We are finishing off my annual apple week with with a deliciously amazing apple cake with maple frosting. It brings those fall flavors of apple and maple together in one tasty dessert.

The cake itself is so moist and tender. Part of the reason for that is becauce there is buttermilk mixed into the batter. Buttermilk always makes things tender. It also has a nice blend of fall spices including cinnamon, cloves, and ginger.

This apple cake with maple frosting is not lacking in apples at all. There is chunks of tender juicy Granny Smith apple in each bite. You can add nuts to the batter if you like. Or you can sprinkle them on top if you have people who don’t like nuts. We like to do the later to make everyone happy at my house.

The maple frosting gets it’s maple flavor from real maple syrup. The frosting also includes cream cheese, butter, and brown sugar. It’s is so fluffy and sweet! It’s the perfect way to finish to this apple cake. Grab some apples and whip up this cake this weekend. Savor this wonderful fall season.

Now that we have finished with apple week, look for pumpkin week to be coming soon!

Apple Cake with Maple Frosting

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Author: Laura
Total Time: 45 minutes
Yield: 9 servings 1x

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Ingredients

Units Scale

1 1/2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup brown sugar
1 tsp vanilla
2 eggs
2/3 cup buttermilk
2 cups Granny Smith aples, peeled and diced into 1/3 inch pieces.
1/2 cup coarsely chopped walnuts or pecans, optional
Frosting:
4 Tbsp butter
1/4 cup brown sugar
3 Tbsp maple syrup
4 oz cream cheese, at room temperature

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Instructions

Preheat oven to to 350 degrees.
Grease and flour the bottom and sides of a 9 inch square pan. (or you can use baking spray that has flour in it)
In a medium bowl, whisk together thflour, baking power, cinnamon, cloves, ginger baking soda, and salt. Set aside.
In the bowl of a stand mixer, add the 1/2 cup butter. Beat with the paddle attachment on medium for about 1 minute until creamy. Add in the sugar and beat for 2 minutes until fluffy and light.
Add the vanilla. Then add in the eggs, one at a time, beating after each addition. Next add in alternating 1/3 the flour mixture, half of the buttermilk beating after each addition ending with the flour.
Fold in the apples and nuts if desired. Spread the butter into the preapred pan. Bake at 350 degrees for 25-30 minutes until the center of the cake is set and not giggly. Allow to cool completely.
To make the frosting, beat together the butter, brown sugar, and syrup until light and airy (about 3 minutes). Scrape down the sides of the bowl. Add the cream cheese and beat for 1½ minutes.
Spread frosting over the top of the cooled cake. Place the cake in the refrigerator and chill for 45 minutes. Cut into 9 pieces.