Apple cake is one of the desserts I look forward to most every fall. I developed this recipe for Maple Apple Spice Bundt Cake in fall of 2013 and it immediately became my favorite apple cake. It’s now a staple in my fall/holiday baking rotation.
Fresh apple cake reminds me so much of my childhood. My mom used to make an oil-based apple spice cake recipe that was baked in a 13 x 9 pan. It was always such a treat when she baked it and I swear I can close my eyes and taste it right now.
Since apple cake is such a favorite of mine, I’ve experimented with different variations of apple cakes. I’ve tried baked them in springform pans (which actually works great), glass baking dishes, bundts and cake pans. I tend to gravitate towards the bundt pan due to the lovely presentation it provides.
I have also played around with oil-base, butter-base, using yogurt, etc. The perfect combo was discovered in a blend of butter and cream cheese. The cream cheese may sound a little weird but trust me, it works. I have also tested various sugar/sweetening methods and the maple syrup and brown sugar combo in this recipes was a match made in apple cake heaven.
Baking is so different than cooking in that it’s a science. When I cook I go off of what I think will work in my head and get creative and 99% of the time it works out. With baking you have to follow rules and there’s a big chance for error that can result in major flops. I was beyond thrilled when this cake turned out exactly how I wanted it to without following any recipes. This is one of the only baking recipes that I can truly call my own.
This Maple Apple Spice Bundt Cake is very moist and a light shade of brown in color that comes from the maple syrup and brown sugar. The maple syrup adds an extra flavor dimension that really works with the diced apples that are generously scattered throughout the cake. I was heavy handed with the cinnamon because I love the warmth it adds to the taste. I included nuts in my cake but if they aren’t your thing you wouldn’t miss out if you omitted them. Finally, I topped my cake with a maple syrup glaze and a sprinkling of powdered sugar.
This Maple Apple Spice Bundt Cake recipe is one of my all-time favorites and I hope you enjoy it as well!
Maple Apple Spice Cake
|Prep:||Cook:||Yield: 14 slices||Total:|
This Maple Apple Spice Bundt Cake is packed with fresh apples, warm spices and sweetened with a blend of brown sugar and maple syrup for the ultimate fall treat.
- Cake Ingredients:
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 cup light brown sugar
- 3/4 cup maple syrup
- 8 ounces cream cheese, softened (one block, it's okay to use reduced fat)
- 8 tablespoons unsalted butter, softened (one stick)
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups diced apples, peeled
- 1 cup chopped pecans or walnuts
- Glaze Ingredients:
- 1 cup powdered sugar, sifted (this is a not to be skipped step!)
- 1 tablespoon maple syrup
- 1 tablespoon milk (more if needed to thin)
- Preheat oven to 350 degrees. Prepare a bundt cake by greasing it with butter and coating in flour. Tap out excess flour. Set pans aside.
- Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl. Whisk to combine well and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld mixer, beat together butter, cream cheese, sugar and maple syrup until fluffy and lightened in color, 2-3 minutes. Add vanilla and then eggs one at a time.
- Slowly begin to incorporate the flour mixture about 1/2-1 cup at a time until all flour has been mixed into batter. With mixer speed on low, add apples and nuts and gently combine.
- Pour batter into prepared pan and place in the center of the oven to bake. Begin checking the cake one hour into baking. The baking time will vary based on your oven. Mine took about 75 minutes. Cake is done when it appears to be and feels "set" (isn't jiggling) and a toothpick comes out clean.
- Let cake cool in pan for about 20 minutes before running a knife all along the edges to loosen it from the pan. Carefully and gently flip over the pan and invert the cake onto a wire rack. Let cool completely before adding the glaze.
- For the glaze, whisk together powdered sugar, maple syrup and milk and drizzle over cake. Garnish with sifted powdered sugar if desired.
*Cake keeps very well for several days at room temperatures. Especially delicious if served slightly warm. Freezes very well.