Maple Apple Upside-Down Cake

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Maple syrup	1 cup
Apples, cored and sliced	3
All-purpose flour	2 cups
Baking powder	1 tsp
Baking soda	½ tsp
Brandy (optional)	¼ cup
Salt	1 tsp
Large eggs	3
Buttermilk	¾ cup
Pure vanilla extract	1 tbsp
Butter, softened	1 ½ stick or 170g
Caster sugar	1 ⅓ cups
Crème Fraiche	For serving

Step 01	Preheat oven to 180°C. Generously butter and flour a 10-inch round cake pan.
Step 02	In a large saucepan, bring maple syrup to a boil over high heat. Once it comes to a simmer, reduce it to low heat and let it cook until the syrup thickens
Step 03	Pour syrup into the cake pan. Arrange sliced apples in the pan in circles, slightly overlapped.
Step 04	Using a standing electric mixer, beat the butter and sugar at a medium speed in a bowl until fluffy for about 3-5 minutes. Add in eggs one at a time until fully incorporated, followed by buttermilk and vanilla.
Step 05	In as separate bowl, whisk flour, baking powder, baking soda and salt. Beat in the dry ingredients to the wet mixture in alternate batches for 3 times until batter is smooth. Be sure to scrape down the sides of the bowl from time to time.
Step 06	Dollop the batter over the apples and spread it evenly. Bake it for 1 hour, until it turns golden on top and a toothpick inserted in the centre comes out clean. Let it cool completely for half an hour.
Step 07	Place a plate on top of the cake and invert it onto the plate. Tap the pan lightly to release the cake.
Step 08	Cut into wedges and serve it with crème fraiche.

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Maple Apple Upside-Down Cake

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