This Maple Apple Cake was created as part of a paid partnership with Maple From Canada UK.
I’m obsessed with this Maple Apple Cake made with 100% Pure Canadian Maple Syrup! It’s light and fluffy, filled with gorgeous cream cheese frosting and topped with an apple maple glaze and crunchy toffee apples. If you’re looking for a dessert that will impress this Bonfire Night, this cake ticks all the boxes.
What makes this Maple Apple Cake so delicious?
- It’s light, fluffy and perfect as a showstopper dessert
- It has a rich, apple-flavoured maple glaze made with 100% Pure Canadian Maple Syrup
- It’s topped with toffee apples – a classic for Bonfire Night!
- The cream cheese icing is light and delicate
- It’s ideal for family gatherings, a party with friends or as a November birthday treat
How to safely make caramel for this Maple Apple Cake:
This cake is topped with signature toffee apples, which are easier to make than you might think! Here are my top tips for making caramel safely:
- Always wear protective clothing such as an apron.
- Keep children away from pans of hot sugar.
- Pour the sugar into a non-stick saucepan and do not touch it until it starts to melt. This can cause the sugar to crystallise, becoming grainy and unusable.
- Melt it on a low heat until it turns to a golden liquid and then give the pan a few small shakes, but do not stir.
- Always handle your pan with long oven gloves to avoid burn injury during caramel preparation.
- Use tongs to dip the apples in the caramel and coat them nicely before placing them on a wire rack to set. Do not touch the caramel with bare hands until completely cooled.
- Make sure you have adequate space on your countertop and a stable surface onto which you’ll be pouring your remaining caramel.
Did you know?
Maple syrup is classed based on its colour and flavour profile. The colours and flavours will change throughout the spring harvest and range from a light, delicate taste through to a dark, strong taste. Using the correct maple syrup in recipes changes everything.
Golden. This syrup comes from maple sap harvested at the very beginning of the season and has a sweet, delicate flavour. Perfect for topping yoghurts and ice cream.
Amber. A pure, rich taste and a magnificent amber colouring, this is fantastic for vinaigrettes and desserts.
Dark. This syrup has a more pronounced caramel flavour – perfect for cooking, baking and sauces and especially good for fruity dishes.
Very dark. This syrup is harvested at the end of the season and has a rich and distinctive flavour. Beautiful for sauces and glazes.
See how I made this over on Instagram!
Maple Apple Cake
For the maple cake
- 700 g self-raising flour
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 500 g unsalted butter cubed and brought to room temperature
- 600 g maple sugar
- 6 large eggs
- 2 tsp vanilla bean paste
- 250 ml buttermilk
- 4 large apples coarsely grated
For the maple-apple glaze
- 125 ml apple juice
- 250 ml 100% Pure Canadian Maple Syrup preferably Dark
For the toffee apples
- 220 g maple sugar
- 3 small Gala apples
- 30 g roasted almonds roughly chopped
For the filling
- 750 g cream cheese cold
- 185 g unsalted butter softened
- 100 g maple sugar
- 1/2 tsp ground nutmeg
- 1 tsp vanilla bean paste
- Edible dried rose petals for decoration
- Preheat the oven to 160C / 320F. Grease three 20cm round cake pans and line the base and side with baking parchment.
- Sift the flour, cinnamon and nutmeg into a large bowl. In a separate bowl, beat your butter and maple sugar either using an electric whisk (or in a stand mixer fitted with paddle attachment) until creamy and pale. Add the eggs, one at a time, beating well after each addition.
- Add the vanilla bean paste, and reduce your speed to low before incorporating the flour mixture, buttermilk, a pinch of salt flakes and the grated apple. Fold to combine.
- Divide the mixture between your prepared cake tins and smooth tops with a palette knife or spatula. Bake for 1 hour 30 minutes, or until a skewer inserted in the centre of a cake comes out clean. Remove from the oven and set aside to cool completely in pans.
- Meanwhile, make the filling by beating the butter until smooth. Add the maple sugar and vanilla bean paste and beat again until the filling starts to come together. Grate in the nutmeg and add the cream cheese, straight from the fridge. Fold in with a spatula to avoid your filling turning liquidy. N.B. Be careful not to overbeat as this will result in a runny frosting!
- To make the maple apple caramel, place the apple juice and maple syrup in a deep saucepan over medium heat and simmer for 10 minutes, swirling occasionally, until reduced by one-third. Set aside to cool completely.
- Now make your toffee apples (following the safety instructions detailed in this post). Line two heat-proof trays with baking parchment, and set a wire rack over the top of one of the trays. Pour your maple sugar into a deep non-stick saucepan over medium-low heat and cook, without touching, until you begin to see it turning to a golden liquid. Once a liquid begins to form, swirl the pan occasionally, for 7-9 minutes or until you have a golden brown caramel and maple sugar has completely dissolved.
- Using metal tongs, dip each apple into the caramel, one at a time, until completely coated then place on a wire rack to set. Pour any remaining caramel over parts of the apples you might have missed, and then the rest on the second prepared baking tray. Scatter with the roasted almonds. Set aside to cool completely, then break into shards and place in a food processor to finely crush.
- Trim the tops of each cake so you have a flat surface to work with and place the first layer on a serving plate. Spread one-third of the filling over the top of the cake and scatter with half of the praline. Sandwich the second cake and top with one-third cream cheese mixture, repeating the process with the remaining praline. Use a palette knife to ice the sides of the cake lightly with remaining one-third filling so you have a ‘naked’ look to your cake.
- Arrange the crunchy toffee apples on top of your cake, drizzle with the apple-maple glaze and sprinkle with rose petals.
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