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Maple Cake with Cream Cheese Frosting and Maple Glazed Nuts

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This moist, sweet maple cake is coated with a creamy, sweet cream cheese frosting and topped with my favorite maple maple glazed nuts. Between the cake and the glazed nuts, you’ll use a full cup of pure maple syrup in this Maple Cake with Cream Cheese and Maple Glazed Nuts recipe!

a large sheet cake topped with frosting and candied nuts on two sheets of parchment on top of a cooling rack with a light purple towel behind it and a glass of milk.

I had hoped to post this recipe in the spring since that’s maple syrup season. I didn’t get around to posting this recipe in the spring, but luckily maple flavors are just as popular in the fall!

I wrote a little about my great-grandmother’s cookbook when I shared her banana bread recipe. Her book’s divided by season and each section begins with a few pages describing life on their farm in Northern New York State.

a sketch of a maple tree with buckets and handwriting writing maple season and spring

Not many people know this, but New York is actually the second highest producer of maple syrup in the US! Since sugaring season is in the spring, this recipe is listed in the spring section of the book.

As my great aunt writes “freezing nights and thawing days make perfect weather for the sap to flow generously.” I love trying to picture what life was like for them, especially during sugaring season.

a close up picture of maple cake with a piece missing and a knife with frosting on it

The maple glazed nuts are literally a treat all by themselves and are the perfect topping to this cake! I chopped almonds and walnuts, but you can also use pecans or pumpkin seeds! Use two or three types of nuts/seeds, but keep the nut to syrup ratio about the same.

Keep the nuts whole or chop or slice them. If you enjoy these nuts, make sure to try them as part of the streusel in my favorite pumpkin bread recipe!

a pan with hot maple syrup cooking with chopped walnuts and a wooden spoon stirring them

Toss the chopped nuts with a pinch of salt and cinnamon and add them to a skillet over medium heat. Add the syrup and stir with a wooden spoon until the nuts are toasted and coated in the syrup. The syrup will evaporate and the nuts will caramelize after a few minutes. Carefully spread the nuts out on some parchment paper. They’re ready to use once cooled.

For the cake, you’ll start by creaming the sugar and butter til light and fluffy. Next, add the eggs. After that, grab your maple syrup again and mix in 3/4 cup. You’ll finish by alternatively add the sifted dry ingredients and milk.

Pour the cake evenly into a 9″ x 13″ cake pan that’s either lined with butter or parchment paper. I like to keep have excess parchment paper hanging over the long sides. This makes it easier for me to simply lift the cake out once cooled.

For the cream cheese frosting, make sure your butter and cream cheese are softened. You’ll cream them along with vanilla first and then add the sugar about a cup at a time. Mix it until the sugar is fully incorporated.

I wanted this frosting a bit on the thin side, so I stopped at 2 cups of powdered sugar. If you want a bit of thicker frosting, add another cup of powdered sugar.

a large sheet cake topped with frosting and candied nuts on two sheets of parchment on top of a cooling rack with a light purple towel behind it and a glass of milk.

The cream cheese frosting recipe will make enough to completely frost the top and sides, but I like the rustic look so I only did most of the top! Frost it as you like! The funnest part, to me, is adding the sweet maple glazed nuts to top off your edible masterpiece!

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Maple Cake with Cream Cheese Frosting and Maple Glazed Nuts

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 sheet cake 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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Description

This Maple Cake with Cream Cheese Frosting and Maple Glazed Walnuts uses my family’s old fashioned recipe to makes a delicious maple-rich, moist cake!  

Scale

Ingredients

FOR THE CAKE

  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup maple syrup
  • 1/2 cup sour cream
  • 3 egg whites

FOR THE NUTS

  • 1/4 cup plus 2 tablespoons almonds, chopped
  • 1/4 cup plus 2 tablespoons walnuts, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 3 tablespoons maple syrup 

FOR THE FROSTING

  • 1 8-ounce package cream cheese, softened
  • 1/2 cup butter 
  • 2 teaspoons vanilla
  • 1/2 cup brown sugar
  • 2 cups powdered sugar, sifted 

Instructions

1. Preheat oven to 350 F. Grease and then line a rectangular pan with parchment paper.

2. In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda.

3. In a large bowl or the bowl of an electric mixer, cream the sugar and butter on medium speed until light and fluffy (2-3 minutes). Pour in the maple syrup and mix until combined. Mix in the egg whites. Add the sour cream alternatively with the dry ingredients. 

