Maple Apple Cake
The nearby orchards are open for apple picking and we’re finally feeling the relief of cooler temperatures—which means that it’s time for fall baking! And for us, that means lots of sliced apples eaten fresh and as many apple baked goods as we can make. We particularly love this Apple Cake, with its simple ingredients and easy Maple Icing. Plus, the recipe doesn’t require any special equipment, so it is a perfect cake to bake with my preschooler.
We made a few changes to the recipe when we made this cake recently:
- We used 1 cup whole-wheat flour and 2/3 rolled oats, ground finely in the food processor, in for the all-purpose flour. This was an easy way to add in some whole grains to our treat.
- Instead of 1 2/3 cups brown sugar, I used just 1 cup. I knew that the apple butter, dried apples, and fresh apples would provide plenty of natural sweetness in the mix.
- Rather than baking one large cake, I divided the batter between two well greased 8-inch cake pans. The baking time is a bit shorter at 34-36 minutes, or until a cake tester inserted into the center comes out cleanly, and it made it easier for us to share the end results.
And because we were dealing with nap times, baby feedings, and general family fun when we pulled this from the oven, we didn’t have a chance to spread the icing on while the cakes were warm. Instead, I let the cakes cool fully, then mixed up the icing and added it to a sandwich bag. Once I had a corner cut off, I let my 4 year old drizzle the icing all over one of the cakes. We let it set for a few minutes and then brought the cake to our neighbors to share. (We kept the other one for our afternoon snack!)
The cakes were moist and plenty sweet even with the reduction in sugar. And we loved all of the apple flavor and texture, which paired perfectly with cups of milk and coffee. Next time—and there will be a next time!—I might even try stacking the two cakes with cream cheese frosting for an apple layer cake. Get the full recipe for Apple Cake here.