Apple Fritter Cake

This recipe is the perfect way to get the flavor of an apple fritter without the hassle of having to work with messy dough. The caramelized sugary apple bottom and glaze give you everything an apple fritter doughnut would. This recipe is also great because apples are still in season and this can serve as something different to serve for Thanksgiving dessert.

Tips & Tricks

• When picking your apples I recommend ones that are on the sweeter side such as Honeycrisp, Fuji, Ambrosia, and Gala apples.

• This recipe can be baked in a bundt cake pan, two loaf pans, or even two round-inch cake pans. I used two different types of pans and they both came out just fine.

• Make sure that your cold ingredients are at room temperature when you are ready to bake. This allows your ingredients to mix well when you are combining them.

The Recipe

Ingredients:

Cake Batter

2.5 cups flour

6 eggs

1 1/2 cups sugar

2.5 sticks of unsalted butter

½ cup milk

2 tsp vanilla extract

1/4 teaspoon salt

1 tsp baking powder

Apple Filling:

**I have a recipe listed as well for an apple pie filling that can be used as well.

Ingredients:

-6 apples (peeled, cored, and sliced into medium to small-sized pieces)

1/2 teaspoon cinnamon

-1/4 cup of brown sugar

You will combine your dice apples, cinnamon, and brown sugar in a bowl and set aside.

Cinnamon Filling:

Ingredients:

1 Tablespoon + 2 teaspoons of ground cinnamon

1 cup brown sugar (light or dark is fine)

*you will combine this in a bowl and set it aside

Glaze 

Ingredients:

2 cups powdered  sugar 

1 teaspoon vanilla extract

1/4c. Milk 

Mix together (you can use a fork honestly) until you reach a smooth consistency and set aside to drizzle over once the cake has cooled off for 10-12 minutes.

Procedure:

1. Preheat your oven to 325 degrees.

2. For your cake batter, you are going to combine your flour, salt, and baking powder and set aside in a bowl

3. In a new bowl using a mixer combine your sugar and butter and whip it on medium speed until it has reached a smooth whipped consistency.

4. Once you have your whipped butter/ sugar you will then add your eggs one or two at a time and mix in just until the egg disappears. Be sure not to overmix. Add your vanilla at this point as well.

5. At this step, you should now have three bowls. One with your dry ingredients, one with your creamed butter sugar and vanilla mixture, and another one with your room temperature milk.

6. While mixing on low speed you will alternately add your dry ingredients and wet ingredients to your creamed sugar/butter/egg mixture. For example, you should shake a bit of flour into your butter/sugar/egg mixture, mix until it disappears then add a splash of milk.

7. Do this until all of your milk and all of our dry ingredients have been added.

8. Grease and flour your baking dish and have your diced apples, cake batter, and cinnamon filling ready for layering.

Baking Notes…

You will now be alternating between the layers to create this cake.

First, cover the bottom of your pan with your brown sugar mixture. Do not use all of it or even half. You just want to create a barrier between the pan and your apples since they will create their own liquid as they bake. Once you've added the brown sugar add a layer of apples and then the cake batter.

You will repeat this again. Your layers starting from the bottom should go like this:

Brown sugar, apples, cake batter, repeat. You should be able to do this twice depending on the size of your pan.

This recipe can be baked in different pans so know that baking times may vary. I used small cake pans which only took about 20-25 minutes or until the top reaches a golden brown color.

If you are using a regular-sized bundt pan bake for 1 hour and then check it for every 10 minutes or until the top reaches a golden brown color. Be sure to check with a toothpick to make sure the middle is done.

Once your cake is baked and out of the oven, allow it to cool for ten minutes and then flip it. Allow it to cool again for about another 10-12 minutes, top with your glaze and enjoy!