Maple Apple Upside Down Skillet Cake
- 2 medium apples, peeled and sliced into ½-inch thick wedges
- ½ cup pure maple syrup
- 4 tablespoons butter
- ½ cup firmly packed light brown sugar
- ¼ teaspoon ground cinnamon
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup butter, melted and cooled
- 2 large eggs
- ¼ cup pure maple syrup
- ¾ cup packed brown sugar
- 1 apple, peeled and grated
- Preheat oven to 350 degrees F.
- Generously butter a 9 inch oven proof skillet or 9x2-inch round baking dish/cake pan.
- Slice two apples into wedges and arrange the wedges in the bottom of your pan.
- In a saucepan over medium-low, stir maple syrup, butter, brown sugar & cinnamon.
- Let simmer 4 minutes.
- Pour half this syrup over the apples. Save the rest for after the cake bakes.
- In a bowl, whisk together the flour, baking soda, cinnamon & salt.
- In a separate bowl, mix melted butter, eggs, maple syrup, brown sugar and the grated apple.
- Pour apple mixture into flour and stir well.
- Pour this over the apples and bake 40-45 minutes.
- Let cake cool 5 minutes.
- Run a knife around the edges of the cake and carefully invert the warm cake onto a large plate.
- Drizzle on the reserved syrup mixture, reheating if necessary.
Adapted from Homemade Decadence. Check out this book, it rocks!