Apple Upside Down Cake with Brown Sugar Glaze

Allow me to introduce myself before we get to cooking. I am Ashley. A mother of 3 children whom I dearly love, but want to lock in a room for about 2 hours of peace from time to time. Just kidding. But you see, I have recently become a stay at home mom and housewife... who also works... Yeah. That's right. I work at night so I can stay home with my kids during the day. Yeah. I've lost my mind. But I do love it. It's always been my dream job. So I'm really trying to prove that I can do it ha! It's so hard, but rewarding.
So to keep myself busy (not that I'm just laying around eating bon bons; I have 3 kids ranging from 2 to 6 for God's sake), I have discovered a love of cooking. Which is also weird because I had Gastric Bypass surgery 4 months ago. So, I spend my day cooking gorgeous meals and desserts that I can't eat. It's kind of like a recovering alcoholic that works as a bartender I guess. It's... therapy? I guess.
Anyway, today I decided to make a wonderful meal for my family for dinner. On the menu: Roasted Lemon Pepper Chicken, Corn Casserole, Macaroni and Cheese, and for dessert Apple Upside Down Cake. Since I decided to bake that first this morning, I made it my first post. By the way, it's in the oven right now and it smells delicious!

Disclaimer: I am not a photographer. I do not have a fancy schmancy camera. Nor do I have a fancy stainless commercial style kitchen. This is real food, in a real kitchen. Get over it.

Apple Upside Down Cake with Brown Sugar Glaze

Ingredients for Cake:
1 Cup Maple Syrup
4 Apples; Peeled, Cored, Chopped
2 Cups All Purpose Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
3 Eggs at Room Temp
3/4 Cup Buttermilk
1 1/2 Sticks Butter, Softened
1 1/3 Cup Sugar
1 Tbsp Vanilla

Ingredients for Glaze:
6 tbsps unsalted butter        

1/2 cup light brown sugar (packed)

2 tbsps heavy cream

1 tsp pure vanilla extract

1/2 tsp salt

 

Steps:
Preheat Oven to 350 Degrees.



Bring Maple Syrup to a boil in a medium saucepan, stirring constantly. Reduce heat to low and simmer 20 minutes.



Meanwhile, in a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.

In a separate bowl, whisk eggs and buttermilk until well combined.

In a third bowl, whip butter, sugar, and vanilla with a mixer until light and fluffy.


Once maple syrup is done simmering, pour into a lightly greased spring form pan.

Sprinkle chopped apple on top of the maple syrup and set aside.

Fold in buttermilk mixture and butter mixture into flour mixture in 3 parts until well combined.

Pour batter over apples and maple syrup and bake 45 minutes or until cooked through.

Allow the cake to cool slightly, then open spring form pan and flip onto a cake plate.

Mix Ingredients for glaze until smooth, pour onto cake and voila!

Ashley's Tip: Place a cookie sheet covered in foil under the cake pan. The maple syrup ever so slightly began to seep out of the pan. Save yourself some clean up.