Apple Cake with Maple Walnut Glaze
2 1/4 cups all purpose flour
2 cups sugar
1 1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
1 cup vegetable oil
1/4 cup pure maple syrup
1 tsp vanilla
3 cups grated peeled tart apples (about 3 apples)
1 cup golden raisins
1 cup chopped walnuts
2 Tbsp cornstarch
2 Tbsp water
1 1/2 cups pure maple syrup
2 tsp vanilla
1 cup chopped walnuts, toasted
Heat oven to 350. Grease bottom and sides of 10 in tube pan (do not use tube pan
with removable bottom). Line bottom with parchment paper, spray paper with
nonstick cooking spray.
In lg. bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until
blended. Stir in oil until dry ingredients are moistened. Stir in eggs, 1/4 cup
maple syrup and 1 tsp vanilla until blended. Stir in apples, raisins and 1 cup
walnuts until combined. Spoon batter into pan. Smooth top with spatula.
Bake 1 hour or until tests done. Cool in pan on rack 15 min. Run knife around
edge of pan and center tube to loosen cake. Invert onto wire rack. Remove
parchments. Turn cake top side up to cool completely.
Meanwhile, in a small bowl, stir together cornstarch and water. Place 1 1/2 cups
maple syrup and cornstarch mixture in med. pan. Bring to boil over med. heat.
Reduce heat to simmer, and boil 3 min, stirring freq. until mixture thickens
slightly. Remove from heat, stir in 2 tsp vanilla. Reserve 1/4 cup glaze. Cool
to room temp. Stir 1 cup walnuts into remaining glaze. Cool to room temp. Spoon
over top of cooled cake, letting glaze drip down sides. To serve, spoon reserved
glaze over each slice.