Go Back

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!

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 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)


  1. Preheat your oven to 350F. Layer your loaf pan with parchment paper and set aside.

  2. 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.

  3. 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.

  4. 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

  1. 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