For some reason my child doesn’t require nearly the amount of sleep I thought most six month-olds need. I thought that at some point she would start taking regular naps. I imagined the day where she would fall asleep, without fussing, and I would place her in her crib to nap for at least an hour. Snap back to reality, well my reality anyway. My LO takes catnaps, 20 minutes here and there throughout the day. Once in a while I might get 40 minutes, if I’m lucky. She also won’t nap in her crib. As soon as I put her down in it, her eyes shoot open, and she gives me the, “really?” look. Sometimes, once in a while, I can lay her on my bed after she’s passed out, but the means I am confined to my room with her. Needless to say, there is very little time for recipes that require both hands. I have become a worshiper of the crock pot and drop cookies these days. I really shouldn’t complain. When baby is awake, she is smiley and content. Rarely does she get fussy, but sometimes it would be nice to have a little break and bake something that requires two hands!
When baby was a newborn, I would actually get a few breaks now and then because LO would sleep in her pack and play (now it’s a glorified changing station). I made this cake back in October when baby was new to the world and slept the majority of the time. The cake was a little time consuming with peeling, slicing, and arranging the apples, but totally worth it. The apples bake into the sweet, buttery sauce making them soft but not mushy. The sauce absorbs into the cake making every bite full of brown sugar goodness. Add a big scoop of vanilla ice cream and Oh My Goodness! I ate most of this cake right off the serving tray with a fork. It had apples in it, so I thought it qualified as breakfast and dessert!
I’m hoping that by the time apples are back in season, I will be able to make this cake again, and LO will nap like a “normal” child (ha). Am I the only one with a not- so- sleepy baby?!
Apple Maple Upside Down Cake
Adapted from Sweet Revelations
11 tablespoons unsalted butter at room temperature
1/2 cup pure maple syrup
1/8 cup honey
1/2 cup packed brown sugar
3 to 4 pink lady apples , peeled, cored and thinly sliced
3/4 cup granulated sugar
1 1/2 teaspoon vanilla
2 large eggs, room temperature
1 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup buttermilk
Heat oven to 350 degrees. Flour and butter a 9″ cake pan.
In a small sauce pan melt 3 tablespoons butter over medium heat. Once melted add maple syrup, honey, and brown sugar. Cook mixture until sugar is dissolved, stirring occasionally. Remove from heat and set aside to cool. When mixture has cooled to room temperature, pour it into baking pan and arrange apple slices in an overlapping circle pattern on top.
In the bowl of a stand mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add eggs one at a time and beat until combined. Add and beat in vanilla extract. In a separate bowl, whisk together flours, baking powder, salt, cinnamon, nutmeg, and cloves..
Add flour mixture to butter mixture in three batches, alternating with milk. Mix only until combined. Spread batter over apples, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes. When a toothpick inserted into center comes out clean, the cake is done. Let cake cool for 5 minutes. Invert cake onto a cake plate or serving platter. Serve warm or at room temperature. Add a scoop of vanilla ice cream to make it even more delicious!