4. Pour mixture into prepared pan and bake 20-25 minutes. Allow cake to cool in the pan the first ten minutes then transfer it to cool on a wire rack. 

FOR THE NUTS

1. In a small bowl, toss the almonds and walnuts with the cinnamon and salt. Add them to a dry skillet over medium heat. Add the maple syrup and stir to coat the nuts. Stir constantly for 3-4 minutes until the nuts are toasted and caramelized and the syrup has evaporated. Turn nuts out onto a sheet of parchment paper. Use two forks to separate them and spread them out. Allow to cool. 

FOR THE FROSTING

  1. Beat the butter and cream cheese with the vanilla until fluffy. Add the sugars a cup at a time. 

Keywords: maple, cake, walnuts, almonds, dessert, cream cheese, frosting

Pumpkin Bread with Maple Walnut Streusel

by

slices of pumpkin bread with maple walnut streusel stacked on top of each other with crumbs and walnuts and cinnamon around it

If you’re not in the fall spirit yet, this Pumpkin Bread with Maple Walnut Streusel will do the trick! This super moist loaf is loaded with warm fall flavors such as pumpkin, cinnamon, nutmeg, and ginger. To (literally) top things off, it’s coated in a sweet, crunchy streusel made with granulated and brown sugar, cinnamon, and maple glazed walnuts!

After testing this recipe out more times than I care to admit, I’m excited to share this perfected recipe with you! It’s actually two recipes in one. I had made some maple glazed walnuts the other day and thought they’d make an amazing streusel for this pumpkin loaf. I was right-it’s sooo good!

Making maple glazed walnuts might sound a bit complicated, but they only take a few minutes to make. If walnuts aren’t your thing, go ahead and substitute them with almonds or pecans. You can also substitute the nuts and maple syrup for 1/4 cup quick cooking oats and an extra tablespoon of brown sugar.

To make the nuts, toss them with a little salt and cinnamon then add them to a hot skillet over medium high heat. Have your wooden spoon handy and a few minutes free so that you can stir pretty much nonstop. Stir until the nuts have toasted and are coated in the syrup. The syrup will caramelize after 3-4 minutes.

A little tip is to double the maple walnut recipe so that you end up with some extra! You can enjoy them as a sweet snack or add them to salads or cheese boards.

Spread the nuts out on some parchment paper and use a couple of forks to spread them apart. They only take minutes to dry. Once dry, I chop them a bit more so that they blend in a bit more with the rest of the streusel.

The flavor of the inside of the pumpkin bread is as tasty as the topping. Brown sugar makes it extra moist and tasty. Vanilla and warm fall spices add flavor and bring out the flavor of the pumpkin! I like to use cinnamon, nutmeg (freshly grated if possible), and ginger. Allspice makes a nice addition or substitute to one of the above spices as does pumpkin pie spice!

Once the batter is mixed and in the pan, you’ll take the streusel out of the fridge. Break it into evenly sized clumps and cover the top of the batter with it.

Once the bread is ready, let it cool in the pan placed over a wire rack for ten minutes. Remove it from the pan and allow it to finish cooling on the rack.

an overhead view of pumpkin bread with maple walnut streusel and cinnamon next to it and a knife in it slicing it

It never ceases to amaze me how good pumpkin and warm spices and flavors of fall taste together! For more fall flavors, try my Cinnamon Apple Peach Smoothie!

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an overhead view of pumpkin bread with maple walnut streusel and cinnamon next to it and a knife in it slicing it

Pumpkin Bread with Maple Walnut Streusel

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
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Description

This easy recipe for Pumpkin Bread with Maple Walnut Streusel makes the most delicious, moist pumpkin bread! Whip it up from scratch and enjoy the best pumpkin bread! 

