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!
Preheat your oven to 350F. Layer your loaf pan with parchment paper and set aside.
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.
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.
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.
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.
*it is best to shred the apples on the coarse holes/side of your grater