Ricardo's Upside down "confites" apple and maple syrup cake~

I had to share this recipe with you..It is from the latest edition of Ricardo's magazine..I think most of you know what a talented chef and very nice family man /person he is..



It's an upside down cake..w/ a twist..the apple slices are mandolined.. you reserve the prettiest star centered ones for the bottom..pure maple syrup is poured on top..they become "confites".. while baking w/ the batter over..and the top is incredibly beautiful when you flip~


I flipped:)

His recipes are always keepers here.This one is no exception.



La Recette

5 Cortland apples peeled
1/2 cup pure maple syrup
2 cups unbleached all p urpose flour
2 tsps baking powdwer
1/2 tsp salt
1 tsp ground cinnamon..I added cardamom also
1/2 tsp salt
3/4 cup softened unsalted butter
1 1/2 cup brown sugar
3/4 cup apple juice

Preheat oven to 350 F
place rack in middle
Butter an 8 cup soufflé dish..I used the glass dish you see in the full photo
Cut one of the apples in cubes and reserve

Slice all other apples thinly w/ mandoline.
I did these steps after I had prepared my batter as I did not want to have to soak my apples in lemon water to prevent browning.

For the batter

Mix flour,baking powder,salt,cinnamon .Reserve.
Cream butter with brown sugar until creamy and homogenous...add eggs one at a time keeping the smooth texture..

Alternate adding the dry ings. with this creamed mixture and apple juice..
With a spatula fold in the chopped/cubed apple.

Place your apple slices on the bottom (I went up a bit too) keep adding.. so that the batter you will add cannot seep through..Pour maple syrup over all the apples..then pour your batter over..

Bake for ap 1hr 30 mins or until a toothpick comes out clean.


Serve with maple syrup yogurt or maple syrup infused whipped cream or ice cream.. slightly warm or room temp..

It's un....

"coup de coeur "for me.




All of the recipes in this issue look wonderful as always~If you can subscribe or buy his magazines..they are worth it~:)



It's a continuous Ricardo/Brigitte(his lovely wife and partner)collaboration along w/amazing photography and food styling...



Enjoy!