Chocolate Croissants

Some of you may have noticed there is a trend happening here on the blog. I would like to say it was intentional, but that wouldn't exactly be truthful. If you have seen a shift toward easy (or easier) to make recipes, you have keen powers of perception and observation! What prompted me to share less complicated recipes for beautiful, delicious food will be one of those unsolved mysteries. Who knows how long this trend will last, so it's duration is definitely one worth celebrating. More importantly, these simple or simpler recipes are the ones you want to put in your 'keepers' file. Especially these flaky, decadent, semi-homemade Chocolate Croissants! 

Yes, these three ingredient French classic inspired Chocolate Croissants are made with only three ingredients! And you probably know what I am going to say next, because redundancy is my middle name. The quality of ingredients matter. But more on that in just a bit.

For those you have ever eaten a croissant or two or three in France, Switzerland, London or anywhere else in Europe, your bar for mouthwatering Chocolate Croissants is set pretty high. Which means the challenge for me in sharing a recipe promising to evoke all of your fondest memories is a bit daunting. But it's a challenge I am willing to accept. 

What makes the croissants in Europe, particularly in France, taste so good is the high in fat content butter used in making the puff pastry. The biggest difference between an 'authentic' Chocolate Croissant and this one has everything to do with the puff pastry. This recipe uses a high quality pre-made puff pastry rather than one made from scratch. There are several pre-made puff pastry options available at the grocery store, but the one I would strongly recommend using for these croissants is made by Dufour. Hands down it is a winner. Slightly more expensive than other commercially made puff pastry, but worth every penny. Swap out a different puff pastry (other than homemade) when making these Chocolate Croissants and you will have drastically changed the recipe. 

Semi-sweet or bittersweet chocolate is both melted and semi-finely chopped. I melted and chopped up Guittard's Semi-Sweet Chocolate Chips (46% cocao) and was thrilled with the results. However, if there was one swap in the ingredients you could make in this recipe, it would be using a good quality chocolate with a higher percentage of cocao. You might even want to use Nutella if you love the flavor of hazelnut. 

The third ingredient is one large egg or one large egg yolk. There are many recipes for egg washes. Some using the egg only, some adding a little water to the egg, and others adding a little milk or cream to the egg. This recipe uses the egg only. I brushed them with a whole egg, but for a more golden finish, you could brush them with just one egg yolk.

To make these Chocolate Croissants you have to first thaw the frozen puff pastry (Dufour only comes frozen). On a lightly floured surface it's rolled out to about an 1/8" thickness. After cutting the sheet in half, the melted chocolate is thinly spread out on one half of the puff pastry using an offset spatula. The semi-finely chopped chocolate gets sprinkled on the melted chocolate before the plain half is laid on top and pressed down lightly. Note: If you were making a double batch of these Chocolate Croissants, you would buy two packages of the Dufour puff pastry, roll both out, and lay one on top of the other. The amount of chocolate needed should then be doubled.

Using a very sharp knife or very sharp pizza cutter, you will cut out 8 triangles. At the widest point, the triangle will range between 1 1/2" - 2".  Staring at the widest end of the triangle, the croissants get tightly rolled up and placed on a parchment paper lined baking sheet.

Brush off any excess flour on the rolled croissants before generously brushing on the egg wash. To help ensure the tip of the croissant doesn't lift during the baking process, brush some of the egg wash under it so it adheres better to the pastry. Note: If you roll out the puff pastry between two sheets of parchment paper, you won't have to worry about any flour adhering to the puff pastry.

In a 425 degree (F) preheated oven, the Chocolate Croissants bake for anywhere between 22-26 minutes. The croissants are done when they have puffed up and are deep golden in color. If under baked, the croissants will be more doughy than crispy. Note: To find the right amount of baking time for your oven, you can bake up one in the oven. Store the others (unbrushed with egg wash in refrigerator) while the first one bakes. Or you just can bake all of them for the recommended time range.

A fresh out of the oven, golden, flaky, buttery, chocolatey croissant eaten any time of the day is one of those just pinch me moment indulgences. If you want to spoil your family and friends or if you want to relive that memorable trip across the pond, make them these Chocolate Croissants. 

