Maple Upside Down Cake Recipes

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.

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.

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).

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.

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.

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.

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.

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.