Apple Spice Cake with Maple Cinnamon Glaze Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChooseMazola #CollectiveBias This Apple Spice Cake with Maple Cinnamon Glaze is your new go-to Fall recipe for EVERYTHING. Supremely moist and flavorful! I am SO excited to share this recipe with you guys today. Stop what you’re doing right now, and head straight to the kitchen. Seriously. It’s THAT good. Not only is it deliciously moist, hearty, and full of aromatic Fall flavors; but it also has a few simple better-for-you swaps that incorporate ingredients you can feel good about like Greek yogurt, whole wheat flour, and Mazola Corn Oil. Did you know a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see MAZOLA.com. CHECK OUT MY FAVORITE Fall recipes right here! Ingredients Needed for Whole Wheat Pumpkin Bundt Cake with Maple Glaze Mazola Corn Oil plain Greek yogurt whole wheat flour all purpose flour eggs unsweetened applesauce cinnamon maple syrup What Makes This APPLE SPICE CAKE SO GOOD? This cake has a lot going on. For starters, let’s talk about some of the simple swaps we’re making here. In addition to including over a cup of unsweetened applesauce, I replaced a few ingredients with better-for-you substitutions, all of which add moisture and texture to the cake. ✓ Butter is being swapped for Mazoa Corn Oil. Mazoa Corn Oil is a smart heart-healthy choice for your family. It also has a neutral flavor which makes it perfect for baking this bundt cake, because it allows the delicious spice of the pumpkin to really stand out. Plus, corn oil lends way more moisture to cakes than butter does. ✓ I used Greek yogurt in place of buttermilk. Greek yogurt not only contributes to baking a moist cake, but it also adds significantly more protein than buttermilk. The perfect buttermilk substitution is half water/half Greek yogurt. ✓ The third swap in this recipe is a cup of whole wheat flour in place of some of the all-purpose flour. I chose not to replace all of the flour, because the white flour keeps it soft and the crumb tender. But that cup of whole wheat adds a hearty texture and nutty flavor that it really great. Plus, it makes it a smidge better for you too. Win-win. Tips & Notes for This Recipe Use eggs and Greek yogurt at room temperature. This keeps the cake moist and give it that melt-in-your-mouth delicious texture. I never remember to set my ingredients out ahead of time so here’s what I do instead: 1) set the eggs in a bowl of very warm water while getting out all the other ingredients. And 2) I add warm water to the cold yogurt, and that brings it to room temp immediately. If you don’t have a bundt pan, you can also bake this in a loaf pan, muffin tin, or 9×13 cake pan. Just be sure to test for doneness regularly with a toothpick. Continue to Content Apple Spice Cake with Maple Cinnamon Glaze Yield: 18 slices Additional Time: 1 hour Total Time: 1 hour This Apple Spice Cake with Maple Cinnamon Glaze is your new go-to Fall recipe for EVERYTHING. Supremely moist and flavorful! Print Ingredients 1 and 1/3 cup unsweetened applesauce 1 cup Mazola Corn Oil 1 cup brown sugar ¼ cup granulated sugar 3 eggs, room temperature 3 tbsp Greek yogurt + 3 tbsp warm water 1 tsp vanilla ½ tsp salt 1 tsp cinnamon 2 tsp baking powder 1 tsp baking soda 1 ¼ cups all purpose flour, using the spoon and sweep method 1 cup whole wheat flour, using the spoon and sweep method MAPLE CINNAMON GLAZE 1½ powdered sugar ¼ cup maple syrup 1-2 tbsp water Instructions Preheat oven to 350ºF. Generously grease and flour a bundt pan. Whisk together the greek yogurt and water, and set aside. Bring the eggs to room temperature by placing them in a bowl of hot water. Whisk together the applesauce, oil, brown sugar, and sugar. Mix in the eggs, one at a time. Mix in the Greek yogurt mixture, vanilla, salt, and cinnamon. In another bowl, whisk together the flour, whole wheat flour, baking soda, and baking powder. Fold the dry mixture into the bowl of wet ingredients until batter forms. Pour the batter into the prepared bundt pan and bake for 45-50 minutes minutes until it passes the toothpick test. Let cool for about 15 minutes in the bundt pan before inverting onto a cooling rack or serving plate. For the glaze: whisk together the maple syrup and powdered sugar until smooth (add a tablespoon or two of water to achieve desired consistency), and drizzle onto the cake while it's still warm. Serve warm or at room temperature.