These Chocolate Croissants are a tad on the decadent side and maybe a bit over the top, but they are destined to make anyone you bake them for feel loved. And serving beautifully delicious, especially easy to make food doesn't get any better than that.

Recipe

Chocolate Croissants

Makes 8

Ingredients

14 ounce (396g) package of puff pastry (recommend Dufour), thawed

4 ounces (112g) semi-sweet or dark chocolate, melted

1 ounce (28g) semi-sweet or dark chocolate, semi-finely chopped

1 large egg or 1 large egg yolk (using only an egg yolk will give you the deepest finished color on the baked croissants)

Directions

1. Preheat oven to 425 degrees (F). Line a heavy bottomed rimmed baking pan with parchment paper. Set aside.

2. On a lightly flowered surface, roll out the puff pastry to about a 1/8" inch thickness. OR roll out between two sheets of parchment paper.

3. Cut the puff pastry in half. 

4. Spread the melted chocolate thinly over one half of the puff pastry. If using the chopped chocolate, evenly sprinkle over the melted chocolate.

5. Place the other half of the puff pastry on top. Use a very sharp knife or pizza cutter to make 8 triangles (bottom of each triangle should be 1 1/2" - 2").

6. Generously brush the egg wash or egg yolk over each croissant.

7. Bake for 22-26 minutes or until they are puffed and a deep golden color.

8. Remove from the oven. Let cool slightly. These Chocolate Croissants are heavenly when enjoyed warm, but they are also very delicious when they come to room temperature. 

Notes: (1) Store the baked croissants at room temperature, uncovered if there is low humidity in your house. Covered if the humidity is high. (2) Pepperidge Farm also sells pre-made puff pastry. It is generally found in the refrigerated section of the grocery aisle. If you can't find Dufour puff pastry or are not making your own, you can use this one. The results may be slightly different. (3) Instead of melted chocolate, you can also use Nutella. You will need a little more than a half cup for this recipe.

Peanut Butter Oat Chocolate Bars aka Energy Bars

"It's funny how in life it's the simple things in life that means the most." Never has this old adage been more true than in the past few weeks. Since shortly after the new year I was without my oven. Up until that moment, I had been taking my oven for granted. And in what felt like the three longest weeks of my life, all of my best laid plans for working on new recipes, baking cookies, and making comfort food meals went astray. If I wasn't someone who used the oven with a high degree of frequency, this wouldn't have been a big deal, just a minor inconvenience. For me, it felt like a first world order crisis. Fortunately, the part needed to fix the oven was in stock and it's cost didn't cause me to gasp. If the repairman wasn't on such a tight schedule, I would have baked him some of my favorite chocolate cookies (there are always balls of dough in the freezer) as a small token of my appreciation. Needless to say, the lesson in all of this was a reminder to better appreciate the simple things. 

In keeping with the theme of simple things, these Peanut Butter Oat Chocolate Bars aka Energy Bars definitely qualify. They are perfect for breakfast, as a mid-day snack, as a post run recovery treat, on a hike, or whenever you get a craving for something crunchy, chocolatey, nutty, oaty, and peanut buttery with a hint of flaky sea salt. I might even go out on a limb and say they are healthy-ish! 

Along with being delicious and little bit addictive, these Peanut Butter Oat Chocolate Bars aka Energy Bars are destined to become wildly popular with your family and friends.

With everyone being concerned about the price and availability of eggs these days, these bars are eggless worry free! These were made with both dark/semi-sweet and milk chocolate, but you could easily make them with either one. Regardless of which chocolate or chocolates you decide to use, I would highly recommend using oversized chips or chopping the chocolate (see notes). The oats used in the bars are the quick, one-minute oats, NOT old-fashioned oats. Toasting the pecans beforehand is always a good idea as it not only deepens their flavor, it helps to keep them crunchy during the baking process. The hint of cinnamon and a finishing sprinkle of flaky sea salt only adds to their scrumptiousness.

The assembly process couldn't be simpler as the bar's base and top come together in a bowl! Even the two-step baking process still makes them unfussy. 

