The bottom and sides of this cake and the apples become encrusted with caramelized maple, while the rest of the cake remains moist and light. This is a fine, simple combination from one of the best maple cookbooks I know, The Vermont Maple Syrup Cookbook, edited by Reginal L. Muir, which is now out of print but available in libraries.


  • 7 tbs. butter, soften
  • 1/2 c. maple syrup
  • 2 medium apples, cored, unpeeled and cut into 1/2″ slices
  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 c. sugar
  • 2 large eggs, separated
  • 1/2 c. milk
  • whipped cream (optional)


  1. Preheat oven to 350 degrees.
  2. Melt 3 tbs. butter in an 8 or 9″ square baking pan or cast iron round.
  3. Pour maple syrup over butter and remove from heat.
  4. Arrange apples in pan.
  5. In a medium bowl, sift together flour, baking powder, and salt.
  6. In a large bowl, cream remaining 4 tbs. butter with 1/2 cup sugar and egg yolks until fluffy.
  7. Add dry ingredients and milk, alternating, to butter mixture.
  8. Beat egg whites until stiff, beat in remaining 1/4 cup sugar. Fold whites gently into the batter and spread batter over apples.
  9. Bake for 40 to 50 mins, or until a toothpick inserted in the center comes out clean.
  10. Immediately remove cake from pan by inverting it over a serving plate.
  11. Serve warm with whipped cream if desired.

Serves 6