• prep: 2 hr
• cook: 35 min
• total: 2 hr 35 min

servings:

Three gorgeous layers of caramelized apple cinnamon upside down cake sandwiched with luscious real maple buttercream.

• 3 Tbsp. (1.5 oz, 40g) unsalted butter
• 1 1/2 Tbsp. (.75 oz, 20g) dark rum
• 3/4 cup (6 oz, 170g) light brown sugar
• 1/4 vanilla bean or 1/2 teaspoon vanilla extract
• 1/2 tsp. ground cinnamon
• 4-5 medium apples (24 oz, 700g), such as Granny Smith
• 6 egg yolks at room temperature
• 3 egg whites at room temperature
• 1 cup (8 oz, 226g) sour cream at room temperature, divided in 1/2
• 1 Tbsp. vanilla extract
• 9 oz (2 cups, 255g) cake flour
• 1 1/4 cups plus 1/4 cup (10 oz & 2 oz) granulated sugar
• 3/4 tsp. baking powder
• 3/4 tsp salt
• 1/2 tsp. baking soda
• 1 Tbsp. plus 1 tsp. ground cinnamon
• 2 sticks plus 2 tbsp. (9 oz, 255g) unsalted butter at room temperature
• 1 Recipe Italian Meringue Buttercream
• 1/4 cup (1.5 oz, 40g) real maple syrup

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