Half of the flour, oat, brown sugar, melted butter, baking soda, Kosher salt, and cinnamon mixture gets pressed into a parchment paper lined metal (not glass) 9" x 9" baking pan. This layer bakes for about 10-12 minutes in a preheated 350 degree (F) oven. After letting it cool for a few minutes, some of the chocolates get sprinkled on top. Followed by teaspoonfuls of the creamy peanut butter and coarsely chopped toasted pecans. To recreate that textured finish, pinch teaspoonfuls of the remaining mixture and spread evenly over the top. Lightly press the top layer down, then finish with the remaining chocolates and a light sprinkle of the flaky sea salt. The pan goes back in the oven for another 18-22 minutes or until they are golden in color.

Once they cool completely, cut them into 10 generously sized bars or 20 good sized bites. 

For the prettiest presentation, wrap them in some parchment paper and baker's string. Store them covered in the refrigerator or keep covered at room temperature. Personally, I like them even better on the slightly chilled side.

These bars are crunchy, a little bit crumbly, Between their texture, their heartiness, and the layers of flavor, the Peanut Butter Oat Chocolate Bars aka Energy Bars are everything a really great bar should be. Simple never tasted so good!

Recipe

Peanut Butter Oat Chocolate Bars aka Energy Bars

Make 10 good sized bars or 20 nice sized bites

Ingredients

1 1/4 cups (156g) all-purpose flour

1 cup (90g) quick cooking-1 minute oats (NOT old-fashioned oats)

3/4 cup (165g) light brown sugar, firmly packed

3/4 cup + 1 T  (183g) unsalted butter, melted and cooled slightly (about 5 minutes)

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1/2 slightly heaped teaspoon Saigon cinnamon

2/3 cup (75g) pecan halves, toasted and coarsely chopped

3/4 cup (128g) dark or semisweet chocolate (chips or chopped chocolate), divided - See Notes

3/4 cup (128g) milk chocolate (chips or chopped chocolate), divided - See Notes

3/4 cup (224g) creamy peanut butter (e.g., JIF)

Flaky sea salt

Directions

1. Preheat oven to 350 degrees (F). Line a 9" x 9" metal baking pan with parchment paper. Set aside.

2. In a medium sized bowl, add in the flour, oats, brown sugar, melted unsalted butter, baking soda, Kosher salt, and cinnamon. Mix to completely combine.

3. Divide the mixture in half. Press half firmly into the prepared baking pan. Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly (about 5 minutes).

4. Sprinkle 1/2 cup (85g) of the dark or semi-sweet chocolate and 1/2 cup (85g) of the milk chocolate over the crust.

5. Evenly drop spoonfuls of the peanut butter next, leaving about 1/2" border along the edges.

6. Sprinkle the coarsely chopped pecans.

7. Squeeze the remaining dough into small clumps and evenly distribute. Press down slightly.

8. Sprinkle the remaining 1/4 cup (43g) of the dark or semi-sweet chocolate and 1/4 cup (43g) of the milk chocolate over the top crust layer. Press the pieces of chocolate in slightly.

9. Lightly sprinkle with flaky sea salt (e.g., Maldon Sea Salt)

10. Bake for 18-22 minutes or until golden. Let cool completely in the pan.

11. Remove from the pan and cut into 10 bars. Wrap in paper or place in glassine bags. Or cut into 20 pieces and place into cupcake cups. 

12. Enjoy or store covered in the refrigerator. Note: I think they are even more delicious slightly chilled.

Notes: (1) For the milk chocolate I used Trader Joe's Milk Chocolate Bars. But you could also use good sized milk chocolate chips. (2) For the semisweet chocolate I used Guittard's Super Cookie Chips (48% cocoa). Or you could chop up some chocolate. (3) To toast the pecans, place the halves on a baking sheet. Bake in a preheated 350 degree (F) oven for 8-9 minutes or until fragrant. Let cool slightly before coarsely chopping. (4) Inspiration for this recipe came from the Chocolate Dulce De Leche Bars from the Bake Feed. Several adaptations were made to the both ingredients and baking times.

Lemon Blueberry Ricotta Cake

Nothing takes the chill out of the house on those 'not cold enough to turn on the furnace' days quite like turning on the oven to bake. Between the heat from and aromas coming out of the oven, baking days warm more than one's soul. Once fall arrives here in the midwest my passion for baking goes into overdrive. Which explains in part why there is currently about fifteen pounds of unsalted butter sitting in the refrigerator. And in all probability it will not last until Christmas. Keeping my fingers crossed there will be another sale on butter in the weeks ahead.