Scale

Ingredients

FOR THE MAPLE WALNUTS

  • 1/4 cup walnuts, roughly chopped
  • 1/8 teaspoon cinnamon or pumpkin pie spice 
  • pinch of salt
  • 1 tablespoon maple syrup

FOR THE STREUSEL

  • 3 tablespoons unsalted butter, melted
  • 1/4 cup plus 2 tablespoons all purpose flour 
  • 3 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1/2  teaspoon cinnamon
  • 1/4 cup maple glazed walnuts, cooled and chopped (recipe above)

FOR THE BATTER

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup brown sugar (light or dark)
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 1/2 cups plain pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup milk 

Instructions

FOR THE WALNUTS

1. In a small bowl, toss the walnuts with 1/8 teaspoon cinnamon and a small pinch of salt. Add them to a dry skillet on medium-high heat. Add the maple syrup and stir to coat the walnuts. Stir constantly with a wooden spoon for 3-4 minutes until the nuts are toasted. Turn nuts out onto a sheet of parchment paper. Spread the nuts out (they’ll be hot and sticking together, so you’ll want to use two forks to unclump them instead of your hands). Allow nuts to cool and dry for about five minutes and then lightly chop them. 

FOR THE STREUSEL

1. Combine the butter, flour, sugar, cinnamon, and prepared maple walnuts in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.

FOR THE BREAD

1. Set your oven rack to the lower third position and preheat oven to 350 F. Spray a 9 x 5 inch loaf pan with nonstick spray or grease the sides with butter and line with parchment paper and set aside.

2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a medium bowl.

3. In a large bowl, whisk together the granulated sugar and brown sugar, oil followed by the eggs, pumpkin, and vanilla.

4. Stir half the dry ingredients into the wet ingredients followed by the milk. Add the rest of the dry ingredients. Stir until just combined, being careful not to over mix. Pour the batter into the loaf pan.

5. Take the streusel out of the fridge and use a fork or two forks to break it up into chunks of the same size. Cover the top of the batter evenly with the streusel. Bake 1 hour to 1 hour 10 minutes or until a toothpick comes out clean or with just a few moist crumbs on it when inserted into the center. Begin checking at about an hour and check it every five minutes or so until it’s done. 

6. Let cool for ten minutes in the pan on a wire rack and then remove it from the pan to cool on a wire rack. Enjoy warm or once cooled and at room temperature. 

Keywords: pumpkin bread, pumpkin, breakfast, dessert, fall

Pear and Peach Upside Down Cake

by

an overhead view of upside down pear and peach cake on a white plate with raisins and walnuts on the counter and a knife

As if the rich, sweet walnut and raisin topping wasn’t enough, this Pear and Peach Upside Down Cake is also soft, moist and full of fresh pear and peach slices! It’s fun to make and is as delicious as it is beautiful!

You’ll love the combination of plump, subtly sweet pears with vibrant looking and sweet tasting peaches! The fruit in this Pear and Peach Upside Down Cake reminded me of the lines “season of mists and mellow fruitfulness” and “fill all fruit with ripeness to the core” in John Keats’ beautiful poem called To Autumn.

As an English major, one of my favorite classes in college was Romantic Poetry. I loved their love of both nature and words. If fall is your favorite season, you’ll love this beautiful poem about this amazing time of the year!

Because of their different preparation method and appearance, upside down cakes are fun to make and eat! A delicious concoction of nuts, raisins, cinnamon, sugar, butter and lemon juice make up the bottom (or top) of this cake.

Next, you’ll add a layer of sliced or chopped fruit and then cover it with a soft, moist, buttery cake batter. Once cooked, place a serving plate or cake stand on top of the pan, flip it upside down and serve it right side up!

