Apple Walnut Cake with Maple-Brown Butter Glaze
Recipe type: Dessert, Cake, Baked Goods
Cuisine: Fall
Prep time: 
Cook time: 
Total time: 
Serves: 12
This cake holds up well for several days, should it last that long.
  • 3 c. All-Purpose Flour + a little more for preparing the pan
  • 2 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • 1 tsp. ground Cinnamon
  • ¼ tsp. freshly grated Nutmeg
  • 1 c. (2 sticks) Unsalted Butter, softened + a little more for preparing the pan
  • 1 c. Sugar
  • ¾ c. Light Brown Sugar
  • 1 tsp. Vanilla Extract
  • 4 Eggs
  • ⅔ c. Buttermilk
  • 3 large Apples, peeled and diced (I used Honeycrisp)
  • 1 c. chopped WalnutsFor the Glaze:
  • 4 Tbsp. (1/2 stick) Unsalted Butter, cut into a few pieces
  • ¼ c. Pure Maple Syrup (the darker, the better)
  • ¼ tsp. Salt
  • about 1 c. Powdered Sugar, sifted
  1. Preheat the oven to 350°. Grease and flour a tube pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Using an electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the eggs, one at a time, until well incorporated. Lower the speed and mix in about ⅓ of the flour mixture, followed by ½ of the buttermilk. Repeat and finish with the remaining flour, mixing until just combined. Using a rubber spatula, gently fold in the diced apples and walnuts.
  4. Evenly spread the cake batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out clean, 1 hour- 1 hour and 10 minutes. Allow to cool in the pan for 10 minutes, then slip the outer ring off. Cool another 30 minutes or so then remove the center of the pan and allow to cool completely on a wire rack.
  5. When the cake is nearly cool, make the glaze. Place the butter pieces in a small, light colored, sauce or sauté pan. Melt and brown over medium heat, whisking often, until the butter is golden brown and nutty-smelling. Transfer to a small bowl. Whisk in the maple syrup and salt. Continue to whisk as you sift in enough powdered sugar, to make a thick but pourable glaze. Pour the glaze over the cake, letting it run down the sides.
Recipe by strawberryplum at