Maple Apple Upside-Down Cake    

Cooking down maple syrup intensifies its flavour. When you invert this moist cake, the maple syrup makes a tasty glaze over the apples. Serve warm with a scoop of vanilla ice cream. 

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Baking Time: 45 minutes

Cooling Time: 30 minutes

Serves 8 

1 cup (250 mL) Ontario Maple Syrup

3 cups (750 mL) sliced unpeeled Ontario Apples, such as Cortland or Gala

1-1/2 cup (375 mL) all-purpose flour

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) baking soda

1/2 cup (125 mL) butter, at room temperature

2/3 cup (150 mL) granulated sugar

2 Ontario Eggs

1-1/2 tsp (7 mL) vanilla

1/2 cup (125 mL) plain yogurt   

  In large saucepan, over medium-high heat, bring maple syrup just to boil. Reduce heat to medium-low; boil until reduced to 2/3 cup (150 mL), about 7 minutes. (Use heat-proof glass measure to check volume.) Pour into greased 9- x 2-inch (23 x 5 cm) round or square metal baking pan. Starting at the outside edge, place apples on syrup, overlapping slightly.    

In medium bowl, whisk together flour, baking powder, salt and baking soda. Set aside.     In large bowl, using an electric mixer, on medium speed, beat butter and sugar until creamy. Beat in eggs and vanilla until well combined. Beat in flour mixture, alternating with yogurt, just until combined. Spoon batter (will be thick) over apples; spread evenly with knife.     Bake in 350°F (180°C) oven for 40 to 45 to minutes, until tester inserted in centre comes out clean. Let cool on rack for 30 minutes. Run knife around edge; invert onto plate. 

Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 13 gramsCARBOHYDRATE: 68 gramsCALORIES: 404FIBRE: 2 gramsSODIUM: 270 mg  

  – Printed with permission from Foodland Ontario        __________