Apple Cake with Maple-Walnut Glaze

This is an all time favorite of nearly everyone that has tasted it. It is incredible. Make sure to use 100% maple syrup and not the fake Aunt Jemima crap. If it's feeling like Fall where you are then this will fit in perfectly.

Apple Cake with Maple-Walnut Glaze

Cake:

2.25 cups all-purpose flour

2 cups sugar

1.5 tsp baking soda

2 tsp ground cinnamon

3/4 tsp salt

1 cup vegetable oil

4 eggs

1/4 cup pure maple syrup

1 tsp vanilla extract

3 cups grated peeled tart apples (about 3 apples)

1 cup golden raisins

1 cup chopped walnuts

Glaze:

2 tablespoons cornstarch

2 tablespoons water

1.5 cups pure maple syrup

2 tsp vanilla extract

1 cup chopped walnuts, toasted

Heat oven to 350ºF. Grease bottom and sides of 10-inch tube pan (do not use tube pan with removable bottom). Line bottom with parchment paper; spray paper with nonstick cooking spray.

In large bowl, whisk together flour, sugar, baking soda, cinnamon and salt until blended. Stir in oil until dry ingredients are moistened. Stir in eggs, 1/4 cup maple syrup and 1 tsp vanilla until blended. Stir in apples, raisins and 1 cup walnuts until combined. Spoon batter into pan; smooth top with spatula.

Bake 1 hour or until top feels firm and wooden skewer inserted in center comes out moist but clean. Cool in pan on wire rack 15 minutes. Run knife around edge of pan and center tube to loosen cake. Invert onto wire rack; remove parchment. Turn cake top side up to cool completely.

Meanwhile, in small bowl, stir together cornstarch and water. Place 1.5 cups maple syrup and cornstarch mixture in medium saucepan; bring to a boil over medium heat. Reduce heat to medium; boil 3 minutes, stirring frequently, or until mixture thickens slightly. Remove from heat; stir in 2 tsp vanilla. Cool to room temperature. Spoon over top of cooled cake, letting glaze drizzle down sides.