Yield: 12 servings
Apple Fritter Cake
A moist fall cake that will remind you of your favorite donut- the apple fritter!
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Ingredients
For the cake:
- 2 1/4 cups (270g) All purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 cup (149 g) white sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 12 tablespoons (170g) unsalted butter, room temperature
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup milk at room temperature (240g)
For the filling:
- 3 1/2 cups of apples, diced (396g)
- 1/2 cup plus 1 T brown sugar (123g)
- 2 teaspoons cinnamon
- juice of 1 lemon
For the glaze:
- 1 cup powdered sugar (110 g)
- 3 tablespoons milk (43g)
- 1 teaspoon vanilla extract
Instructions
- In a medium sized bowl combine the apples, brown sugar, cinnamon, lemon juice and 1 teaspoon vanilla. Toss to combine and set aside.
- In a large bowl with an electric mixer (or the bowl of a stand mixer with the paddle attachment,) cream the butter and sugar until smooth and fluffy. Add the eggs, one at a time, followed by 1 teaspoon vanilla extract.
- Combine the dry ingredients in a small bowl and then sprinkle half of it on top of the batter. Alternate adding milk and the dry ingredients, ending with the rest of the flour, until the batter is smooth but not over-mixed. (I always like to end with a rubber spatula.)
- Prepare your pan with nonstick spray or butter and flour it. If using a square pan you can line it with parchment. Spoon half of the batter into the pan, add half the apple brown sugar cinnamon mixture, top with the rest of the batter and then the remaining apples.
- Bake at 350F for 45-55 minutes or until a cake tester inserted into the center of the cake comes out clean. When cake has cooled run a butter knife around the edges and release from pan if desired.
- Prepare the glaze and pour over warm cake. Enjoy
Notes
Recipe adapted from King Arthur Flour