Fresh Apple Cake with Maple Glaze

Updated:  September 2022

Although we can get pretty good apples all year long, Fall is definitely the season for great apples. 

I grew up with Red Delicious apples, not ever knowing there were actually other kinds available! 

I finally discovered Fuji apples - crispy, sweet with just the right amount of tartness - and haven't looked back. 

I love Fuji apples because they last forever in the refrigerator.  Well, maybe not forever, but a lot longer than other apples - 2 to 3 months if properly refrigerated! 

They're nice to have on hand for this delicious lightly spicy Fresh Apple Cake with Maple Glaze.  I've had this recipe for about 30 years and it's a success every time I make it.

Besides peeling and dicing the apples, this cake is so quick to put together.  You stir everything by hand in a large bowl, pour it in the prepared pan, and bake it for an hour.  Perfect!

The result is a soft, tender surprisingly lightly sweet cake full of apples (and pecans if you'd like - but toast them first!).

It's good any time of the year, but really welcomes in the Fall and holidays.  Great for a gift or to take to a gathering.  

Everyone will want the recipe!

Don't forget the maple glaze - it soaks down into the cake a little and is just a divine bite. I tend to use a little more glaze than called for because maple is an amazing flavor.

If you're looking for a different kind of apple cake, there's always Ligita's Quick Apple Cake (made in a pie pan!), or the always incredible Cider Glazed Apple Bundt Cake. 

This Fresh Apple Cake with Maple Glaze is still my favorite apple cake, though, even after all these years.  

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Fresh Apple Cake with Maple Glaze

Yield: 12

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

*Love the light cinnamon flavor. Great texture and gets better every day!

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Ingredients

• 3 C. Peeled and diced apples
• 2 C. granulated sugar
• 3 C. Flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 2 eggs, lightly whisked together
• 1 C oil (canola or vegetable)
• 2 tsp. vanilla
• 1 C pecans, chopped (optional)
• 4 heaping tablespoons powdered sugar
• 2-3 teaspoon milk
• ¼ to ½ teaspoon maple extract

Instructions

1. Preheat oven to 325°.  Grease and flour a bundt or tube pan.
2. Put diced apples into a large bowl, then add the sugar and let them sit for about 5 minutes to make some juice so the batter won't be so stiff.  
3. In a smaller bowl, sift together the flour, soda, salt and cinnamon.
4. Mix the 2 eggs and oil into the apples, then pour the flour mixture, a cup at a time, stirring between additions.
5. Stir in vanilla and then add pecans (pecans optional).
6. Bake 1 hour. Remove from oven if cake tester comes out almost clean, with just a few crumbs. Place on a wire rack and cool ten minutes before turning out onto a cooling rack. Cool completely.
7. Place wax paper under the rack. For the glaze, whisk together the powdered sugar, milk, and maple flavoring and drizzle or pour over the cake.

Notes

Tips and Stuff:

Next time I'm adding about ½ Cup of golden raisins - I think that would make it even better!

I use Pam and flour to prepare the pan.  Make sure the flour/Pam also coats the tube part of the pan so it won't stick, and tap the pan upside down to make sure there are no flour clumps that will transfer to the baked cake.

I sprinkle a little powdered sugar after it's baked just to make it pretty, but that's completely optional.

I kind of like chopped apples rather than diced - just my preference.

Great in the morning, nuked for about 15 seconds and enjoyed with a cup of coffee for breakfast!!

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 347Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 208mgCarbohydrates: 66gFiber: 3gSugar: 40gProtein: 5g

Nutrition Values are Approximate