Spiced apple and walnut cake with cream cheese frosting

Ingredients:

Cupcake

• 3 medium green apples, such as Granny Smith, peeled, cored and diced into 0.5–1 cm cubes.
• 1.5 tbsp. maple syrup
• 3 eggs at room temperature
• 3/4 cup light brown sugar
• 3/4 cup vegetable oil
• 1 tbsp vanilla extract
• 3 cups premium flour
• 1.5 tsp baking powder
• 1.5 tsp of baking soda
• 1 tbsp. ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp ground ginger
• 0.5 tsp fine sea salt
• 1 cup chopped walnuts

Glaze

• 1 cup powdered sugar
• 1/4 cup heavy cream
• 110 g of cream cheese at room temperature
• 3 tbsp water + more as needed
• 2 tsp vanilla extract

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Generously grease and flour a 25cm fluted Bundt cake tin. Set aside.
2. Cupcake:
   
   In a large bowl, combine the apples, maple syrup, eggs, sugar, oil, and vanilla. In another medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually fold the flour mixture into the apple mixture. Stir in the walnuts.
3. Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55–60 minutes. Let cool for 15 minutes and then invert the cake onto a wire rack to cool completely, about 1 hour.
4. Glaze:
   
   In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons of water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the frosting is pourable. Drizzle the frosting over the cake and let it set for 20 minutes.