Cinnamon Apple Cake with Maple Brown Sugar Glaze

Cinnamon Apple Cake with Maple Brown Sugar Glaze

Product Code: R0059

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The classic flavors of warm cinnamon, tart apples and maple come together beautifully in this cake.

INGREDIENTS

1/3 cup butter, softened
1/3 cup shortening
3/4 cup granulated sugar
2/3 cup brown sugar, packed
2 eggs, room temperature
2 teaspoons Cinnamon Spice Bakery Emulsion
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened applesauce
3/4 cup tart apples peeled and finely chopped

Maple Brown Sugar Glaze:
1/4 cup butter
1/4 cup brown sugar, packed
1/4 cup heavy whipping cream
1/4 teaspoon LorAnn Naturals Maple Flavor (or 1/8 teaspoon LorAnn Super Strength Maple Flavor)
1 cup confectioners' sugar, sifted
1/4 cup chopped pecans, toasted (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F. Grease and flour a 9-inch or 10-inch Bundt pan. 
  2. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in Cinnamon Bakery Emulsion. In a medium bowl, combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternating with applesauce, beating well after each addition. Stir in apple. 
  3. Pour into prepared pan and bake for 55 - 60 minutes or until toothpick inserted into center comes out clean.
  4. To make glaze, melt butter and brown sugar in a heavy medium saucepan over low heat. Stir in cream. Increase heat to medium low and cook and stir until mixture comes to a boil; boil for 1 minute. Remove from heat and whisk in maple flavoring and sugar. Pour over cake and immediately sprinkle with pecans, if using. Serves 12

Cinnamon Apple Cake with Maple Brown Sugar Glaze


Cinnamon Apple Cake with Maple Brown Sugar Glaze
By
Bundt cake made with real apples and drizzled with a maple brown sugar glaze.
Ingredients
  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 3/4 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 2 eggs, room temperature
  • 2 teaspoons Cinnamon Spice Bakery Emulsion
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened applesauce
  • 3/4 cup tart apples peeled and finely chopped
  • 1/4 cup butter
  • 1/4 cup brown sugar, packed
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon LorAnn Naturals Maple Flavor (or 1/8 teaspoon LorAnn Super Strength Maple Flavor)
  • 1 cup confectioners' sugar, sifted
  • 1/4 cup chopped pecans, toasted (optional)
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch or 10-inch Bundt pan.2. In a large bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in Cinnamon Bakery Emulsion. In a medium bowl, combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternating with applesauce, beating well after each addition. Stir in apple.3. Pour into prepared pan and bake for 55 - 60 minutes or until toothpick inserted into center comes out clean.4. To make glaze, melt butter and brown sugar in a heavy medium saucepan over low heat. Stir in cream. Increase heat to medium low and cook and stir until mixture comes to a boil; boil for 1 minute. Remove from heat and whisk in maple flavoring and sugar. Pour over cake and immediately sprinkle with pecans, if using.
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Yield: Serves 12
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