Maple Sugar Apple Cake
This is one of my all time favorite recipes. It can easily be made gluten free (substitute coconut flour for all-purpose flour) or vegan (substitute 2/3 cup applesauce for the eggs). Whatever variations you choose, cinnamon, apples and maple sugar are always a perfect pairing. Drizzle with pure maple topping for an extra special treat!
Preheat oven to 325. Grease and flour a 12 cup bundt pan.
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 1/2 cups granulated maple sugar
- 3 eggs
- 2 teaspoons vanilla
- 4 cups of apple chunks
- 1 cup chopped walnuts (optional)
Sift flour, baking soda, cinnamon, nutmeg, salt in a bowl. In a mixer bowl stir oil and maple sugar and then mix in 1 egg at a time. Add vanilla and then stir in dry ingredients until just combined. Add apples and nuts and still lightly. Bake at 325 for 60-75 minutes or until a toothpick inserted comes out clean. Let cool at last 20 minutes before removing from pan.
For the Maple Sugar Topping
Put 3/4 cup of maple syrup into a heavy bottomed pan. Bring to a boil and reduce heat while it simmers. Watch carefully as maple syrup can boil over quickly! Using a candy thermometer, bring to 260 degrees. Remove from heat and begin to stir. As soon as the maple syrup begins to thicken and lighten in color, drizzle over the apple cake or cake slices. If you stir too long the topping will harden and won’t pour.