have extra apples on hand, I needed 1-2 more, especially if you overlap the apple slice. This is probably obvious to an experienced baker, but put the narrower end of the apple slice toward the center. Do NOT use a springform pan. Mine leaked all over the floor of my oven- my fault totally. The cake was still good, but lacked the special maple glaze. Reduce the maple syrup for longer. Do not look away, it may foam up as it thickens. The cake without the glaze is plain. Other than vanilla extract, the maple is the only flavor. When made properly it is delicious. That said, I have made other upside down cakes I like better, both for ease of the recipe and more nuanced flavor.

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