Last week, I made the Joanne Chang's Maple Apple Upside Down Cake from the Flour Bakery cookbook. I followed her instruction to reduce the maple syrup a bit, but i used less than she called for because i substituted 1/3 of the maple syrup with KAF Boiled Cider. I believe the recipe calls for 1 cup of reduced maple syrup so i used 2/3 maple, then added 1/3 of the boiled cider (no need to reduce that further.) The cake is amazing and the apples and maple/apple goo is unbelievable. I highly recommend this recipe and the boiled cider addition really made it more apples--you get that bit of tartness with the maple sweetness.

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