Apple Cake

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Celebrate fall in the best way with this sensational Apple Cake. It is perfect for breakfast or dessert.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 354kcal

Author: Jocelyn Delk Adams

Ingredients

For the Cake:

⅓ cup unsalted butter room temperature
½ cup granulated sugar
1 large egg room temperature
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup buttermilk room temperature
5 teaspoons pure maple syrup separated
1 teaspoon pure vanilla extract
1 1/2 cups apple slices peeled

For the Crumble Topping:

¾ cups all-purpose flour
¼ cup granulated sugar
1 tablespoon brown sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ cup unsalted butter melted then cooled

Instructions

For the Cake:

Preheat oven to 350 degrees and liberally spray 9 inch round pan (or 8x8 sized pan) with non-stick baking spray.
In the ceramic bowl of your stand mixer, beat together butter and sugar on high speed for 4-5 minutes until light and fluffy.
Add in egg and continue to mix until combined.
Change mixer to low speed and slowly add in flour, salt, baking powder, and baking soda until just combined then pour in buttermilk, 2 teaspoons of maple syrup and vanilla extract and mix until it all just comes together without over mixing. Turn off mixer.
Evenly spread cake batter in pan then top with sliced apples and drizzle with remaining 3 teaspoons of maple syrup.

For the Crumble Topping:

Whisk together flour, both sugars, salt, and cinnamon until mixed.
Drizzle butter over flour mixture, and using a fork, stir together until crumbs form.
Sprinkle crumbs over apples.
Bake cake for 30-38 minutes OR until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool for at least 20 minutes then serve.

Notes

To keep that apple cake tasting as fresh as a crisp autumn day, cool it completely before you tuck it away. Slide it into an airtight container or wrap it up snug in plastic wrap. You can keep it at room temperature for a couple of days, or if you're playing the long game, stash it in the fridge. It'll keep there for up to a week, just bring it back to room temp before serving for that just-baked magic.

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