Upside down cakes are on of my favorite easy desserts. For this maple version (starting from an old Food and Wine Magazine recipe) I boiled down a cup of maple syrup to make a thick toping. I poured the reduced syrup into a 10" buttered and floured cake pan and topped the syrup with thinly sliced apples and chopped walnuts. To cover the fruit I poured a batter of 1 1/2 sticks butter creamed with 1 1/3 cup sugar I mixed together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and a tsp of salt in one bowl. In another bowl I mixed almost 3/4 cup of milk with a dash of vinegar (about 2 tsp -- no buttermilk in the house), 3 eggs and about 1 TB of bourbon. I added the dry and wet ingredients (alternating) to the creamed butter and then spread the batter over the waiting fruit and syrup. The cake baked for 1 1/2 hours at 350º and then cooled for 45 minutes in the pan before I unmolded the sticky, apple dessert.
Maybe a little wintery for a chilly April day but it's nice to have the room in the fridge (and James back too).