With Thanksgiving still just a few weeks away and everyone either dreaming about or planning their favorite dishes, I am going to sneak in a recipe for a cake. Because it's one you need in your life. Especially in the weeks and months ahead. The Lemon Blueberry Ricotta Cake is first and foremost one of those quintessential breakfast cakes. Not too sweet, filled with fresh fruit, and satisfyingly scrumptious. Aka the trifecta of a great cake! It happens to be one of those cakes perfect to enjoy as a post turkey trot race treat, to nibble on while you are decorating for the holidays, to serve at or bring to a weekend brunch, to enjoy in the afternoon with a cuppa, and/or to make just because you want cake. 

As far as cakes go, this one leans toward the easy to make end of the continuum. From assembly to baking, the Lemon Blueberry Ricotta Cake is ready to enjoy in less than ninety minutes. Which makes it one of those cakes easily made early in the morning and enjoyed all day.

Indulge me as I take a brief moment to get on my 'why ingredients matter' or rather I should say 'why good ingredients' matter soapbox. If you are looking to make the most flavorful foods, high quality ingredients create higher quality goods and dishes. It is a matter of eating something delicious versus something divinely delicious. For this Lemon Blueberry Ricotta Cake there are five difference making ingredients. Whole milk ricotta. It can be homemade or store bought. Unsalted butter with at least an 18% butterfat content. Less expensive, generic butters generally have less fat. Thus less flavor. Fresh blueberries. Frozen blueberries will not work in this cake. Extra-large eggs are a must. And last, but not least, a really good quality vanilla. 

There will be a point during the making of the batter where it will look slightly curdled. Once the dry ingredients are blended in it will smooth itself out. The blueberries get divided. Two thirds go into the batter and the remaining one third get scattered (and lightly pressed) over the top. 

Using a nine inch spring form pan lined with parchment paper make it easy to remove the cake from the pan. 

Baking time for the Lemon Blueberry Ricotta Cake will range from 55 to 65 minutes. However, I recommend testing for doneness at the 50 minute mark (all ovens bake differently). To test for doneness, insert a toothpick in the center (not in the sides) of the cake. If it comes out clean, the cake is done. Other signs of doneness: the edges of the cake will slightly pull away from the pan and they will be golden.

Allow the cake to cool slightly before dusting with confectionary sugar. If you dust the cake while it's still too warm, the confectionary (icing) sugar will melt into the cake.

The Lemon Blueberry Ricotta Cake is slightly dense, luscious, fruity, just the right amount of sweet for breakfast or as a snack, and divinely delicious. Make this cake soon and have a slice for breakfast. You will be very happy you did. 

Recipe 

Lemon Blueberry Ricotta Cake

Serves 8-10, depending on how you slice it

Ingredients

10 Tablespoons (141g) unsalted butter room temperature

1 cup (200g) granulated sugar

3 extra-large eggs, room temperature

1 cup (250g) whole milk ricotta

2 Tablespoons sour cream

1 teaspoon good quality vanilla

1 teaspoon grated lemon zest (from on medium sized lemon)

1 1/4 cups (163g) all-purpose flour

1 Tablespoon baking powder

1 teaspoon Kosher salt

2 cups (343g) fresh blueberries, divided

Confectionary sugar, for finishing

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter the sides and top of the parchment paper. Set aside.

2. In a medium sized bowl, whisk together the flour, baking powder, and Kosher salt. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, add in the butter and sugar. Beat on medium speed until light and fluffy (approximately 3 minutes), scraping the bottom and sides of the bowl as necessary.

4. Reduce the mixer speed to low and add in the eggs, one at time, mixing well after each addition.

5. Add in the ricotta, sour cream, vanilla and lemon zest. Mix well. Note: The batter will look curdled, do not worry, it should look that way.

6. With the mixer on low, add in the dry ingredients. Mix just until incorporated. 

7. Fold in 2/3 of the blueberries (229g) using a rubber spatula. 

8. Spoon the batter into the prepared pan. Smooth the top with an offset spatula. 

9. Evenly scatter the remaining 1/3 cup (114g) blueberries on top of the batter. Press down lightly.

10. Place the baking pan on a baking sheet, then place in the oven. Bake for 55-65 minutes (checking at the 50 minute mark) until a toothpick inserted in the center comes out clean.

