Food52 and OTK return for another episode of #ShelfLove recipes with Noor Murad and Verena Lochmuller sharing a delightful lemon, maple, and vanilla upside-down pudding. This magnificent cake was made with the purpose of showcasing winter lemons to cut through an otherwise decadent eating experience. Served with a generous amount of lemon-maple butter, this dessert is an unforgettable treat. GET THE RECIPE ►► https://f52.co/3moipaC

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VIDEO CHAPTERS:
0:00:00​ Intro
0:01:03 Prepare the Pan
0:03:20 Batter Up
0:06:08 Into the Oven We Go
0:09:47 Amazing Glazing
0:11:15 The Big Reveal
0:12:32 Enjoy Your Masterpiece

PREP TIME: 15 minutes
COOK TIME: 1 hour 40 minutes
SERVES: 8

INGREDIENTS

Lemon Upside-Down Cake
3 medium lemons, thinly sliced into 1/16-inch/1/4 cm thick rounds to get 24 slices, seeds removed
2/3 cup (160 ml) grade B maple syrup
1 vanilla pod, halved lengthwise, seeds scraped and reserved with the pod
1 3/4 cups plus 1 tablespoon (225 grams) all-purpose flour
1/4 teaspoon kosher salt
1 cup (225 grams) unsalted butter, softened at room temperature, then cut into 3/4-inch/2cm cubes
3 large eggs, plus 1 large egg yolk
1 cup plus 1 tablespoon (225 grams) packed light brown sugar
1/4 cup (60 ml) whole milk
1 cup (240 grams) crème fraiche, to serve

Lemon-Maple Butter
3 tablespoons freshly squeezed lemon juice
1/2 cup (120 ml) grade B maple syrup
1/2 cup (115 grams) unsalted butter, fridge cold and cut into 1/2-inch/1.cm cubes

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