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Apple cake with maple syrup icing


  • Preheat oven to 180°C fan forced (200°C normal).
  • Mix together the flour, baking powder, bicarb, spices and salt until well combined.
  • In another bowl, beat 185 gm butter with the caster sugar until light and fluffy, using a hand mixer.
  • Then add the eggs, one at a time, beating well between each addition.
  • Add one-third of the flour mixture and mix with a spatula, before adding ¼ cup buttermilk and another third of the flour. Repeat the process with the remaining buttermilk and flour. Then fold in the apples.
  • Butter a springform cake tin and line the base with baking paper. Then spoon in the batter, smooth the top and cook in the oven for about 35-45 mins, until a skewer comes out clean. Remove and set aside to cool.
  • To make the icing, reduce the maple syrup by half in a heavy-bottomed pot. Then remove from the heat and add the cream, 60 gm butter and the vanilla. Mix well, add the icing sugar and beat until smooth.
  • Pour the icing over the cake and set aside to cool, before slicing and serving with a dollop of cream.


  • 2 cups plain flour, sifted
  • 1 tspn baking powder
  • 1 tspn bicarb of soda
  • 1 tspn ground cinnamon
  • ½ tspn ground nutmeg
  • a pinch of cloves
  • ½ tspn salt
  • 375 gm caster sugar
  • 254+ gm soft, unsalted butter
  • 3 large eggs
  • ½ cup buttermilk
  • 250 gm diced Granny Smith apples
  • 1 cup Maple Syrup
  • ½ cup cream
  • ½ tspn vanilla extract
  • 250 gm icing sugar, sifted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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