Apple Bundt Cake with Maple Glaze Icing
By Lynn Hoar lynnhoar
This is a delicious apple cake with a moist crumb inside and a sweet crispy outer crust. Perfect for using all those crisp fresh apples!
The maple glaze icing is the perfect topping for this cake...or if you prefer....a dusting of confectioners sugar works fine too!!
Enjoy my little taste of fall :)
Grease a 12 cup bunt pan ( can use 9x13 as well)
Cool for 45 minutes. Dust with powdered sugar or use my Maple Glaze icing over the top
You want to have a good thick icing so most of the frosting won't end up in the center of the bundt cake or run off your cake platter...adjust with more confec sugar or a dab more cream...when you finished icing the cake immediately top the icing with the fine chopped nuts and let set.
MARY JO MCREYNOLDS YBBA - Sep 13, 2011
CAN YOU SUBSTITUTE SPLENDA INSTEAD OF SUGAR.... AND HOW MUCH?
Lynn Hoar lynnhoar - Sep 20, 2011
Hi Mary Jo...
I'm sorry but I don't know the measurement equivalancy for switching out the sugar for Splenda... I'm wondering if you googled the Splenda web site if you could find a chart that gives you those measurments posted there. I would think you could switch the sweeteners without hurting the cake...but again..I have never done so, so I really don't know. There are cooks on this site that only use Splenda as a sweetener, perhaps you could ask one of them how they determine measurments. Again I am sorry I can't sucessfully give you any answers. Good Luck!!
Gail Welch sugarshack - Nov 9, 2011
This recipe sounds so delicious, especially with the maple icing. Saved!
Lynn Hoar lynnhoar - Nov 11, 2011
Thank You Gail!!
I agree its the maple icing that is the "secret ingredient" in this
apple cake recipe! Combined with the cake it has a wonderful "fall" flavor! Enjoy!!
Gail Welch sugarshack - Nov 11, 2011