Cinnamon Apple Cake with Salted Maple Buttercream

This Cinnamon Apple Cake is a light and bouncy sponge cake loaded with nuggets of home dried apple. Adorned by delectable salted maple buttercream, this is one elegant cake to fall in love with.

Author: Jane Saunders


For the Dried Apples

4 crips & tart apples (I used Pink lady) (see notes)

For the Cake

150g/ 2/3 cup butter (unsalted, room temperature)
150g / 3/4 cup Golden caster sugar
150g/ 1 1/4 cups Plain (all purpose) flour
3 large eggs
3 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1 tsp Baking powder
4 tsp Whole (full fat) milk

For the Salted Maple Buttercream

150g/ 2/3 cup butter (unsalted, room temperature)
165g/ 1 1/2 cups icing (confectioner’s) sugar
2 tbsp Maple Syrup
1/4 tsp Sea salt flakes (optional)

Please note: this recipe uses 6 inch cake tins. Please see recipe notes if you wish to use 8 inch tins




Stay Fancy! ;)

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