Maple Apple Cinnamon Cake Recipes

CINNAMON APPLE CAKE WITH SALTED MAPLE BUTTERCREAM

Steps:

• Preheat the oven to 120C/ 240F/ GM 1/2 and line several baking trays with parchment paper
• Carefully core and peel 3 of the apples and slice into rounds approx 3-4mm thick. Lay the slices out on the baking sheet
• Do not peal the final apple. Core it and slice into very thin rounds - no thicker than 2mm. Add to the baking sheet
• Put the tins in the oven and cook for 1 hour, turning after 30 minutes
• Remove from the oven, let cool, then store in airtight containers until ready to use. The thinner slices will be crisper than the thicker slices - store in separate containers. The apple slices will darken over time, but will keep for several days once cooked
• Preheat oven 170C/ 325F/ GM3 and grease & line two 6 inch/ 15cm cake tins
• Finely chop the thick, skinless dried apple slices.
• Weigh the flour, baking powder, cinnamon and nutmeg into a bowl and stir briefly
• Put the butter and sugar into a medium sized bowl and cream, using electric beaters, until fluffy and pale in colour
• Separate the egg yolks and whites. Add the yolks to the cake batter and put the whites into a small mixing bowl
• Add the milk to the cake batter and beat until the milk and egg yolks are incorporated
• Sieve the flour mix into the cake batter and, using a large metal spoon, gently mix it all into the cake batter
• Stir the chopped dried apples into the mix
• Whisk the egg white to stiff peaks. Take a large spoonful and fold into the cake batter then fold in the rest of the egg whites very gently
• Divide the batter between the tins filling to 2/3 full. Avoid the temptation to overfill your tins - just use any excess batter make a cupcake or two
• Bake for approx 25 minutes until the sponge springs back when lightly pressed or a skewer comes out clean
• Let cool in the tins for 2 minutes, then remove from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack before decorating
• Use a pestle and mortar to crush the sea salt to a powder
• Using electric beaters whip the butter and icing sugar together - add the icing sugar 1 tbsp at a time
• Beat in the maple syrup, followed by the powdered salt
• Taste - add a little more powdered salt to suit tastes
• Put one layer of the cake onto a board/ plate and pipe blobs of buttercream around in a circle. Fill in the middle in the same way - use just under half of the buttercream
• Carefully top with the remaining layer of cake. Pipe a couple of blobs of buttercream onto the top and spread it out thinly to just cover the top of the cake
• Pipe neat blobs onto the top of the cake in a circle and again, fill in the centre in the same way
• Take a few of the remaining apple rings and, using scissors, cut into wedges. Use to decorate the top of the cake - poke one into each buttercream peak. Sprinkle with a little ground cinnamon
• Any remaining slices of apple can be served alongside the cake

CINNAMON APPLE CAKE WITH MAPLE ICING

Steps:

• Pre heat oven to 180C/350F. Grease and line a 9x5" cake tin.
• Sift the flour into a bowl and add the baking powder, sugar and spices. Mix to combine.
• In a separate bowl mix the wet ingredients together - oil, milk and vanilla.
• Peel one of the apples and cut into 1cm sized chunks. With the other apple, quarter and cut into thin slices.
• Pour the wet ingredients into the dry ingredients and mix until combined, don't over mix. Add the chopped apple and mix until evenly distributed.
• Pour into the lined loaf tin and then gently tap on the work surface to release any air bubbles.
• Arrange the sliced apple on top, I did two rows but you can arrange however you like.
• Place in the oven for 30-40 minutes. Keep an eye on it as this may vary depending on ovens. Place a skewer in the middle, if it comes out clean it's ready.
• Transfer to a cooling rack and prepare your icing. Mix the icing sugar and maple syrup together until smooth, add a splash of water to thin it.
• Drizzle on top once the cake is cooled and serve!

CINNAMON APPLE CAKE

Steps:

• To make cake: Preheat oven to 350°F. Combine granulated sugar, flour, baking soda, cinnamon and salt in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick. Pour cake batter into greased 13 x 9-inch pan. Sprinkle with brown sugar and cinnamon. Bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean. To make Caramel Sauce: Combine butter, sugars, and evaporated milk in medium saucepan over medium high heat. Stirring constantly, bring to a boil for 1 minute. Add cinnamon and vanilla. Cool. Cut cake and serve with caramel sauce. If desired, top with ice cream or whipped topping.

APPLE CINNAMON CRUMB CAKE

Steps:

• Whisk flour, brown sugar and cinnamon in a medium size bowl. Add the cubed butter. With a pastry cutter, fork, knife or hands cut the butter into the mixture until it resembles medium size crumbs. Set aside.
• Chop the apples. Toss with cinnamon and brown sugar and set aside.
• Preheat oven to 350 F. Lightly grease an 8 inch springform pan. Set aside.
• Whisk flour, cinnamon, baking powder and baking soda in a medium size bowl. Then set aside.
• Into a mixer bowl add the eggs, oil and sugars. Beat until combined.
• Add the sour cream and milk. Beat until combined.
• Add the flour mixture to the mixer and beat until flour is just incorporated. The batter will be thick!
• Pour the cake batter into the prepared cake pan.
• Add the chopped apples and lightly press the apples into the batter.
• Sprinkle with the oatmeal topping.
• Bake 40-50 minutes or until toothpick inserted comes out clean and topping is dark golden brown.
• To a small bowl add melted butter, maple syrup, powdered sugar and milk. Whisk until combined and smooth. Add more milk or powdered sugar until desired consistency. Then drizzle over cake.

