Maple Apple Cake
A delightful cake that combines the sweetness of maple syrup with fresh apples, perfect for fall brunches.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
Apples
- 2 medium apples peeled, cored, and diced
- 1 tbsp lemon juice
Instructions
Preparation
- Peel, core, and dice the apples. Toss them with lemon juice to prevent browning.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, cream butter and sugar until light and fluffy using an electric mixer.
- Add eggs one at a time, beating well after each addition. Stir in maple syrup and vanilla extract.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in the prepared apples.
- Pour the batter into the prepared cake pan. Bake in a preheated oven at 350°F (175°C) for 50 minutes or until a toothpick comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Storage
- Store the cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
Pro Tips: Use high-quality maple syrup for the best flavor. Ensure all ingredients are at room temperature for even mixing. For added texture, fold in chopped nuts.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option. Substitute eggs with flaxseed meal mixed with water for a vegan version.
How to Serve: Pair with a cup of chai latte or apple cider for a cozy treat. Top with maple glaze or powdered sugar for extra sweetness.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate to extend shelf life.
Make-Ahead Tips: Bake the cake a day in advance and store it in the refrigerator. It tastes even better the next day as flavors meld together.
Ingredient Substitutions: Use gluten-free flour for a gluten-free option. Substitute eggs with flaxseed meal mixed with water for a vegan version.
How to Serve: Pair with a cup of chai latte or apple cider for a cozy treat. Top with maple glaze or powdered sugar for extra sweetness.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate to extend shelf life.
Make-Ahead Tips: Bake the cake a day in advance and store it in the refrigerator. It tastes even better the next day as flavors meld together.