Maple Upside-Down Cake

Instructions

1. 1

   Preheat the oven to 160°C (320°F).

   Tip: Use a rack in the center of the oven for even baking.

2. 2

   Grease a 23cm round cake pan and line the bottom with parchment paper.

   Tip: This will ensure the cake releases easily.

3. 3

   In a medium saucepan, combine the maple syrup and brown sugar. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, as this may take 5-7 minutes.

4. 4

   Remove the saucepan from the heat and whisk in the unsalted butter until melted.

   Tip: Use a spatula to scrape the bottom of the pan for any remaining sugar crystals.

5. 5

   In a large mixing bowl, whisk together the flour, baking powder, and salt.

   Tip: Make sure to get rid of any lumps.

6. 6

   In a separate bowl, whisk together the eggs and dairy milk.

   Tip: Use a whisk or fork to break up any egg whites that have separated.

7. 7

   Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Don't overmix, as this can lead to a dense cake.

8. 8

   Pour half the batter into the prepared cake pan.

   Tip: Reserve the remaining batter for the top.

9. 9

   Pour the remaining batter over the maple syrup mixture in the cake pan.

   Tip: Make sure the batter is evenly distributed and the syrup is completely covered.

10. 10

    Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

    Tip: Don't open the oven door until the cake is done, as this can affect the texture.

11. 11

    Remove the cake from the oven and let cool in the pan for 5 minutes.

    Tip: Use a spatula to loosen the edges of the cake from the pan.

12. 12

    Invert the cake onto a serving plate and slice into wedges.

    Tip: Serve warm, topped with additional maple syrup if desired.