For this Pear and Peach Upside Down Cake, I used two pears and one peach. I love the contrast in color and sweetness between these fruits. I placed about two pear slices for every peach slice. This ensured that each slice would end up with bits of each fruit. Feel free to swap the ratio and use more peaches than pears or simply all of one fruit.

I sliced my fruit and arranged the slices side by side in on top of the crumb mixture. You can lay the slices on their sides and overlap them or place them side by side. You can even chop the fruit and either arrange it in a pattern or simply evenly spread it out. Either way the cake will be awesome!

Keep in mind that fruit shrinks when it cooks, so don’t worry about overcrowding or even piling up the fruit a bit. Whichever way you cut or arrange it, aim to cover the pan with at least one layer of fruit.

You can use a regular cake pan, but I love using a spring form pan. The food nerd in me always gets excited and nervous about inverting a pan and the spring form pan lessens the chances of the topping sticking to the pan.

There is butter in the topping, so you don’t need to butter the pan at all. Running a knife around the edges of the pan should be enough to unstick the sides.

One other tip is to place your pan on a baking sheet lined with parchment paper. This is to catch any juice that may bubble up or leak out of your pan.

a slice of pear and peach upside down cake on a white plate with a fork on it

Enjoy this Upside Down Pear and Peach Cake as you would a coffee cake at breakfast or as a snack or dessert! It’s so good on its own or when served with some fresh whipped cream or a scoop of ice cream. Can’t wait for you to make this beautiful and delicious cake!

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an overhead view of upside down pear and peach cake on a white plate with raisins and walnuts on the counter and a knife

Upside Down Pear and Peach Cake

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

 

You’ll love this recipe for homemade Pear and Peach Upside Down Cake! It’s soft and moist and is bursting with fresh fruit and topped with raisins and walnuts!

Scale

Ingredients

FOR THE CAKE

  • 1/2 cup butter, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/2 cup milk

FOR THE TOPPING

  • 2 pears, peeled and sliced or chopped
  • 1 peach, peeled and sliced or chopped 
  • 3/4 cup walnuts, chopped
  • 1/3 cup raisins, any type
  • 1/4 cup sugar (brown, white, or a combination of the two) 
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter, melted 
  • 2 tablespoons of lemon juice 

Instructions

  1. Preheat oven to 350°F.  Place a sheet of parchment paper on a baking sheet. 
  2. In a medium sized bowl, stir together the raisins, ⅓ cup sugar (brown and or white), walnuts, raisins, and cinnamon. Spread the mixture out evenly on the bottom of your 9 ” spring form pan. Drizzle the melted butter and 1 tablespoon of lemon juice evenly over top. Cut the fruit into slices or 1″ chunks. Arrange the fruit evenly in the pan. If sliced, slices can be side by side or overlapping. If cut into chunks, fruit can be placed randomly on top of the walnut mixture. Top fruit with another tablespoon of lemon juice. 
  3. In a medium mixing bowl, whisk together the flour, salt and baking powder. In a large mixing bowl, cream the butter and sugar with an electric mixer until slightly lightened and creamy, about 4-5 minutes. Add the eggs one at a time, mixing after each addition. Add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients and mix together until combined.
  4. Evenly spoon dollops of the cake batter on top of the prepared fruit mixture. Use a spatula and carefully spread the batter. Set the cake on top of the prepared baking sheet.  Bake 40 to 45 minutes, or until the top of the cake is golden brown and a toothpick comes out clean when inserted in the center of the cake. 
  5. Once out of the oven, place the pan on a cooling rack for a minute or two. Do not let the cake sit too long or cool too much without removing it from the pan or it will be difficult to get it out of the pan. Run a knife along the edge of the cake. Place a plate over the cake pan and use oven mitts to carefully invert the cake. Release the cake pan and gently take the sides and top of the pan off. The pan and cake will still be hot, so it’s important to remove the pan carefully. Let the cake cool and serve at room temperature. Top with whipped cream or ice cream if desired! 

 

Notes

Keep in mind that the fruit will shrink while cooking, so it’s better to crowd the fruit in the pan when arranging it. 

