I absolutely love fall, like many of you out there. Fall is the perfect time to hunker down, get cozy and bake delicious fall pastries. This year has been the perfect year for apples. So much so that my normally dead apple tree, gifted us with an abundance of sweet, crisp apples. As you can imagine I needed to use up the apples fast, so I decided to make a Maple Glazed Apple Cake.
Crunchy Leaves and Tasty Treats
Aside from the fact that Fall is the perfect time to stay home and eat, I actually love how Fall looks! I love the colour of the leaves, and how vibrant and crisp everything looks. I adore walking along the river pathway and stepping on all the crunchy leaves. Nothing sounds better or feels better than stepping on a crunchy leaf.
My inspiration for this apple cake is the crunchy leaves that have fallen all over my backyard. The addition of turbinado sugar on top of the loaf mimics that same crunchiness – while adding a touch of sweetness.
Now, most apple recipes call for a specific type of apple but my maple glazed apple cake is the perfect recipe to use up old apples. With that being said, you want to make sure that you are using apples that are naturally sweet (so I would avoid using Granny Smith) since you want the natural sweetness of apples to shine in this maple glazed apple cake.
The maple glaze is the real icing on top of the cake. The maple compliments the rich spices of this cake and adds more sweetness to the cake. If you are watching your sugar or you are not a fan of sweet things, you can omit the maple glaze entirely.
This maple glaze apple cake is guaranteed to be a hit and is the perfect way to transition into the Fall.
Maple Glazed Apple Cake
This moist and tender apple cake is the perfect dish to have on cold fall mornings. Drizzle the maple glaze on top while the cake is still warm!
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp ground ginger
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1/2` cup vegetable oil
- 2 tsp vanilla extract
- 1 1/2 cups peeled, cored and shredded apples (about 6 small apples*)
- 3 tbsp turbinado sugar (optional)
- 1/2 cup crushed walnuts (optional)
Maple Glaze
- 1/3 cup maple syrup
- 2 tbsp butter
- 2 tsp bourbon (optional)
- 1/2 tsp vanilla
- pinch of maldon salt (or any salt)
Instructions
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Preheat your oven to 350F. Layer your loaf pan with parchment paper and set aside.
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Place brown sugar and granulated in a large bowl. Beat in one egg at a time, mixing for 1 minute each before adding the other egg. Once all the eggs are added, turn your mixer to low and slowly drizzle the oil into the mixture. Once fully incorporated, mix for 2 more minutes on high.
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Add the vanilla and spices (including baking powder and soda) to the mixture. Fold in the shredded apples. Sift the flour in small batches, folding after each addition. Mix in the walnuts.
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Pour batter into prepared loaf pan. Sprinkle the turbinado sugar on top. Bake the apple cake for 45 - 60 minutes or until an inserted toothpick comes out clean. Let the loaf cool on a wiring rack for 10 minutes. Remove the cake from the loaf pan (use the parchment paper to life the apple cake out). While the cake is still warm, drizzle the prepared maple butter all over it.
Maple Glaze
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In a small sauce pan, melpt the butter and maple syrup. Add the vanilla, salt and bourbon if using. Bring to a simmer, stir for a minute and then remove from heat. Use the glaze immediatelty over the warm cake. You can make the glaze while the cake it cooling in the pan. If you would like the glaze to penatrate the cake you can poke a few holes in the top and then pour the glaze. The cake will keep at room temperature for 4 days.
Recipe Notes
*it is best to shred the apples on the coarse holes/side of your grater
Pair this maple glazed apple cake with a Pumpkin Spice Latte or a glass of milk. This is the perfect loaf cake to eat as a miday snack – or if you’re like me, a great way to start breakfast. If you looking for more fruit based recipes, Check out my strawberry tart or blueberry french toast!
Hi there!
I tried your recipe and doubled it as I have a large family. It turned out delicious! Thank you so much!
The only change I made was that I reduced the granulated sugar by 1/2 cup (after doubling it so it was only a cup of sugar that I used as opposed to 1.5 cups).
The walnuts were a lovely addition and my family thoroughly enjoyed it 🙂
Again, keep them recipes coming.
Sabo! Always lovely to hear from you. So happy you enjoyed the recipe. Reducing the sugar is totally fine 🙂