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Cover: Make your cake…and eat it

22May 12

Upside-Down Maple Cake

Upside-down Maple cakeIf you thought that maple syrup was only good for drizzling over your pancakes, then get ready for this one!  This upside-down maple cake is chock-full of scrumptious maple syrup and rich double cream, and while it may not be the best thing for your waistline, it’ll definitely get your taste buds tingling and your stomach rumbling as you wait for it to bake!

The hardest part of making an upside-down cake is turning it over.  Make sure you separate the cake well from the edges before flipping and shake the pan a little to help loosen it from the bottom.  If you want to play it extra safe, you can try greasing the pan before adding the ingredients.  This shouldn’t be necessary, however, as the maple syrup forms a natural barrier between the cake and the pan.

When you get a little practice with the flip, try this apple tarte tatin.

If you want to make the presentation even fancier, try sprinkling some pecan halves or chopped walnuts on top before serving.  Good luck and good baking!


  • 250ml pure maple syrup
  • 2tbsps butter, softened
  • 3tbsps granulated sugar
  • 1 large egg, well beaten
  • 125g sifted all-purpose flour
  • 2tsps baking powder
  • 1/4tsp salt
  • 125ml whole milk
  • 250ml double cream
  • 20g icing sugar


  1. Preheat the oven to 190ºC.
  2. Heat the syrup to boiling and pour it into a 15cm by 25cm, 5cm deep glass baking dish.
  3. Cream the butter and sugar until they are light and fluffy.
  4. Beat the egg into the creamed butter.
  5. Sift together the flour, baking soda and salt in a separate bowl.
  6. Sift into the butter mixture a third at a time, alternating with additions of milk.
  7. Pour the batter onto the hot maple syrup.
  8. Bake in the preheated oven for 25-30 minutes or until a knife inserted in the centre of the cake comes out clean.
  9. Let the cake cool for 10 minutes.
  10. Run a knife around the edges of the pan to loosen the cake and then flip it out onto a hot platter.
  11. Sprinkle the icing sugar over the cake.
  12. Cut into portions and serve with the double cream, lightly whipped if you prefer.

Prep Time:  10 minutes

Cooking Time:  25-30 minutes

Serves:  6

Difficulty:  Medium

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One comment

  1. I put maple syrup on practically everything, thanks for this idea! :)


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