A quick, not-too-sweet cake with rye flour for extra nutty goodness
1 cup maple syrup
4T maple or brown sugar
1/3 cup just-boiled water
1 cup rye flour
1 1/2 t cinnamon
1 t ground ginger
1/2 t salt
2 t baking powder
2 apples: 1 thinly sliced, the other chopped into small pieces
1/2 cup chopped pecans
Preheat oven to 350.
Line a standard loaf pan wth parchment paper, or butter and flour it thoroughly.
In a saucepan, bring the maple syrup and sugar to a simmer and stir until the sugar has melted. Remove from the stove and allow to cool.
Whisk the dry ingredients together in a mixing bowl.
When the syrup mixture has cooled down, whisk the 2 eggs into it until they are thoroughly incorporated. Continue whisking as you slowly pour in the just-boiled water.
Add the wet ingredients to the dry and fold together.
Gently mix in the pecans and the chopped apple, then pour the batter into your prepared loaf pan.
Lay the apple slices, overlapping, on top, and sprinkle with a pinch more maple sugar.
Bake for 45-50 minutes. Remove before the top is perfectly set, it will continue to cook as it cools.