I found this recipe for Upside
Down Maple Apple Gingerbread Coffeecake in an old New England cookbook. In
honor of the coming spring, and the “liquid gold” sap running from the
magnificent maple trees today, I thought I’d share it with my guests and you. Of
course, the maple syrup came right from Ashburnham! Welcome spring!
Upside Down Maple Apple Gingerbread Coffeecake
2 Tb. butter, melted
1 cup Pure Maple Syrup, divided
½ cup raisins (I used golden raisins)
2 medium apples, cored, pared, and sliced
½ cup sugar
1 egg
1 ½ cups sifted flour
1 tsp. baking soda
¾ tsp. ground ginger
1 tsp. ground cinnamon
¼ tsp. salt
½ cup (1stick) melted butter
½ cup boiling water
Preheat oven to 350° and grease a 9” square cake pan.
Combine 2 Tb. melted butter and ½ cup syrup and pour into pan,
covering bottom.
Scatter raisins over the mixture, and arrange the sliced apples on
top.
Combine ½ cup syrup and sugar. Beat in egg.
Combine flour, baking soda, spices, and salt and beat into syrup
mixture.
Combine melted butter and boiling water. Add to batter and beat well.
Pour batter over apple slices and bake for 35-40 mins. or until knife
inserted in center comes out clean. Cool on rack. Turn out onto serving plate.
Serve warm or at room temperature.
