March 16, 2021


Try using our Bourbon Barrel Aged Pure Maple Syrup to make this yummy Apple Cake! Tags us on Instagram at @slatevalleyfarms if you try it out, we would love to see! We ship our farm goods anywhere in the United States and free shipping on orders over $100. 



  • 2 sticks unsalted butter, at room temperature, plus more to grease pan

  • 2 ½ cups all-purpose flour, plus more to dust the pan

  • 1cup light brown sugar

  •            3/4 cup sugar

  • 4 large eggs, at room temperature

  • 3 tablespoons Slate Valley Farms Bourbon Maple Syrup

  • 2 teaspoons baking powder

  • 1 teaspoon  baking soda

  • 1 ½ teaspoons ground cinnamon

  • 1 teaspoon fine sea salt

  • ½ teaspoon grated nutmeg

  • 1 cup whole milk Greek yogurt

  • 1 tablespoon vanilla extract

  • 1 ½ teaspoon finely grated lemon zest

  • 2 medium Granny Smith apples, grated

  • 1/2cup finely chopped, toasted pecans




  1. Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. 

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated, followed by maple syrup.

  3. In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla.  Stir in zest.

  4. With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.

  5. While the cake cools, combine the powdered sugar, maple syrup and heavy cream. 

  6. When the cake is fully cool, flip it and pour glaze on. 


Recipe Written By: Jessica Sherican for Slate Valley Farms