I don’t know about your house, but fall is a favorite time of year in mine. We all are chomping at the bit to wear our sweaters, open the windows, make backyard fires, watch some football (woo pig sooie, anyone?) and make as many fall treats as possible. And for whatever reason, in my heart of hearts, I designate my recipes and decorations by months. I think it falls appropriately with the harvest schedule, but you’d never know that by the supermarkets. September represents all things apples…apple butter, apple pies, apple cake. We eat these things at other times than September, but we will just look at it like it’s National Apple Month, worthy of being celebrated. Although I just googled “National Apple Day” and it actually falls on October 21. This totally messes with my internal fruit calendar. Oh well, today we are going to pay tribute to the lovely apple with a delicious recipe that is loaded with fall buzz words.
First things first, grab all of your ingredients. Oil, sugar, eggs, flour, baking powder, cinnamon, salt, apples, pecans, vanilla and maple syrup.
Now before you make this cake, hop on over to Amazon and order one of these bad boys, an apple-peeler-corer-slicer. It is one of my favorite kitchen tools, just behind my mixer and food processor. Once I get it down, it usually stays countertop because we use it every day. My kids love to help in the kitchen and this is a great tool to let them do just that. And with this recipe there were enough apples needed so that each of them got a turn…word of advice: it doesn’t matter how many you need, everybody gets a turn!
Once you finish your apples, chop them up and set them aside. Mix together your oil and sugar. I was tempted to use coconut oil here, but I was taking it to a friend and didn’t have enough ingredients to start from the beginning if it flopped. But I imagine you could use it and make it slightly healthier. Next incorporate the eggs, one at a time, mixing well after each egg. Then you will sift together (or do what I do and add the smallest dry ingredient to the largest while the mixer is running) the dry ingredients and add to the egg mixture. Once that is all mixed in you add the magical fall ingredients. Dump the apples, pecans, vanilla and maple syrup into the bowl and stir until it is combined. Now you need to grease and flour your favorite bundt pan. Pour the batter into the pan and toss that deliciousness into the oven. You will be baking this at 350 for around an hour. Pro tip: Anytime a recipe says to bake for an hour, I check at 45 minutes to see how it is coming along.
It is finished baking when a toothpick inserted in the middle comes out clean. Then allow it to cool on a wire baking rack for about 20 minutes. By letting it cool, you are allowing the cake to release from the pan. However, if you let it sit in the pan too long, it will be soggy on top. So, you cool and then flip to allow it to cool completely.
Once it has cooled, mix up a batch of maple glaze. Pour your powdered sugar and maple syrup in a bowl and mix until it is combined. It shouldn’t be all that combined. You will need to add milk, a splash at a time, to make it the consistency that you like. I, very rarely, get it right on the first try. I usually have to add in more powdered sugar to thicken it back up. You want it to be pourable, but not soupy. This way it keeps a pretty drizzle on top of the cake.
Now my friends, I recommend you throwing that cake on a pretty cake stand and drizzling to your hearts content. I like to keep some glaze in reserve to top off each slice. I would also recommend you eating this late at night, after your kids go to bed, with a cup of coffee. Go. Make. Eat. Now.
Maple Cinnamon Vanilla Apple Cake
1 1/2 cups vegetable oil
2 cups sugar
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 cups chopped apples
1 cup chopped pecans
1/4 cup maple syrup
1 teaspoon vanilla
Preaheat oven to 350. Blend oil and sugar together, add eggs, 1 at a time, beating well after each addition. Sift together dry ingredients; add to egg mixture. Mix well. Add apples, pecans, vanilla and maple syrup. Pour into greased and floured bundt pan. Bake approximately 1 hour.
Allow to cool completely and drizzle glaze on top.
Start with 2 cups of powdered sugar and add 3 tablespoons of maple syrup. Slowly add milk to reach consistency you desire (a teaspoon at a time). Drizzle over cooled cake.