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Apple and Maple Syrup Cake recipe

Apple and Maple Syrup Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

This delicious cake is quick and easy to throw together. It's flavoured with warm spices and maple syrup. Enjoy as is or with cream or ice cream.

24 people made this

IngredientsMakes: 1 26cm tube cake

  • 280g plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • 110g butter, softened
  • 100g caster sugar
  • 250ml maple syrup
  • 2 eggs
  • 1 teaspoon cream of tartar
  • 125ml milk
  • 1 apple, peeled, cored and chopped
  • icing sugar for dusting

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm tube cake tin. Sieve together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
  2. In a liquidiser on low speed, combine butter, sugar, maple syrup, eggs and cream of tartar. Gradually mix in the flour mixture, then stir in the milk. Turn off the liquidiser, then fold in chopped apple.
  3. Pour batter into prepared tin. Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool 10 minutes in the tin before removing. Dust with icing sugar before serving.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (7)

by Heidi Shirk

I would rate this cake 4-5 stars on taste, but on procedure and appearance I'd give it a 3. First off, it tastes delicious. I bake a lot, and this will definitely be made again. My husband and I almost just polished off 1/2 the cake. On the baking process, I will not use the blender next time. I will use my stand mixer and follow the same process. The blender did not mix it well and it was almost spilling out. I followed the recipe exactly except for using pumpkin pie spice instead of allspice since I don't have that. I would have to alter the recipe if I wanted to serve it to others (other than me and my family) because I didn't like how it didn't fill the pan enough so it wasn't a nice tall bundt cake. It stands low. i used a silicone bundt pan and it took about 40-45 minutes to bake through. Great tasting, I love the syrup in it, but would use my stand mixer next time. Thanks for a good tasting bundt cake recipe!!!-29 Jan 2007

by Diaryofamadbathroom

Unfortunately, I didn't care for this cake at all. It reminded me of flavor of those fat-free apple muffins that they sell at 7-11. I do agree that it was easy to make. It just didn't suit my personal taste.-17 May 2002


A Homemade Cake Recipe Maple Syrup Apple Cake

This homemade cake recipe, an Upside Down Apple Cake was whipped up in a hurry as I needed a special treat in a flash for some builders who had done a terrific job for us that morning.  The lads appreciated something homemade specially for them.

Our homemade moist upside down maple syrup apple cake

Rating: Easy
Hands-On Time: 10 minutes
Hands-Off Time: 30 minutes
Ingredients: 7
Steps: 2 then bake


Apple Cake with Maple Frosting

I just saw on Facebook that a local apple orchard has some varieties that are ready for picking. Apple season is here! That means having pounds of apples in our house at all times.

And since we can’t possibly eat them all before they go bad, that also means lots of baked goods that incorporate apples. One recipe that I will turn to to use up our overabundance is this apple cake with maple frosting.

This cake is filled with chopped apples and warm hints of cinnamon, nutmeg, and allspice. A combination that makes the house smell amazing, by they way!

Yogurt and applesauce are used in the cake to keep it tender and moist, and whole wheat flour adds a boost of whole grains. Because it’s reasonably healthy, this apple cake would make a great breakfast or snack if you leave off the frosting.

Of course, there would be no judgement if you didn’t leave the frosting off! The maple frosting is just sweet enough to add flavor without being overpowering.

Maple and apple is starting to become a new favorite combination. Don’t be surprised if you see more of it in the upcoming months!


Apple and Olive Oil Cake with Maple Frosting

  • Yield: 10 servings
  • Prep time: 30 mins
  • Cook time: 55 mins
  • Total time: 1 hr 25 mins

While Ottolenghi advises using Granny Smith or Bramley apples, I used big Honeycrisps here instead, and it turned out wonderful. You may feel like it’s a lot of apples, but it’s supposed to be and they all soften and hunker down a bit, so you’re doing everything right. Because I just can’t help it, I added some buckwheat and whole wheat pastry flour here instead of using solely all purpose as the recipe instructs the flavor of buckwheat with apples is one of my favorites, and given the proportions here, it’s not at all overwhelming. Try it! That said, feel free to use 100% all-purpose flour if you’d rather not pick up additional whole grain flours. Last, the recipe calls for you to slice this cake in half and frost in between the layers and then on the top. But I loved the stature (so tall!) of the cake as well as an extra thick layer of frosting on the top, so I kept it simpler. Of course, you could forego the frosting altogether and just do a dusting of confectioners sugar. You choose whichever makes you happy.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 3/4 cup pure maple syrup
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1/3 cup pure maple syrup, plus more if needed
  • 3 tablespoons unsalted butter, melted
  • 2 1/2 cups confectioners' sugar, plus more if needed

Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition mix in vanilla.

Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream beat until just combined. Transfer batter to prepared pan smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.

Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.


Maple Apple Walnut Cake Recipe

Preheat oven to 350°. Lightly grease a 9-inch round, 2-inch deep cake pan with butter, line the bottom with a round of parchment paper, and lightly grease again. Dust with flour, tapping out any excess.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, whisk together melted butter, syrup, milk, eggs, and vanilla, then whisk in flour mixture until just combined. Stir in apples and walnuts until well incorporated, then transfer to prepared pan and spread out evenly. If you'd like, arrange some of the apples in the batter into a decorative spiral pattern on top.

Bake until cake is deep golden brown and springs back in the middle when touched, 60 to 70 minutes. Set aside until cool enough to handle. Loosen edges with a knife and transfer to a large plate, discarding parchment paper. Serve warm or at room temperature.


Clara turns one C lara turned one yesterday, and after seven years of robot cakes, Cars pinatas, and Lego gifts, we celebrated our very first ‘girl’ birthday. There were spring flowers and garlands of pink hearts, cucumber sandwiches and strawberry cake, and the cutest little guests decked out in hair bows and pretty dresses. Clara’s birthday party felt like not only a celebration of her first year and the bright light that she is in our lives, but a lingering farewell to infancy. I can see it plainly now, she’s ready to be a little lady, whether I’m prepared for it or not. In the days leading up to the party, I keenly felt this milestone and the significance of it. While she was busy demonstrating her newest skill set to me, I was having flashbacks to the day she was born and the intimacy between a mother and her newborn. I needed to say good-bye to those precious early days that I cherish so much. I needed to spend a few hours cutting hearts out of paper and stringing them onto garlands while I mourned the end of baby baths in the sink, cozy afternoon naps on my chest, and teeny, teeny pink sleepers. I blinked back tears when I frosted the layers of her cake, and let them flow freely when I hung newborn images of her in a garland photos where she was so tiny, she rested comfortably between my shoulder and the crook of my arm. I sighed when I cut cucumber sandwiches into hearts, and eventually made my peace with the milestone. By Sunday, her actual birthday, I was ready to party. So, apparently, was she. I had a discussion with a friend a few weeks ago about first birthdays. Is there really a good reason to bother if they won’t remember the event? Why spend the money? Invest the time? I guess there are both sides to the coin, and every family does what is right for them, be it a lavish party or a cupcake and a single candle. The details of our sweet little celebration for Clara were therapeutic for me. While frosting the cakes and crafting the bunting, I reminisced over just how much Clara has changed our lives for the better. That in itself is cause for celebration.

Two Cakes

I tried not to obsess over what sort of cake to make for Clara, but I failed miserably. In the end, two popular trends right now – ombre frosting and bunting banners – were just too tempting and I used them both as inspiration for the cakes. Yes cakes, plural. There were two.

This ombre strawberry layer cake was in Clara’s honour, and served about 16 adult guests, with a slice leftover for my breakfast. Inspiration came in many forms for this creation, including Ashley’s peach gradient cake for her daughter’s first birthday.

I based my cake recipe on Rosie’s Strawberry Layer Cake, and assembled it together with a double batch of Martha Stewart’s strawberry buttercream frosting. The final decorating technique was inspired by this cake from Yossy. You can find directions for both the ombre and spiral swirl technique on this post.

It turned out to be quite pretty, and tasted fresh and spring-like, especially when paired with vanilla-macerated strawberries. To make the marinated berries, mix about two cups of sliced berries with 2 tablespoons of raw cane sugar and a teaspoon of vanilla or 1 vanilla bean, scraped and seeded. Mix together, then cover the bowl with plastic wrap and leave to sit at room temperature for a few hours.

Clara’s smaller cake was less of a ‘smash cake’ and more of an unprocessed mini layer cake for Clara and her three friends. It was two layers of an Apple Spice Cake with Maple, frosted with a strawberry cream cheese frosting. The frosting was tinted pink with beets and strawberry puree and decorated in the same ombre swirled fashion as its larger counterpart.

I adapted a favorite apple cake of mine to eliminate the sugar and make it more suitable for little ones, and as it turns out, I far prefer the new version over the old.

I’m including the recipe for Clara’s Apple Spice Cake because it is a keeper. Not only is it naturally-sweetened, but it is lighter than air and studded with soft apple pieces. It’s pretty irresistible fresh from the oven, but also stacks up well as a layer cake.


