Filled with a layer of local apples and cinnamon, sweetened with maple syrup and topped off with walnuts, this dairy-free Maple Apple Cake is autumn simplicity at its best. It’s just as good for breakfast on a crisp morning as it is for an afternoon treat with a cup of tea or hot cider.

Before we get started, I have two recommendations.

I recommend firmer apple varieties such as McIntosh, Honeycrisp, Jonagold or Cortland. If you want a tarter flavor, then Granny Smith are a great option. In this way, the apple layer of the cake maintains some texture.

I recommend using a tube pan with a removable bottom. It makes it easier to get the cake out of the pan. A Bundt pan would probably work too. I haven’t tried baking this cake in a plain square baking pan – the cooking time may need to be adjusted, so just keep your eye on it.

Maple Apple Cake

Serves 8-10

Ingredients

• 2 McIntosh apples, cored, chopped
• 2 ½ teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup melted butter
• 1 cup maple syrup
• 3 eggs
• 1 teaspoon sugar
• ¼ cup chopped walnuts
• 1 tablespoon butter, to grease the pan

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease the bottom and sides of the tube pan with the butter.
3. In a bowl, toss the apple pieces with 2 teaspoons of the cinnamon. Set aside.
4. Using a whisk, combine the flour, baking powder, baking soda and salt in a large mixing bowl.
5. In a medium-sized mixing bowl, beat the eggs. Then slowly whisk in the melted butter and maple syrup.
6. Pour the wet ingredients into the dry ingredients. Stir to combine into a smooth mixture.
7. Pour half of the batter into the greased tube pan. Add the apple mixture in an even layer on top. Then, pour the other half of the batter on top of the apple layer. You may need to use a spatula to gently spread the batter to evenly cover the apple layer.
8. Sprinkle on the chopped walnuts. Dust with 1 teaspoon sugar and ½ teaspoon cinnamon.
9. Bake for 40-50 minutes, until a cake tester comes out clean and dry.
10. Allow to cool for 10-15 minutes before removing the cake from the pan. Serve slightly warm or at room temperature.