This is my first time baking without granulated sugar and the result is surprisingly good. Maple syrup gives the cake a fine and moist crumb. A good choice for Fall dessert.
It is a straightforward recipe and easy to follow. It uses the simple muffin method which the dry ingredients are mixed in a bowl and the wet in another bowl then they are mixed together and bake.
Ingredients for a 9 inch round cake:
50g walnuts, chopped
280g all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ tsp ground cinnamon
3 large eggs, room temperature
160g/½ cup grade B Maple syrup
225g unsalted butter, melted and cooled
1 tbsp pure vanilla extract
120g/ ½ cup whole milk, room temperature
3 medium apples, any sweet baking apples, peeled, cored and cut into thin slices
1) Preheat oven to 350F. Butter and flour a 9 inch cake pan.
2) Toast walnuts pieces in the oven for 8-10 minutes. Set aside to cool.
3) Mix the dry ingredients together in a bowl: flour, baking powder, baking soda, salt and cinnamon.
4) In another bowl, stir the wet ingredients together: eggs, maple syrup, melted butter, vanilla and milk.
5) With a spatula, stir the apples and walnuts into the wet ingredients until evenly distributed.
6) Pour the wet ingredients into the dry and carefully fold until no dry flour pockets.
7) Pour the batter into the prepared pan and bake for 50-60 minutes or until it is golden brown.
8) Let the cake cool on a rack completely before removing it from the pan and serve.
Recipe source: Baking with Less Sugar, Joanne Chang