Apple cake with maple glaze

As I sat here to write about this apple cake I automatically thought of the devil’s food loaf I posted a while ago, even though both cakes have nothing in common except for the fact that they’re both delicious. The same way I thought of Annie Bell when I wanted a chocolatey cake, I reached for Lisa Yockelson’s cookbook while thinking of a Bundt cake – she has great recipes that always turn delicious, even though I have to adapt them a bit for I don’t own a 15-cup capacity pan – or an 18-cup capacity pan, for that matter. :D

Math was never my strongest suit when I was at school but luckily I picked up enough of it to get me through life without much trouble (at least so far). ;) Today I bring you a wonderful apple cake adapted for an 8-cup capacity ring or Bundt cake – I hope you enjoy it.

Apple cake with maple glaze
slightly adapted from the delicious Baking Style: Art Craft Recipes

Cake:
2 cups (280g) all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon table salt
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
pinch of ground ginger
1 cup (200g) granulated sugar
¼ cup (44g) light brown sugar, packed
2 large eggs
2/3 cup (160ml) canola oil
1 teaspoon vanilla extract
2 medium Granny Smith apples, peeled and coarsely grated

Glaze:
1/3 cup (80ml) maple syrup
2 tablespoons (28g) unsalted butter, chopped
pinch of salt
½ tablespoon brandy or Calvados (optional)
¼ teaspoon vanilla extract

Preheat the oven to 180°C/350°F. Butter and flour an 8-cup capacity ring or Bundt pan.
In a medium bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.
Using an electric mixer, beat eggs and sugars for 2 minutes or until thickened. With the mixer on medium speed, gradually add the oil in a thin, steady stream, then beat for 2 minutes. Beat in the vanilla and the apples. On low speed, add the sifted ingredients in two additions, scraping the sides of the bowl after each addition.

Pour the batter into the prepared pan. Bake the cake for about 50 minutes or until risen and golden and a skewer inserted in the center comes out clean. Cool in the pan for 15 minutes – in the meantime, make the glaze: place maple syrup, butter and salt in a small saucepan. Set over low heat and bring to a simmer, stirring occasionally. Simmer for 1 minute, remove it from the heat and stir in the brandy or Calvados, if using. Simmer for another minute, then remove from the heat. Stir in the vanilla.

Carefully unmold the cake onto a rack and brush it generously with half the glaze, wait 10 minutes, then brush it with the remaining glaze. Cool completely.

Serves 8-10