Keywords: cake, upside down cake, pear, peach, dessert, walnuts, raisins

Apple Cinnamon Bread

by

Embracing apple season with this Apple Cinnamon Bread. Made with fresh apples, warming cinnamon, seasonal nutmeg and topped with an incredibly delicious maple walnut crumble topping and a sweet, simple icing, this bread is super moist and incredibly delicious! It makes a perfect breakfast, brunch, or dessert.

A delicious loaf of apple cinnamon bread topped with streusel and icing.

ABOUT THIS APPLE CINNAMON BREAD

If you’re looking for a delicious way to use some fresh autumn apples, this recipe is definitely it. It’s delicious year round and the cinnamon and nutmeg will make you feel like it’s October no matter what month it is. It’s so good with coffee for breakfast and is also a super satisfying snack or dessert.

Freshly baked apple bread on a wooden board with a knife and icing next to it.

To make this Apple Cinnamon Bread even more of a treat, it’s topped with the tastiest maple walnut crumble! It’s buttery, sweet, spiced with cinnamon and sweetened with both granulated and brown sugar. It’s made more amazing with homemade maple glazed walnuts!

A thick slice of apple bread topped with a delicious maple walnut crumble.

BAKING WITH APPLES

I love baking with apples! Here are a few reasons why:

  • They are a natural sweetener: You’ll still need to add sugar, but I love their subtle, natural sweetness. Speaking of fruit adding natural sweetness, definitely try my recipe for The Best Banana Bread!
  • They add lots of moisture: Like zucchini, apples add lots of moisture when used in baking. My Double Chocolate Zucchini Bread is also super moist!
  • Flavor: Apples are delicious as is. Whether you bake or cook with them or just toss some in a salad, I love the flavor they add.
  • Tart-Sweet: Apples are not as tart as lemons and how tart they are varies depending on the type of apple, but I love how apples are both tart and sweet.
A close up of a loaf of apple cinnamon bread with a knife in front of it.

WHAT TYPE OF APPLES SHOULD I BAKE WITH?

It’s fine to use just one type of apple in this bread, but my preference is to use two or three different types. Using more than one type will add more flavor. My favorite trio to bake with is McIntosh, Granny Smith, and Honey Crisp.

ABOUT THE CRUMBLE TOPPING

Before getting baked, this bread is topped with a delicious crumb topping that features maple glazed walnuts.

MAPLE GLAZED WALNUTS

Making maple glazed walnuts only take a few minutes to make and are such a treat. If walnuts aren’t your thing, go ahead and substitute them with almonds or pecans. You can also substitute the nuts and maple syrup for 1/4 cup quick cooking oats and an extra half a tablespoon of brown sugar.

walnuts in a pan with maple syrup in it.

To make the nuts, toss them with a little salt and cinnamon then add them to a hot skillet over medium high heat. Add the maple syrup and stir until the nuts have toasted and are coated in the syrup. The syrup will caramelize after 3-4 minutes.

Do yourself a favor and double the maple walnut recipe so that you end up with some extras! You can enjoy them as a sweet snack or add them to salads or cheese boards.

HOW TO MAKE THE BEST CRUMBLE TOPPING?

To make this Apple Cinnamon Bread even more delicious, it’s sprinkled with the tastiest maple walnut crumble! I use the same crumble recipe that I use in my Pumpkin Bread with Maple Walnut Streusel. It’s full of additional fall flavor, crunch and sweetness!

The first thing you’ll want to do is make the maple glazed walnuts. Once the walnuts have cooled, continue with the crumb topping first before making the cake batter. Since we’re making it with melted butter, it needs a few minutes to chill and become the right consistency in the fridge.

To make the topping, just mix the melted butter, flour, granulated and brown sugar, cinnamon and maple glazed walnuts together. It’ll seem a bit wet at first, but it’ll thicken up in the fridge.

Crumbly buttery brown sugar maple walnut crumble in a white bowl.

