• 3 large eggs
• 3/4 cup buttermilk
• 1 Tbsp vanilla extract
• 1+1/2 sticks unsalted butter, softened
• 1+1/3 cup sugar
• Crème fraîche, for serving

Instructions

1. Peel and core the apples and slice into 8ths.
2. Preheat oven to 350°F.
3. In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes.
4. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.
5. In a bowl, whisk the flour, baking powder, baking soda and salt.
6. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla.
7. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes.
8. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.
9. Scrape the batter over the apples and spread it in an even layer.
10. Bake the cake for 1 hour, until golden on top and a toothpick inserted in the center comes out clean.
11. Let the cake cool on a rack for 45 minutes.
12. Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan.
13. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.

Source: FoodandWine.com – Joanne Chang