cup brown rice syrupAPPLE CAKE
CAKE
1 cup maple syrup
cup brown rice syrup
1½ cups very lightly flavored
olive oil
3 eggs
2 teaspoons vanilla extract
3 cups unbleached all-
purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
teaspoon salt
4½ to 5 cups apples, peeled
and chopped, such as
Granny Smith
1¼ cups coarsely chopped
pecans (or walnuts)
½ cup raisins (optional)
GLAZE
¼ cup (½ stick) butter
½ cup maple syrup
½ cup heavy cream
Makes one 9×13-inch cake
We were delighted to find out we could easily (and deliciously) substitute natural sweeteners in this cake with fantastic results. The maple syrup and apples are a fabulous combination.—GMB
1. Preheat the oven to 325°F.
2. Measure the olive oil in a glass measuring cup and pour into a large bowl. Use the same cup to measure the syrups. Add the vanilla, and mix until well blended.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, mix together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing well but not overmixing.
6. Fold in the apples and nuts (and raisins if using).
7. Pour into a greased and floured 9×13-inch baking pan. Bake for at least 1 hour, until a toothpick inserted into the center comes out clean.
8. Leave the cake in the pan as you prepare the glaze. Melt the butter in a saucepan, then add the maple syrup and stir, cooking over low heat for 2 minutes. Stir in the cream and boil for 2 minutes, stirring constantly. Remove from the heat and allow to cool slightly.
9. Leave the cake in the pan and poke holes all over with a fork or skewer. Pour the slightly cooled glaze over the cake, making sure to distribute it evenly.