This Glazed Maple Apple Cake is a moist, fall-ready dessert with apples distributed throughout and a maple glaze that tastes like buttery toffee.
Maple syrup always makes me think of my Nan.
Years ago Paul and I visited her in Las Vegas. My Uncle Randy made a huge stack of pancakes for her and poured maple syrup over them, telling her to say “when.” She never did—he just kept pouring until the pancakes were soaked and the plate flooded. When I asked if she hadn’t heard him, she grinned and said she had. She was 92, full of spirit, and unforgettable.
She’s gone now, but every time I use maple syrup I smile and remember her. This Glazed Maple Apple Cake is exactly the kind of treat she would have adored—rich, sweet, and comforting.
You can use any apple variety you prefer. I didn’t peel mine because the skins break down during baking, saving time and adding texture. If you prefer peeled apples, feel free to peel them. I used pecans for the glaze topping, but walnuts work well too.
I served this cake for Rosh Hashanah dinner and my dad said it tasted like toffee. It’s a crowd-pleaser and perfect for holiday gatherings or a cozy autumn dessert.
Watch the video for Glazed Maple Apple Cake
Glazed Maple Apple Cake
15 mins
25 mins
40 mins
12
Ingredients
For the Cake
- 1 1/3 cups packed brown sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 medium apples, diced very small (about 2 cups)
For the Maple Glaze
- 1/4 cup unsalted butter
- 1/3 cup maple syrup
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350°F. Line a 13×9-inch baking dish with parchment paper, letting the ends extend up the sides for easy removal.
- In a large bowl with an electric mixer, beat the brown sugar, melted butter, maple syrup, and vanilla until combined.
- Add the eggs, then stir in the flour, salt, and baking soda until just combined.
- Fold in the diced apples—the batter will be thick.
- Transfer the batter to the prepared pan and spread evenly.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out almost clean.
- Make the glaze: in a small saucepan, melt the butter over medium heat. Stir in the maple syrup and brown sugar. Bring to a boil, stirring constantly, and cook until thickened, about 2 minutes. Remove from heat and stir in the pecans if using. Pour the glaze over the warm cake.
- Let the cake cool completely in the pan. Cut into squares and serve.
Video
Notes
Nutrition
|
Carbohydrates: 61 g
|
Protein: 4 g
|
Fat: 14 g
|
Sugar: 42 g
Nutritional information is an estimate and can vary based on products used and any changes to the recipe. For precise values, calculate using your specific ingredients.