Description
Soft spiced cake beams with diced apples and ribbons of maple syrup, then finished with a buttery walnut streusel that crackles in every bite and glazes the top with amber sweetness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/3 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1/3 cup maple syrup
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 medium apple peeled diced
- 1/2 cup chopped walnuts
- 2 tbsp brown sugar packed
- 2 tbsp maple syrup
- 1 tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl whisk melted butter with brown sugar, maple syrup, eggs, milk, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined, then gently stir in the diced apple.
- In a small bowl combine chopped walnuts, brown sugar, maple syrup, flour, cinnamon, and salt to form the streusel.
- Pour the batter into the prepared loaf pan and evenly sprinkle the walnut streusel on top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Slice and serve, drizzling with any excess maple glaze from the streusel mixture.
Notes
- Use Granny Smith apples for a tart contrast or Honeycrisp for added sweetness.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Substitute pecans for walnuts to change the flavor profile.
- For extra moisture, drizzle the cooled cake with additional maple syrup before serving.