Holy Toledo, Batman! (My mother had to explain this to me. Robin use to say this to Batman…through a text she called me Batman and I couldn’t figure out why she called me Batman? Duh!)
So check this out, this cake can feed an army! It is a HUGE cake but one of my absolute favorite to look at by far. It is gooey caramelized apples on top of a maple flavor cake so the flavor combination works together versus separate. Confession: I totally whipped this up without full ingredients so this cake accidently happened.
Again, it is so beautiful and may look and a mouthful of fall. It may look funny while mixing ingredients, trust the process!
Upside Down Apple Maple Bundt Cake
Ingredients
- 3 medium apples (any choice)
- 6 tablespoons unsalted butter + 1 stick unsalted butter, softened
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Dash all-spice
- 2 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar + 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 eggs, room temperature
- 3/4 cup olive oil
- 1/4 cup sour cream
- 1 1/2 tablespoons maple extract
- 1/4 teaspoon vanilla extract
Directions
For the apples:
- Peel and dice apples into small chunks. Place in bowl.
- In a medium sauce pan over medium heat, melt 6 tablespoons butter and 3/4 cup granulated sugar.
- Stirring with a wooden spoon occasionally, watch mixture start to turn a light brown and barely thicken. About 3-4 minutes.
- Add cinnamon and nutmeg, and apples. Fold to coat the apples then turn down to a rapid simmer.
- Stirring occasionally, cover for 5 minutes or until apples are a firm fork tender. (You don’t want them mush but tender)
- Remove from heat. Turn off heat. Set aside.
For the cake:
- Pre-heat oven to 350 degrees F.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
- Beat remaining 1 stick of softened butter, 1/4 cup granulated sugar, brown sugar until combined.
- Add in eggs one at a time.
- Add syrup, oil, sour cream and vanilla.
- In batches, add your dry mixture until everything is combined.
To assemble:
- Thoroughly grease bundt pan with spray or butter.
- Pour apples with juice into the bottom of bundt pan.
- Gently scoop cake batter onto the apples evenly. It is okay if some of the juices are showing.
- Bake 35-40 minutes, then lightly place foil over the top. If the top too brown and the cake isn’t quite baked all the way through, just place a flat sheet over the top.
- Take a tooth pick test. If gooey, add another 3-5 minutes. If a crumbs appears, remove and cool.
- Let cool 20 minutes.*
- Invert on cake stand and bask in the glory!
- Let cool completely and drizzle caramel sauce for an added depth of flavor!
*Initially I let the cake cool for 15 minutes, flipped it and some of the apples were falling off because it was too hot. If it is very hot to the touch let cool even longer. This is why I say generously spray your bundt pan. If this happens to you, get a sheet pan and start waving it above the cake to cool it off. Yes, I have looked like a fool myself cooling my cakes this way. HA!
Stacie, you are reenergizing me to get back in the kitchen. I just had to make this cake and it is was soooo easy to pull together. No more store bought cakes for me. I love this cake for breakfast, after lunch or after dinner. It is just down right yummy!!
A couple extra steps to create apple heaven on top of a cake, yes, please! There is a true difference between store bought and homemade in every aspect of this cake. It has the perfect freshness of the warm apples hugged on top of a maple cake that is perfect for any time of day! I agree, breakfast, lunch, and dinner 🙂 Thank you for the comment and letting us all know how truly tasty this cake is.