Maple Apple Cinnamon Cake Recipes

CINNAMON APPLE CAKE

Steps:

• In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into sugar mixture (batter will be thick). Fold in apples. Spread into a greased and floured 13-in. x 9-in. baking pan. , For topping, beat the butter, sugar and cinnamon in a small bowl. Stir in coconut and walnuts; mix well. Sprinkle over the batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean.

MAPLE CINNAMON GLAZE FOR CAKES ETC.

Steps:

• In small bowl whisk ingredients til smooth and creamy.
• Add more powdered sugar if too thin.
• Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
• Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

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.

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.

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 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

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.

APPLE CINNAMON ROLL CAKE WITH MAPLE CREAM CHEESE ICING

Steps:

• In a large bowl, whisk together the all purpose flour, light brown sugar, granulated sugar, baking powder, salt and instant yeast. Transfer to the stand mixer bowl.
• In a small saucepan or microwave safe bowl, melt the butter. Cool slightly and add the milk, whisking to avoid clumps. Heat to 110F and transfer to a bowl. Whisk in the eggs.
• Using the hook attachment, pour the wet ingredients into the dry mixture. Mix on low for 5 minutes, increase speed to medium-high for another 5 minutes, until dough comes together. It should be tacky but not too sticky.
• Transfer to a floured surface and knead for 3-4 minutes. Form into a bowl and transfer to a greased bowl. Cover with a towel, and allow to rise in a warm place for 1 hour. Dough will double in size.
• Lightly flour a surface and roll out the dough to a 12×15" rectangle.
• Spread the cinnamon filling all over the dough. Sprinkle the finely diced apples on top.
• Using a dough or pizza cutter, cut the dough lengthwise, 3 times, into 4 even strips. Starting from the bottom, roll the first strip to the top. Place the end of first roll on top of the second strip, and roll again from bottom to top. Repeat with the remaining strips of dough until you have a giant roll.
• Place on 11" skillet lined with parchment paper. Cover with plastic wrap or a kitchen towel for 30 minutes.
• Preheat oven to 350ºF. Bake apple cinnamon roll cake for 30 minutes. Cover with foil and reduce oven temperature to 325ºF. Bake for an additional 25-30 minutes, until light golden and set in the middle. Let the roll cool 10 minutes before icing.
• Slather maple cream cheese icing before serving. Enjoy!
• In a large bowl, using a silicone spatula, combine the softened butter, cinnamon, nutmeg and brown sugar.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, until smooth. Add the sifted powdered sugar, milk, vanilla extract and salt. Mix on low until well combined. If the icing is too runny, add an additional 1/4 cup of powdered sugar at a time, until desired consistency. Icing should be spreadable and not too thick.