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Apple Fritter Cake

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A tender, buttery apple cake topped with cinnamon-brown sugar apples and finished with a sweet vanilla glaze. It combines the cozy flavors of an apple fritter with an easy-to-slice cake.

Ingredients

  • 2 tablespoons (28g) unsalted butter
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon table salt
  • 3 1/2 cups (396g) apples, diced in 1/2-inch pieces (from about 4 medium apples)
  • 1/2 cup (107g) light brown sugar, packed
  • 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1 cup (198g) granulated sugar
  • 1 teaspoon table salt
  • 1/4 teaspoon ground nutmeg or ground allspice
  • 12 tablespoons (170g) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 2 teaspoons King Arthur Pure Vanilla Extract
  • 3/4 cup (170g) milk, at room temperature
  • 3/4 cup (85g) confectioners’ sugar, sifted
  • 1 1/2 to 3 tablespoons (21g to 43g) milk, whole preferred
  • 1/2 teaspoon King Arthur Pure Vanilla Extract

Instructions

  1. Preheat the oven to 350°F. Line a 9-inch square pan with a parchment sling and lightly grease.
  2. Make the apple topping by melting 2 tablespoons butter in a large skillet over medium-high heat. Add the cinnamon and 1/4 teaspoon salt and stir to combine.
  3. Add the diced apples and stir to coat. Cook for about 5 minutes, stirring occasionally, until the apples just begin to soften.
  4. Sprinkle the brown sugar evenly over the apples and stir to combine. Cook for about 5 minutes, stirring occasionally, until most of the released liquid has evaporated and the mixture is slightly sticky. Remove from the heat and allow to cool while preparing the cake batter.
  5. In a large bowl or the bowl of a stand mixer, combine the flour, baking powder, granulated sugar, 1 teaspoon salt, and nutmeg or allspice. Add the 12 tablespoons softened butter and mix until the mixture looks sandy.
  6. With the mixer running on low speed, beat in the eggs one at a time until fully incorporated, scraping the bowl between additions as needed.
  7. With the mixer on low speed, add 2 teaspoons vanilla and 3/4 cup milk. Once the milk is absorbed, scrape the bowl and mix at medium-high speed for 1 minute.
  8. Transfer the batter to the prepared pan and spread into an even layer. Spoon the apple topping evenly over the batter.
  9. Bake for 60 to 65 minutes, or until a paring knife inserted in the center comes out clean. Cool in the pan for 30 minutes, then gently remove the cake and transfer it to a rack to cool completely.
  10. For the glaze, whisk the confectioners’ sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons milk until smooth. Add additional milk as needed to create a thin, fritter-like glaze.
  11. Drizzle the glaze over the cooled cake. Allow the glaze to set briefly before slicing and serving.

Notes

  • Use about 4 medium apples to yield 3 1/2 cups diced fruit.
  • Whole milk is preferred for the glaze, but other milk can be substituted.
  • Add the glaze milk gradually to control the consistency.
  • Store leftover cake covered at room temperature for several days.
  • For longer storage, wrap the cake airtight and freeze.

Nutrition

Find it online: https://yumfamilyrecipes.com/apple-fritter-cake/