-
1
In a small saucepan boil maple syrup till thickened and dark, about 40 to 45 minutes.
-
2
Remove from heat and whisk in 2 tablespoons butter.
-
3
Grease and flour a 10-inch cake pan.
-
4
Pour maple syrup into pan.
-
5
Arrange apples in concentric circles in bottom of pan, making a second layer if needed.
-
6
Stir together flour, baking powder, baking soda, salt in a small bowl.
-
7
In a separate bowl whisk together eggs, yolks, buttermilk, vanilla.
-
8
Using paddle attachment of a stand mixer, cream butter with sugar for about six or seven minutes on medium speed until light, pale and fluffy.
-
9
Scrape sides of bowl and paddle.
-
10
Add about one third of dry mixture to butter/sugar and mix on low speed for about 30 seconds until dry mixture is almost all incorporated.
-
11
Add about one half of egg/buttermilk mixture and mix again on low speed until almost thoroughly incorporated.
-
12
Stop mixer and scrape sides and paddle.
-
13
Add another third of dry mix on low speed and mix until almost entirely incorporated.
-
14
Add rest of liquid mixture and mix until almost entirely incorporated.
-
15
Remove mixing bowl from mixer and fold the remaining dry mixture by hand.
-
16
Dollop batter on top of apples and maple syrup and spread evenly in pan.
-
17
Place in preheated 350 degree oven for 40 to 50 minutes or until the middle of the cake springs back when you poke it with your finger.
-
18
Remove from oven and let cool for about an hour.
-
19
Invert carefully onto a serving plate while still warm so that the apples release from the pan.
-
20
Rearrange any misplaced apples and serve with creme fraiche.
