Preheat the oven to 325 °F. Lightly grease a 9x13 pan.

In a separate bowl, whisk together the flour, baking soda, salt and cinnamon, set aside.

Using an electric mixer beat the sugar, oil and eggs in a large bowl.

Add in the vanilla and then the dry ingredients and beat until completely combined.

Fold in the apples and walnuts without overmixing batter, but make sure everything is distributed evenly.  The batter will be thick.

Scrape the batter into the prepared pan and bake for 50-70 minutes or until a tester inserted into the middle of the cake comes out clean.

Allow the cake to fully cool in the pan.

Serve cake with or without frosting.  Maple Cream Cheese Frosting is in the recipe below.

Using mixer, beat the cream cheese and butter for 3-5 minutes, until light and fluffy.

Add the salt and half of the powdered sugar to the cream cheese mixture. Beat for 2 minutes then add the remaining powdered sugar and mix for 2-3 more minutes.

Add the maple extract to the frosting and beat for another 2 minutes.

Spread or pipe frosting. Store in the fridge for up to 7 days, let come to room temperature and mix before using.

If you want a thicker frosting that holds its shape more when piping, add more confectioners sugar until you reach the desired consistency.