MAPLE APPLE CINNAMON CAKE

Steps:

• Preheat oven to 350°F Spray a 9-inch Bundt pan with Pam.
• Make cake: in a large bowl and using a whisk, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil and vanilla.
• In another bowl, stir together 2 cups flour, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the applesauce mixture just until everything is combined.
• In another bowl, toss together apples, sugar and 1 tbsp flour. Stir the mixture into the batter. Pour it into the prepared pan.
• Place the pan in the centre of the oven and bake for 35 to 40 minutes or until a tester comes out dry.
• Let the pan cool on a wire rack.
• Make icing: in a bowl and using an electric mixer, beat together the icing sugar, syrup and water. Add additional water as needed to achieve spreading consistency. Spread icing over cake.

APPLE CINNAMON SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt; set aside.
• In a large bowl, combine sugar, eggs, oil, orange juice and vanilla. Beat on high speed of an electric mixer until blended. Beat in flour mixture. Fold in chopped walnuts. Pour 1/3 of batter into prepared pan. Mix together chopped apples and cinnamon chips, and sprinkle 1/2 of mixture over batter in pan. Repeat layers, ending with batter.
• Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar before serving.

CHUNKY APPLE-CINNAMON CAKE

Steps:

• Preheat oven to 425°. In a large bowl, toss apples with brown sugar and 2 teaspoons cinnamon., In another large bowl, beat 1 cup sugar, oil, eggs, orange juice and vanilla until well blended. In a third bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture., Transfer half the batter to an ungreased 13x9-in. baking pan. Top with apples. Spread remaining batter over apples. Mix remaining cinnamon and sugar; sprinkle over top. Bake 10 minutes., Reduce oven setting to 375°. Bake until golden brown and apples are tender, 35-45 minutes. Cool on a wire rack.

MAPLE-CINNAMON CAKE

Steps:

• Preheat oven to 400°F. Spray 8 x 8 x 2-inch baking pan with vegetable oil spray. Whisk applesauce, syrup, oil, egg and vanilla in large bowl until blended. Sift flour, brown sugar, baking powder, cinnamon, baking soda and salt into applesauce mixture. Stir to blend. Transfer batter to prepared pan. Bake cake until edges pull away from sides of pan and tester inserted into center comes out clean, about 28 minutes. Transfer pan to rack and cool cake completely. Cut into 12 pieces and serve.

CINNAMON-MAPLE APPLESAUCE

Steps:

• In a large heavy-bottomed pot, combine apples, lemon juice, 1/2 cup water, maple syrup and cinnamon, cover, and cook over medium heat, stirring often, until the apples have softened, around 15 minutes. Remove lid and cook for another 5 minutes, until any excess liquid cooks off.
• For a chunky sauce, use a potato masher to carefully mash the apples. For a smooth sauce, transfer the mixture to a food processor and pulse to your desired consistency. If you like a thinner sauce, add up to 1/2 cup of water.
• Taste and add a bit more maple syrup as necessary. (It will depend on the combination of apples.) Stir in a pinch of kosher salt.

BUTTERY APPLE CINNAMON CAKE

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Prepare a 9-inch springform pan.
• In a bowl using an electric mixer beat the butter with 1-3/4 cups sugar, softened cream cheese and vanilla until smooth and well blended (about 3-4 minutes).
• Add in eggs; mix well until completely blended.
• In a small bowl combine the flour, baking powder and salt; add to the creamed mixture just until blended.
• In a small bowl combine 1/3 cup white or light brown sugar with 3 teaspoons cinnamon.
• In another bowl mix together the chopped apples with 3 tablespoons of the cinnamon mixture, then stir the apple mixture into the batter.
• Transfer the batter into prepared baking dish or springform baking pan.
• Sprinkle the top of the batter with remaining cinnamon/sugar mixture.
• Bake for about 50-60 minutes (for springform pan) or until the cake test done.
• Cool cake completely in the pan, then remove to a wire rack.

APPLE AND OLIVE OIL CAKE WITH MAPLE ICING

Steps:

• 1. Grease an 8-inch / 20-cm springform cake pan and line the bottom and sides with parchment paper. Place the raisins and water in a medium saucepan and simmer over low heat until all of the water has been absorbed. Leave to cool.
• 2. Preheat the oven to 325°F / 170°C. Sift together the flour, cinnamon, salt, baking powder, and baking soda and set aside.
• 3. Put the oil and superfine sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a whisk if you don't have a mixer). Slit the vanilla bean lengthwise in half and, using a sharp knife, scrape the seeds out into the bowl. Beat the oil, sugar, and vanilla together, then gradually add the eggs. The mix should be smooth and thick at this stage. Mix in the diced apples, raisins, and lemon zest, then lightly fold in the sifted dry ingredients.
• 4. Whisk the egg whites in a clean bowl, either by hand or with a mixer, until they have a soft meringue consistency. Fold them into the batter in 2 additions, trying to maintain as much air as possible.
• 5. Pour the batter into the lined pan, level it with an icing spatula, and place in the oven. Bake for 1 1/2 hours, until a skewer inserted into the center comes out clean. Remove from the oven and leave to cool in the plan.
• 6. Once the cake is completely cold, you can assemble it. Remove from the pan and use a large serrated knife to cut it in half horizontally. You should end up with 2 similar disks. If the cake is very domed, you might need to shave a bit off the top half to level it.
• 7. To make the icing, beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment. Add the cream cheese and beat until the icing is totally smooth.
• 8. Using the icing spatula, spread a layer of icing 3/8 inch / 1 cm thick over the bottom half of the cake. Carefully place the top half on it. Spoon the rest of the icing on top and use the icing spatula to create a wavelike or any other pattern. Dust it with confectioners' sugar, if you like.