  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 4 medium gala and/or Granny Smith apples
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup apple butter
  • ¼ cup plus 2 tablespoons maple syrup
  • ⅔ cup packed brown sugar
  • ⅓ cup heavy cream

Preheat oven to 350°F. Butter and flour a 10-inch fluted tube pan.

In a medium bowl whisk together the flours, baking powder, cinnamon, soda, salt, nutmeg, and cloves. Core and finely chop apples.

In a large bowl beat 2/3 cup butter with a mixer on medium to high for 30 seconds. Add granulated sugar and beat for 2 minutes. Add eggs, one at a time, beating well after each. Beat in apple butter and 1/4 cup maple syrup (batter may appear curdled). Gradually beat in flour mixture on low until combined. Fold in half the finely chopped apples. Spoon batter into prepared pan, spreading evenly.

Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool slightly on a wire rack.

meanwhile for topper: In a large skillet melt remaining 1/3 cup butter over medium. Add remaining apples. Cook and stir for 1 to 2 minutes or until softened. Stir in brown sugar and cream. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 2 to 3 minutes. Remove from heat. Stir in remaining 2 tablespoons maple syrup. Cool slightly. Spoon over cake. Serve cake warm or cooled.


    • heaping 1/2 cup / 80 g raisins
    • 4 tbsp water
    • 2 1/4 cups / 280 g all-purpose flour
    • 1/2 tsp ground cinnamon
    • 1/4 tsp salt
    • 1/2 tsp baking powder
    • 1 1/4 tsp baking soda
    • 1/2 cup / 120 ml olive oil
    • 3/4 cup / 160 g superfine sugar
    • 1/2 vanilla bean
    • 2 free-range eggs, lightly beaten
    • 3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch / 1-cm dice
    • grated zest of 1 lemon
    • 2 free-range egg whites
    • confectioners' sugar for dusting (optional)
  1. Maple Icing:
    • 7 tbsp / 100 g unsalted butter, at room temperature
    • scant 1/2 cup / 100 g light muscovado sugar
    • scant 6 tbsp / 85 ml maple syrup
    • 8 oz / 220 g cream cheese, at room temperature
    1. 1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.
    2. 2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
    3. 3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
    4. 4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
    5. 5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.
    6. 6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.
    7. 7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
    8. 8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.

    Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi. Copyright © 2008 by Yotam Ottolenghi and Sami Tamimi food photographs copyright © 2008 by Richard Learoyd. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

    Yotam Ottolenghi owns an eponymous group of restaurants in London, plus a high-end restaurant, Nopi, also in London. His 2011 cookbook, Plenty, was a New York Times bestseller. Sami Tamimi is a partner and head chef at Ottolenghi. Their 2012 cookbook, Jerusalem, was a New York Times bestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals.


    Apple and Maple Yogurt Cake Recipe

    A year ago today, my sister gave birth to a healthy baby boy the next morning, Maxence and I were on a train to visit them at the hospital. He was the freshest newborn I’d ever held, and for weeks afterward, the most mundane display of emotion I witnessed — in a film, in a book, on the street — could make me weep. I was an aunt, and not just one in a dozen, either: that baby’s one and only aunt.

    This unique position comes with great responsibility. Obviously I plan to be the really cool aunt, not the one with the prickly chin and the funny smell, and my strategy includes volunteering as the official birthday cake baker. And when we celebrated my nephew’s first birthday a little early — you can’t get hung up on exact dates when you live a Channel apart — this is what I baked.

    The cake was moist, moderately sweet, and nicely aromatic — exactly what I was hoping to achieve.

    Paul is too little to care much about a cake shaped like a train or Tintin’s rocket (though my father would certainly enjoy the latter), so I thought I would instead bake a simple one that might please a baby’s palate.

    I followed Maxence’s not uncharacteristic suggestion of a gâteau au yaourt — a child-friendly cake if there ever was one — with two modifications: I sweetened it with maple sugar from a package of samples I recently received, and crowned it with thin slices of apple. This produced a moist, moderately sweet, and nicely aromatic cake — exactly what I was hoping to achieve.

    And what did the birthday boy think? Well, the birthday boy chose to fall asleep before dessert. And since waking a baby from his nap to feed him cake is not something young parents are wont to do, the grownups partook of the cake in his honor. But my sister did feed him a sliver later that day, and she tells me he kept asking for more, so it seems it was a success — as were the gifts we’d chosen for him, a toy xylophone and a squeaky caterpillar.



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