Maple Apple Spice Cake

Name: Maple Apple Spice Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Ingredients: 1 tablespoon ground cinnamon; 1/2 tsp EACH ground cloves, ground ginger, ground allspice; 1/4 teaspoon ground nutmeg; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup butter, softened; 3/4 cup pure maple syrup; 2 tablespoons molasses; 1 tablespoon vanilla extract; 2 large eggs, room temperature; 3 large egg yolks, room temperature; 1 cup full fat sour cream; 2 Granny Smith apples, peeled, and diced into 1/4” - 1/2” pieces; 3/4 cup walnuts, chopped; 8 ounces cream cheese, softened; 6 tablespoon unsalted butter, room temperature; 1 tablespoon sour cream; 2 tablespoons pure maple syrup; 1 teaspoon pure vanilla extract; Dash of Salt; 1/2 teaspoon reserved Spices; 2 cups confectioners’ sugar

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
16 servings
Course
Dessert, Cake
Cuisine
American

Maple Apple Spice Cake

Victor Mills

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Maple Apple Spice Cake

1 tablespoon ground cinnamon
1/2 tsp EACH ground cloves, ground ginger, ground allspice
1/4 teaspoon ground nutmeg
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter, softened (1 stick)
3/4 cup pure maple syrup
2 tablespoons molasses
1 tablespoon vanilla extract
2 large eggs, room temperature
3 large egg yolks, room temperature
1 cup full fat sour cream
2 Granny Smith apples, peeled, and diced into 1/4” - 1/2” pieces
3/4 cup walnuts, chopped

Cream Cheese Frosting

8 ounces cream cheese, softened
6 tablespoon unsalted butter, room temperature
1 tablespoon sour cream
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Dash of Salt
1/2 teaspoon reserved Spices (in directions)
2 cups confectioners’ sugar

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Instructions

Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper that extends beyond the pan and spray with nonstick cooking spray. Set aside.
Mix cinnamon, ginger, cloves, allspice, and nutmeg together in a large bowl. Remove 1/2 teaspoon for the frosting. To the large bowl, mix in flour, baking powder, baking soda and salt. Set aside.
With a stand or hand mixer, beat butter and sugar over medium high speed until light and fluffy, about 4 minutes, scraping down sides as needed. With mixer running on medium speed, beat in maple syrup, molasses and vanilla until well combined followed by eggs, then egg yolks, one at a time, beating just until the yellow disappears after each egg.
Gradually add flour mixture to butter/sugar mixture in thirds, alternately with sour cream in between each third, beating until just combined after each addition. Stir in apples and walnuts. Spoon batter into prepared pan.
Bake at 350 degrees F until a wood pick inserted near the center of cake comes out clean, 34 - 40 minutes. Let cake cool in pan on wire rack, about 2 hours before frosting OR serve warm directly right out of the oven without frosting.
Maple Frosting: Using a stand or hand mixer, beat the cream cheese, butter, sour cream, maple syrup, vanilla, salt and reserved 1/2 teaspoon spices at medium high speed until well combined. Add confectioners’ sugar 1/2 cup at a time then beat until very fluffy, about 2 minutes. Add either more maple syrup if frosting is too thick or more sugar if too thin to reach desired consistency. Evenly spread frosting over cake and sprinkle with chopped walnuts (optional).
Refrigerate cake for up to 5 days and bring to room temperature before serving.