Fresh Apple Cake with Buttery Maple Syrup Glaze

There’s a crisp bite to the night air. Thanksgiving is right around the corner. Election ads have finally stopped running. Yes, it’s officially Autumn! Bring on the Pumpkin Pie! Or Cranberry Loaf! Or apple anything as long as it involves sugar and butter! I’m loving this moist cakey quick bread which feature chunks of apples and is topped with a hot buttery maple glaze. Oh heavens, it’s so good. 🙂

Fresh Apple Cake with Warm Maple Glaze Makes One 9″ x 13″ Cake OR Two Standard Loaves

Cake:
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1 stick butter, softened
1/2 cup vegetable oil
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3 large or 4 small tart apples, such as Granny Smith, cored and cut into 3/4″-ish pieces

Maple Glaze:
1 cup pure maple syrup
1 stick butter
1/2 cup half-n-half (or go hog-wild and use heavy cream!)
1/4 teaspoon salt

Vanilla ice cream if eating for dessert. Heh.

Preheat the oven to 350 degrees. If using glass baking pans, only preheat to 325 degrees. Grease the pan(s) you are using with butter. Set aside.

If you haven’t done this already, core and cut up the apples. Using a stand mixer or a handheld mixer, beat the butter and sugar in a large mixing bowl on high speed till fluffy. Add in the eggs and thoroughly mix till light and fluffy. Add the vanilla and mix to combine. Turn off the mixer. Add all the dry ingredients- flour spices, baking soda and salt- on top of the wet ingredients in the bowl. Mix until just blended together. The batter will be quite thick.

Crazy Food Lady Food Moment: Yes, technically one should mix all the dry ingredients together in a separate bowl and sift them together before adding into the wet ingredients, but seriously, that is just a stupid amount of work. If you are using my fast and lazy method, just be sure to add the leavening (baking soda) as the last ingredient on TOP of the flour before turning the mixer back on and blending the whole mess together.

Finally, add the apple chunks into the bowl. Do not use the mixer to blend as it will chop up the apples even more. You want noticeable chunks in the batter. Instead use a spatula to fold and mix in the chunks. Spread the chunky batter into the prepared pan(s) and bake, turning the pan halfway through the cooking to ensure even baking and browning. For a 9″ x 13″ pan, baking time should total 50 to 55 minutes. For two loaf pans, baking time is slightly longer or one hour to one hour and 10 minutes. You will know when the cake is done when the top springs back when lightly touched (or use the toothpick method.) If the oven is too hot, the cake will brown too quickly before it is done. Cover the cake with foil for the last 20 minutes. When the cakes are done, poke the tops with a cake tester or toothpicks to make a lot of small holes. Carefully pour the warm maple topping slowly over the top of the cake so it can penetrate the insides. Cool slightly before serving.

Maple Glaze:
In a small saucepan add the syrup, butter, half-n-half, and salt and bring to a gentle boil over low heat. Boil for one minute stirring with a wire whip. Slowly pour over the warm cake allowing it to sink into the appley deliciousness. If you are eating this for dessert, vanilla ice cream makes a great accompaniment. If you are eating this for breakfast, add bacon! Bwahahahahhaaaa!