Rustic Apple Maple Cake
I love baking this rustic apple cake in the fall. The smell of apples or pears mixed with warm spices like cinnamon and nutmeg makes the whole house feel cozy and inviting. We’ve been enjoying it often because it’s so easy to make – and it’s just as good with pears as it is with apples.
It’s the sort of recipe my German grandmother would have baked without much fuss: wholesome ingredients, one-bowl method, and a cake that tastes even better the next day.
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What is this Rustic Apple Maple Cake?
“Rustic” simply means whole grains, lots of spices, maple syrup, and a no-fuss method. Spelt or khorasan flour gives the cake a slightly nutty flavor that pairs so well with cinnamon and nutmeg.
It’s the perfect cake for Kaffee und Kuchen (afternoon coffee and cake) – or any time you crave something sweet and want to use up the apple or pear harvest.
Why you’ll love this recipe
Ingredients
This cake comes together with everyday ingredients:
- Flour: Whole spelt or khorasan flour adds flavor and a rustic texture (read below if you don’t have either one).
- Baking powder + baking soda: Work together for a nice, even rise.
- Salt: Just a pinch to bring out all the flavors.
- Spices: Cinnamon and nutmeg for that classic apple-cake aroma.
- Eggs: They give structure and richness.
- Butter: Melted, to make the crumb moist and soft.
- Maple syrup: Adds gentle sweetness and a hint of caramel flavor.
- Yogurt or sour cream: Keeps the cake tender and moist.
- Vanilla: What’s a good cake without vanilla?
- Apples (or pears): The star ingredient, adding sweetness, texture, and juiciness.
Simple substitutions
- Flour: I love to mill my grains from Grand Teton Ancient Grains fresh but you can absolutely use whole wheat flour or all-purpose flour if you don’t have spelt or khorasan.
- Sweetener: You can also use honey in this recipe.
- Fruit: I like this cake just the same with pears.
- Spices: Add a pinch of cardamom or ginger if you like extra warmth.
- Butter: You can use a neutral oil if you prefer.
How to make this apple cake
- Measure and combine all the dry ingredients in a medium bowl. Mix them well.
- Measure and add the wet ingredients to the dry ingredients. Mix to combine.
- Core and dice the apples and add them to the batter. Mix to incorporate.
- Transfer the batter to a greased and floured cake pan. Bake in a preheated oven for 35-40 minutes or until done.
- Allow the cake to cool slightly before cutting and serving.
Helpful recipe tips
- Choose good fruit – The more flavorful your apples or pears, the better your cake will taste.
- Keep it rustic – Don’t worry about peeling the apples or pears.
- Check early – Ovens vary, so start checking for doneness at 30 minutes.
- Even better flavor – Like many simple cakes, the flavors deepen and improve by the next day.
- Ancient Grains – I love to get my my grains from Grand Teton Ancient Grains
Rustic Apple Maple Cake
Ingredients
- 1 ¾ cups khorasan or spelt flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup butter, melted
- 2 eggs
- ½ cup maple syrup
- ¼ cup yogurt or sour cream
- 1 tsp vanilla extract
- 2 medium apples
Instructions
- Preheat the oven to 350˚F (177˚C).
- Grease and lightly flour a 8"x8" baking dish.
- To a medium bowl add all the dry ingredients and mix well.
- Add all the wet ingredients and mix just to combine.
- Core and dice the apples and add them to the batter.
- Transfer the batter to the prepared baking dish. Bake for 30-40 mins or until a toothpick comes out clean.
- Let the cake cool slightly before cutting.
Notes
- I like to mill my khorasan or spelt flour fresh but you can also use whole-wheat flour, regular flour, or a gluten-free flour
- I often like to toss in chopped walnuts
- this cake is best enjoyed the next day
- I recommend you keep this apple cake cover tightly in the refrigerator for up to 4 days
Nutrition
Serving Suggestions
A piece is delicious all on its own – especially when it’s still warm from the oven.
If you’d like to take it up a notch, try adding a dollop of whipped cream, a scoop of vanilla ice cream, vanilla sauce, or even a simple brown sugar and cinnamon topping.
Storing and freezing instructions
This rustic apple cake keeps well for 3–4 days in the refrigerator if stored in an airtight container.
For longer storage, cut the cake and freeze the pieces in a zip-top bag or an airtight container. That way, you can grab a piece whenever you like – just warm it briefly in the toaster or microwave, and it tastes freshly baked again.
This cake was moist and delicious. Loved it so much. Wish I had more right now.
I am so glad you love it as much as we do. Happy baking ~ Anja
Amazing recipe!
Nice! Love that you love it ~ Anja
Just put this in the oven, thanks for the recipe. One question: How do you make the vanilla extract which is shown in one of the pictures here? Thanks!
Great! Simply put: score the vanilla beans lengthwise, gently pry them open, and add them to Vodka or rum, and let stand for at least 4 weeks. The longer the better ~ Anja