This cake is a delicious treat that takes advantage of the Finger Lakes region’s incredible apple farms and maple syrup producers! Try using apples from Reisinger’s Apple County in Watkins Glen and Maple Syrup produced by Wohlschlegel’s Naples Maple Farm.
Caramelized Apple Cake with Fresh Maple Cream
4 large apples, peeled, cored and quartered
¼ cup maple syrup
Pinch of cinnamon
1¼ sticks unsalted butter, softened
¾ cups sugar
1 tablespoon vanilla extract
2/3 cups of blanched almonds, finely ground
2/3 cups all-purpose flour
1¼ tsp baking powder
2 tablespoons unsalted butter
1 tablespoon fresh orange zest
2 tablespoons light brown sugar
½ cup slivered almonds
Preheat the oven to 350°. Place the apples, maple syrup and cinnamon in a baking dish, stir well and bake in the oven for 20 minutes. Grease a 10-inch round springform pan and line with parchment paper. In a mixer, beat the butter with the sugar until light and fluffy. With the mixer on low, add the eggs one by one. Add the vanilla extract and ground almonds and stir.
Sift the flour and baking powder together in a small bowl and fold into the batter. Pour the batter into the springform pan and push the apples and the pan juices into and over the batter. Bake the cake for 30 minutes, remove from oven and lower the heat to 325°. Melt the butter in a pan and stir in the brown sugar, orange zest and almonds. Spread evenly over the cake and bake for 1 hour. Remove from the springform and let cool to room temperature.
Fresh Maple Cream
½ cup heavy cream, chilled
1 teaspoon vanilla extract
¼ cup maple syrup
Whip the cream and vanilla in a mixer with the whisk on high speed. As the cream thickens, drizzle in the maple syrup. Continue whisking until it is as thick as you like, and remove. Serve on top of cake slices.