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- 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup buttermilk - 2 cups peeled and diced apples (about 2 medium apples) - 1 cup chopped walnuts - 1/2 cup pure maple syrup (for glaze) - 1 tablespoon lemon juice (to toss apples) I love using fresh apples in this cake. They add sweetness and moisture. You can choose any variety you like, but tart apples work best. I often use Granny Smith or Honeycrisp. They give a nice balance to the cake's sweetness. Make sure your butter is softened. This helps it blend well with the sugars, making the cake light and fluffy. The walnuts add a crunch that I find irresistible. You can chop them as finely or coarsely as you prefer. Just remember, they should be fresh for the best flavor. The maple syrup in the glaze is key. Use pure maple syrup for a rich, sweet finish that complements the apples. If you need to swap ingredients, here are some easy ideas: - Flour: You can use whole wheat flour for a nuttier flavor. - Butter: Coconut oil works well if you prefer dairy-free. - Buttermilk: Mix milk with a little lemon juice to make a quick substitute. - Apples: Pears can be a fun swap if you're feeling adventurous. - Walnuts: Pecans are a great choice if you want a different nut flavor. These swaps will still give you a delicious cake, while letting you cater to your needs. To start, gather all your ingredients. You will need flour, sugar, butter, eggs, and apples. Preheat your oven to 350°F. Grease and flour your cake pan, or use parchment paper to line it. This helps the cake come out easily later. In a medium bowl, mix the dry ingredients. Combine flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, cream the butter with both sugars until light and fluffy. Add the eggs one by one and mix well. Then, stir in the vanilla and buttermilk. Now, slowly add the dry mix to the wet mix. Stir just until you don’t see any flour. Gently fold in the diced apples and walnuts. Pour this batter into your prepared cake pan. Smooth the top with a spatula. Bake for 35 to 40 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, it’s ready. Let the cake cool for 10 minutes in the pan before moving it to a wire rack. While your cake cools, make the maple glaze. In a small saucepan, combine the maple syrup and lemon juice. Heat this over medium heat, stirring gently. Let it simmer for about 2 to 3 minutes until it thickens a bit. When your cake has cooled, place it on a serving plate. Drizzle the warm glaze over the top. This will soak into the cake and add a sweet finish. Enjoy every bite! To get a soft and moist cake, use room-temperature butter. This helps it blend well with sugars. Be gentle when mixing the batter. Fold in the apples and walnuts slowly. Overmixing can make your cake dense. Use fresh apples for the best flavor and moisture. They add natural sweetness and texture. One big mistake is not measuring flour correctly. Too much flour makes the cake dry. Make sure to spoon the flour into the cup and level it off. Another mistake is skipping the lemon juice. Tossing the apples in lemon juice keeps them fresh and bright. Lastly, don’t open the oven door while baking. This lets heat escape and can ruin your cake. Serve the cake warm for the best taste. A scoop of vanilla ice cream or a dollop of whipped cream makes it even better. You can sprinkle a bit of cinnamon on top for extra flavor. Try pairing it with a cup of coffee or tea. The warm maple glaze adds a lovely shine and sweetness. {{image_2}} You can switch up the flavor of this cake in fun ways. Try using pears instead of apples. They add a soft touch. You can also add spices like nutmeg or ginger for a new twist. For a nutty flavor, swap walnuts for pecans or hazelnuts. Chocolate lovers can add cocoa powder to the batter. This change gives the cake a rich taste. You can make this cake gluten-free by using almond flour or a gluten-free mix. Just make sure to check the labels. For a vegan cake, replace eggs with flaxseed meal or applesauce. Use coconut oil instead of butter, and almond milk in place of buttermilk. You can still enjoy the same warm flavors with these swaps. Use seasonal fruits to make this cake even better. In fall, add cranberries for a tart bite. In winter, try citrus zest for a bright kick. In spring, fresh berries can add a sweet note. Each season brings new flavors to enjoy. Experiment with ingredients you love and find new favorites! To store your Warm Maple Glazed Apple Walnut Cake, let it cool completely. Wrap it in plastic wrap or place it in an airtight container. This keeps the cake moist and fresh. Store it at room temperature for up to three days. If you need to keep it longer, refrigeration is best. To keep the cake fresh, avoid cutting into it until you’re ready to serve. Each slice allows air in, which can dry it out. If you do cut it, cover the exposed edges with plastic wrap. You can also store any leftover glaze in a jar in the fridge and use it later. To reheat the cake, slice what you need. Place the slice on a microwave-safe plate. Heat it on medium power for about 15-20 seconds. Check if it is warm enough. If not, add a few more seconds. You can also warm the entire cake in the oven. Preheat to 350°F (175°C) and heat for about 10 minutes. Enjoy it warm for the best flavor! Yes, you can use other fruits like pears or peaches. Just make sure to peel and dice them. Adjust the amount if the fruit is very juicy. This will keep your cake from getting soggy. Apples are great, but experimenting with other fruits can add new flavors. I love using ripe, sweet fruits for the best taste. To thicken the glaze, cook it longer on the stove. Heat the maple syrup and lemon juice until it reduces. Keep stirring to avoid burning. You can also add a tiny bit of cornstarch mixed with water. This will help thicken the glaze without changing the flavor. A thick glaze clings better to the cake. Yes, you can freeze this cake! Wrap it tightly in plastic wrap and then in foil. This keeps it fresh for up to three months. When you want to eat it, thaw it in the fridge overnight. You can reheat it gently in the oven for a warm treat. Just add the glaze before serving for that fresh taste. This blog post covered key ingredients, step-by-step instructions, and handy tips. You learned how to bake a delicious Warm Maple Glazed Apple Walnut Cake. I shared flavor variations and storage tips to keep your cake fresh. Remember that even small changes can make a big difference. Enjoy experimenting with new flavors and textures. With these insights, you can create a cake everyone will love. Your baking journey starts now—get ready to impress!

Warm Maple Glazed Apple Walnut Cake

Indulge in the deliciousness of Warm Maple Glazed Apple Walnut Cake! This moist and flavorful treat, packed with tender apples and crunchy walnuts, is drizzled with a sweet maple glaze that takes it to the next level. Perfect for cozy gatherings or a family dessert, this cake is easy to make and sure to impress. Click through to explore the full recipe and elevate your baking skills today!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups peeled and diced apples (about 2 medium apples)

1 cup chopped walnuts

1/2 cup pure maple syrup (for glaze)

1 tablespoon lemon juice (to toss apples)

Instructions
 

Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

    Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

      Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy and light in color.

        Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract until well combined.

          Add buttermilk: Mix in the buttermilk until smooth.

            Combine wet and dry: Gradually add the dry mixture into the wet mixture, mixing just until blended and no flour streaks remain. Do not overmix.

              Incorporate apples and walnuts: Gently fold in the diced apples and chopped walnuts.

                Transfer to cake pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.

                  Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Make the maple glaze: While the cake cools, combine the maple syrup and lemon juice in a small saucepan over medium heat. Simmer for 2-3 minutes until slightly thickened. Remove from heat.

                      Glaze the cake: Once the cake is cooled, place it on a serving plate and drizzle the warm maple glaze over the top, allowing it to soak into the cake slightly.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8-10

                          - Presentation Tips: Serve slices of the cake warm, garnished with a sprinkle of cinnamon and a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!