Nani’s Maple & Apple Cake

Courtesy of Karelia Melendi and Vermont Public Television

Ingredients:
At least 6 large apples
1 cup walnuts chopped small
2 teaspoons vanilla
1/2 cup granulated maple sugar
2 teaspoons cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated maple sugar
1 1/2 cups vegetable oil
4 eggs
1 small box instant vanilla pudding
8 oz sour cream

Preparation:
1. Preheat oven to 350 degrees F.
2. Lightly grease a tube type cake pan
3. Peel an apple, leave it whole and cut it in round slices. Take out the core leaving nice round slices. Put about 4
of these or so in the bottom of the cake pan.
4. Peel, core and thinly slice the rest of the apples. Pour a little maple syrup over the slices and sprinkle with a
little cinnamon and maple sugar. Mix slightly and set aside.
5. Place the 2 cups of granulated maple sugar, the oil, vanilla, sour cream, and eggs into a large mixing bowl.
With an electric mixer beat together well.
6. In another bowl, measure in the flour, pudding mix, baking soda and salt.
7. In a small bowl, mix together the cinnamon, ½ cup granulated maple sugar and chopped walnuts. Set aside.
8. Add the dry ingredients to the large bowl of wet ingredients folding it in a little bit at a time until it is all
incorporated. After folding, beat with the electric mixer a few turns to make a nice smooth batter. If the batter is
really stiff add a couple spoonfuls of milk.
9. Sprinkle a little bit of the cinnamon, maple sugar and walnut mix over the apple rounds in the bottom of the
pan.
10. Put ½ of the batter into the pan. Arrange half of the thin slices of apples in a layer on top of the batter and
sprinkle with half of the cinnamon, maple sugar and walnut mixture.
11. Put the remaining batter on top.
12. Arrange the rest of the thin apple slices on the top of the cake in a nice design. 13. Sprinkle with the rest of
the cinnamon, maple sugar and walnut mixture.
13. Bake for 1 1/2 hours or less. Watch closely as you don’t want it to over cook. Use a cake tester in a couple
sections of the cake. When it comes out clean from all sections, remove the cake from the oven and place on a
rack to cool. Take a spatula or large blunt knife and run it round the pan to help loosen the cake as it cools.
This cake must cool completely before any attempt is made to remove it from the pan. Usually takes about an
hour.
Do not turn the cake over when removing from the pan. Run the spatula or large blunt knife around the edges
again and take the cake out. Carefully run the spatula around the bottom of the cake pan loosening the cake from
the bottom. Put 2 flat spatulas under the bottom of the cake and lift it free and onto a plate.
Decorate with cherries. Pour pure Vermont maple syrup over the top of the cake to glaze. Tastes best when
cooled completely but not refrigerated. ENJOY!