Once the batter has been mixed and poured into the pan, remove the crumble from the fridge. If needed, use your hands or a fork to break it up a bit so that the pieces are somewhat similar in size. It’s not possible to get them all the same size and the walnut pieces will be a little bit bigger than other pieces, but try to get them somewhat uniform.

A stack of three thick, delicious slices of apple bread on a stack of three small plates.

TOP IT WITH ICING

This Apple Cinnamon Bread is definitely special enough as is, but for an extra sweet treat, add some icing!

Here’s to baking with apples! This Apple Cinnamon Bread is moist, flavorful and the perfect fall treat! My favorite way to enjoy this bread is with coffee in the morning preferably while looking out at some colorful changing leaves! That said, it’s delicious and will give you all the cozy, warm fall feels no matter the time of day or year it’s enjoyed! 🙂

A slice of apple bread with a thick crumble and icing on top on a light blue plate.
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Apple Cinnamon Bread

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf 1x
  • Category: Baking, Quick Breads
  • Cuisine: American
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Description

Tart, sweet apples make this Apple Cinnamon Bread recipe moist, dense and delicious. It’s perfect for breakfast or dessert.

Scale

Ingredients

FOR THE MAPLE GLAZED WALNUTS

  • 1/4 cup walnuts, roughly chopped
  • 1/8 teaspoon cinnamon or pumpkin pie spice 
  • pinch of salt
  • 1 tablespoon maple syrup

FOR THE CRUMBLE

  • 3 tablespoons unsalted butter, melted
  • 1/4 cup plus 2 tablespoons all purpose flour 
  • 3 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • 1/2  teaspoon cinnamon
  • 1/4 cup maple glazed walnuts, cooled and chopped (recipe above)

FOR THE BREAD

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 tsp salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/4 teaspoon vanilla
  • 1/4 cup sour cream or plain yogurt
  • 3 medium apples, peeled (grate 1 1/2 cups of apple and chop the rest)

FOR THE ICING (OPTIONAL)

    • 3/4 cups powdered sugar, sifted
    • 1 tablespoon milk or heavy cream (plus more if icing is too thick)
    • 1/4 teaspoon vanilla

Instructions

FOR THE MAPLE GLAZED WALNUTS

  1.  In a small bowl, toss the walnuts with 1/8 teaspoon cinnamon and a small pinch of salt. Add them to a dry skillet on medium-high heat. Add the maple syrup and stir to coat the walnuts. Stir constantly with a wooden spoon for 3-4 minutes until the nuts are toasted.
  2. Turn nuts out onto a sheet of parchment paper. Spread the nuts out (they’ll be hot and sticking together, so you’ll want to use two forks to unclump them instead of your hands). Allow nuts to cool and dry for about five minutes and then lightly chop them. 

FOR THE CRUMBLE

  1. Combine the butter, flour, sugar, cinnamon, and prepared maple walnuts in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.

FOR THE BREAD

  1. Preheat oven to 350 F. Grease and line a loaf pan with parchment paper. Leave excess paper along two sides to make it easier to remove the bread once baked. 
  2. Sift together the dry ingredients and set aside.
  3. In a large bowl or in the bowl of an electric mixer, whisk to combine the sugar and vegetable oil. (Use a stand or hand mixer or whisk by hand).
  4. Beat the eggs in one at a time followed by the vanilla. Whisk in the sour cream or yogurt followed by the dry ingredients. Gently fold in the grated and chopped apples just until combined. Spread batter into the prepared pan. Sprinkle sprinkle the crumble evenly on top of the batter.
  5. Bake for 50- 60 minutes or until a toothpick comes out clean when inserted in the center. Allow cake to cool in pan for ten minutes and then turn it out to cool on a rack. Once completely cool, drizzle with icing if desired.

FOR THE ICING

  1. In a medium sized bowl, sift the powdered sugar. Add the milk and vanilla and use a whisk or spoon to combine.

Notes

For the apples: McIntosh, Granny Smith, and/or Honey Crisp are recommended

Keywords: apples, quick bread, apple coffee cake, icing, dessert, breakfast, walnuts, maple