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Recipe Detail Page
Red Fife Apple Cake with Maple Glaze
Winter 2016
This dark loaf is fragrant with pungent winter spices, and the glistening maple glaze gives it an extra bit of sweet appeal. It’s a breeze to make when the roasted apple purée is made in advance, and the batter can easily be made into muffins.
Serves 8
ROASTED APPLE PURÉE
1½ lbs (750 g) Spy apples, quartered and cored
2 tbsp (30 mL) water
CAKE
2 cups (500 mL) Red Fife flour
1¼ tsp (6 mL) baking soda
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
¾ tsp (4 mL) ground allspice
¾ tsp (4 mL) salt
1⅓ cups (330 mL) roasted apple purée
⅔ cup (150 mL) white sugar
⅓ cup (80 mL) light brown sugar
¼ cup (60 mL) extra virgin olive oil
2 eggs
1½ tsp (7 mL) vanilla extract
MAPLE GLAZE
2 tbsp (30 mL) unsalted butter
¼ cup (60 mL) maple syrup
½ cup (125 mL) icing sugar
1 For the roasted apple purée, preheat oven to 400°F (200°C).
2 Place the apple quarters in a shallow baking dish. The apples can be a bit crowded. Add the water and roast in the preheated oven for 45 minutes or until soft. Stir the apples several times during roasting. More water can be added to the apples during cooking but the finished purée should be thick, not watery.
3 Let the roasted apples cool completely. Put the roasted apples into a food processor and blend to a smooth, thick purée. Can be made several days in advance and refrigerated.
4 For the cake, preheat oven to 350°F (180°C).
5 Butter and flour a large 9 x 5-inch (23 x 13‑cm) loaf pan.
6 Combine flour, baking soda, spices and salt in a small bowl.
7 Combine the apple purée, sugars, extra virgin olive oil, eggs and vanilla extract in a large bowl.
8 Stir the dry ingredients into the apple mixture. Let the batter sit for 10 minutes.
9 Pour into the prepared pan and bake in the preheated oven for 45 to 50 minutes or until a tester inserted into the centre comes out clean.
10 Cool in the loaf pan for 15 minutes and then remove from the pan and cool completely on a rack.
11 For the maple glaze, melt the butter in a small pan. Whisk in the maple syrup and icing sugar to form a glaze. Cool until slightly thickened.
12 To serve, pour the maple glaze over the cooled loaf and let set at room temperature before slicing.
Serves 8
