Directions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together the eggs, cinnamon, buttermilk, milk, and vanilla extract.
In another bowl, combine the sugar, baking powder, and baking soda.
Add the dry ingredients to the egg mixture and stir until well combined.
Melt the margarine and incorporate it into the batter.
Gradually add the flour, mixing until just combined.
Fold in the chopped apples, salt, corn syrup, and walnuts.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by melting the margarine in a small saucepan over medium heat.
Add the baking soda, sugar, and maple syrup, stirring until the sugar is dissolved.
Stir in the chopped pecans and remove from heat.
Once the cake is done, pour the hot glaze over the freshly baked cake.
Allow the cake to cool before serving.
Variations & Tips
For a healthier twist, you can substitute whole wheat flour for half of the all-purpose flour. If you prefer a different nut, try using almonds or hazelnuts instead of walnuts and pecans. You can also add a pinch of nutmeg or ginger to the batter for an extra layer of spice. If you’re not a fan of margarine, feel free to use butter in both the cake and the glaze for a richer flavor.
