There is a whole world out there of autumnal baking goodness beyond pumpkin. Like this Maple Apple Almond Cake. It’s so moist and delicious. And the cinnamon glaze takes it over the top. It’s basically Fall in a dessert!
I’m going to let you in on a secret.
There is such a thing as a fall dessert without pumpkin.
I know, I know. I think I may break the internet with such shocking news… But I had to let you know that there is a whole world out there of autumnal goodness that is not orange or pumpkiny.
Like this Maple Apple Almond Cake with Cinnamon Glaze for example…. It is not orange. Actually, now that I say that, I am not sure that the lack of orange is something I should point out since it is a kinda brown…. But you get my meaning. Forget I said that. Don’t look at that man behind the curtain.
What I am saying is that we need to branch out my friends.
Apples. Eat apples.
And pumpkin too. But apples are awesome. In fact I think I may be over doing it in the apple department around here. Is this really the third, nay fourth, apple recipe I’ve shared this fall? Oops. Sorry. Not sorry.
I know I am always telling you that this or that recipe is the best, but this cake you guys. It is so so so good. And I am not joshing.
It’s from my cookbook and I have made it a dozen times. At least. The texture, moisture, flavor, cinnamon, maple, glaze, yummy, fallness in your mouth will make you drop to your knees in a metaphorical pouf of colored leaves. It is fall in a dessert. Period.
There is something about the combo of ingredients, the apples, and the maple, that makes this cake so moist. The cake becomes more moist as it sits. It may be better on day two even. Food Nerd Alert: Maple Syrup is hygroscopic, which means it attracts and holds moisture. In other words: That makes this cake uber moist!
So, pumpkin. Sorry, but you’re going to have to share the spotlight with apples. Deal with it.
PS. One more thing before I share the recipe. If you (or someone you know) are in the Portland Maine area on Friday the 14th, I will be preparing this apple cake recipe, signing copies of my cookbook, and making a whole fall feast at the Stonewall Kitchen Cooking School in York. You can read the whole menu and buy tickets here. Please come join me.
There is a whole world out there of autumnal baking goodness beyond pumpkin. Like this Maple Apple Almond Cake. It's so moist and delicious. And the cinnamon glaze takes it over the top. It's basically Fall in a dessert!
- 1 cup whole raw unsalted almonds
- 1 cup all-purpose flour
- ½ cup white whole-wheat flour
- 1 teaspoon baking soda, sifted
- ½ teaspoon salt
- 2 large eggs
- 1 cup pure maple syrup, dark or amber
- 8 tablespoons unsalted butter, 1 stick, melted and cooled to room temperature
- 2 large gold apples, peeled and diced
- 1 cup confectioners sugar, sifted
- 3 tablespoons pure maple syrup, dark or amber
- 1 teaspoon apple cider vinegar
- ½ teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Coat a 9-inch spring-form pan with cooking spray.
- Place almonds in a food processor fitted with a steel blade attachment. Process until the almonds are finely ground, 20 to 30 seconds. Add all-purpose flour, whole-wheat flour, baking soda and salt and pulse to combine.
- Beat eggs and 1 cup maple syrup in a large bowl until smooth. Gradually beat in butter.
- Stir the almond mixture into the maple mixture by hand. Stir in apples. Transfer to the prepared pan and bake until the torte springs back when lightly touched and a toothpick inserted in the center comes out with moist crumbs attached, 44 to 48 minutes. Cool on a wire rack completely.
- Stir confectioners sugar, 3 tablespoons maple syrup, vinegar and cinnamon in a small bowl. Run a knife along the edges of the cake. Remove sides from the spring-form pan and spread the glaze over the cake.
A lot of baked goods, especially those with whole grains, slowly get more and more stale and less and less palatable as time goes by. But in the case of this torte, it is possibly more and more moist and delicious. It is special enough to serve for a holiday table or humble enough to enjoy with a cup of coffee for breakfast.