I love baking around the holidays. This weekend I had some leftover apples that were getting a bit softer. I thought it would be great to use them up so I decided on an Apple Bundt cake with a maple glaze topping. This homey delight will keep you wanting more. It is perfect to serve with coffee in the morning or for dessert on a cold evening.
3 cups flour (I used 1° organic foods sprouted spelt flour.)
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
One cup canola oil
1/4 cup pure maple syrup (Tonewood)
2 teaspoons vanilla extract
3 cups chopped apples
Preheat your oven to 350°F. Spray a 10 inch bundt pan with nonstick baking spray. In large bowl, whisk together flour sugar, cinnamon, baking soda, and salt. I do this in my stand mixer.
Add the eggs, oil, syrup and vanilla to the dry ingredients. Be sure to put your mixer on medium speed and beat for one minute until all the ingredients are blended. Make sure to scrape the sides in the bottom of the bowl with a spatula. Beat for another minute. Gently stir in apples.
Spread the batter evenly into your Bundt pan.
Bake in preheated oven for about 70 minutes or until a toothpick comes out clean. Let cool in pan on wire rack for 20 minutes and then invert onto your cake plate. Top with warm maple glaze that is drizzled over the cooled cake.
1 cup packed dark brown sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cut into small pieces
1/4 cup pure maple syrup
1/4 cup milk
In a Medium saucepan, combine brown sugar, salt, butter, syrup and milk. Bring to a slow boil over medium-high heat, whisking constantly. Boil, whisking, for two minutes, until the sugar is dissolved. Let cool for five minutes before just going over the cake. I drizzled mine in phases. I drizzled a little, and let it cool. Then I drizzled more.
The results turned out super yummy! Happy baking!
Adapted from the Piece of Cake! Cookbook by Camilla V. Saulsbury