Whole Wheat Maple Apple Bundt Cake

Whole Wheat Maple Apple Bundt Cake

Adapted from Pinch Of Yum

Note: the glaze is optional, but I like the look and the extra bit of sweetness that it brings to the cake.

Ingredients

Serves 16

Cake

¾ cup sugar (I used brown sugar)

½ cup vegetable oil (I used avocado oil)

2 eggs, at room temperature

½ cup maple syrup

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3 apples, peeled and cored

Glaze

2 tablespoons butter (or coconut oil)

1 ¼ cups powdered sugar (use this recipe to make powdered coconut sugar)

1 teaspoon vanilla extract

1 tablespoon maple syrup

1 - 2 tablespoons water (adjust according to desired consistency)

Directions

Preheat oven to 325°F (160°C) and place a rack in the middle. Grease a bundt cake pan and set aside.

In a large bowl whisk sugar and oil until smooth. Add eggs, maple syrup, and vanilla extract and mix until combined.

In a separate bowl stir together flour, baking powder, baking soda, salt, and ground cinnamon.

Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined.

Mince apples in a food processor then fold them into the batter (should yield about 3 cups of minced apples.)

Pour batter into prepared bundt pan ¾ of the way up the side of the pan. Don’t overfill, or the cake will overflow the pan.

Bake in the oven for 50 minutes, until cooked through. Let cool for 10 to 15 minutes then invert onto a plate and let cool completely.

For the glaze, melt the butter in a saucepan over low heat. Add sugar and vanilla extract. Then stir in maple syrup. Add water 1 teaspoon at a time until the desired consistency is reached.

Drizzle the glaze over the cooled cake.