11. Remove the pan from the oven and set on a cooling rack. When cool, use a knife to carefully loosen the cake from the sides of the pan. Remove the pan sleeve. Transfer the cake to a serving platter.

12. Lightly dust the cake with sifted confectionary sugar. Serve slightly warm or at room temperature.

13. The cake is delicious the first and even up to the third day. To keep any leftover cake fresh, store covered in the refrigerator.

Notes: (1) With an exception to the change in the baking time, the recipe for the Lemon Blueberry Ricotta Cake was heavily inspired by Ina Garten's Blueberry Ricotta Breakfast Cake recipe from her newest cookbook "Go-to Dinners". (2) Use only whole milk ricotta. Either store bought or homemade. (3) Use only fresh blueberries. (3) Instead of dusting the cake with confectionary sugar, could also make a confectionary sugar glaze to finish the cake. (4) This cake is one of those perfect breakfast or brunch cakes!

Sheep's Lake, Rocky Mountain National Park, (August 2022)

S'mores Cookie Dough Pie a la Mode

 

For the record, there is no such thing as having too many great cookie, pie, or dessert recipes. No one ever said there should be limits put on anything destined to tantalize or satisfy a sweet tooth. Maybe there are only self-imposed limits on how much or how often we indulge ourselves in the world of decadence. Maybe. I seem to recall to reading somewhere there are proven health benefits to having a piece of (dark) chocolate daily. While we can't believe always believe everything Google or social media tells us or jump on every viral trend or bandwagon (no butter boards here please), we can probably all convince ourselves there is really scientific evidence validating (dark) chocolate as a miracle food. Which means every dessert made with chocolate is one we should never shy away from. I am absolutely certain I could also find some evidence, somewhere that the kind of chocolate doesn't really matter.

Typically when we think of s'mores, we envision slightly softened chocolate and a perfectly toasted marshmallow oozing between two squares of graham crackers. And for the most part we associate them with the summer and fall seasons. But cravings for s'mores can be hard to ignore or even pigeon-hole into a seasonal compliance-only confection. Taking the concept of a s'more and turning into a warm, gooey, decadent cookie pie borders on a kind of brilliance s'mores lovers around the world not only understand, but completely embrace. Which is exactly why we all should be happy that it's possible to have this (maybe even better than s'mores) S'mores Cookie Dough Pie a la Mode in our lives all year long!

There are multiple versions of recipes for s'mores done in skillets or pie dishes. But none compare to this one! 

What makes these S'mores Cookie Dough Pies so deeply flavorful is the use both light and dark brown sugars, rather than a combination of granulated and brown sugars. Oversized milk chocolate chips ensure there is a taste of chocolate in every bite. Alternately you could chop up some milk chocolate (the Pound Plus Bars from Trader Joe's would be great too). When you combine chocolate with coarsely crushed graham cracker crumbs and mini-marshmallows you end up with something that will remind you of s'mores. Although when s'mores ingredients are combined with cookie dough ingredients you may never want a traditional s'more again!

The batter will be and should be very thick. To assemble the pies, begin with dividing the dough into six equal parts. Press one part into each tart pan, sprinkle with some marshmallows, then top with another part of dough. Press the dough down lightly and top with some more marshmallows, chocolate chips, and a sprinkling of flaky sea salt. 

In a preheated 350 degree (F) oven, the pies bake for 20-25 minutes or until lightly golden and slightly charred marshmallows. For the gooiest s'mores pie, bake for somewhere between 20-22 minutes. For a slightly less gooey texture, bake for 22-25 minutes. Note: As the s'mores pies rest for 10 minutes before serving, they will continue to bake. So err closer to the 21-23 minute mark.

Topping each S'mores Cookie Dough Pie with a large scoop of vanilla ice cream makes this dessert even more irresistible! The combination of cool, creamy vanilla ice cream and a decadent gooey s'mores cookie dough takes each bite to a whole new level of swoonworthy dessert magnificence! And making the S'mores Cookie Dough Pie a la Mode in three 6" pie dishes creates the perfect 'a made for two' shareable dessert. 

Goodness knows why it took me this long to come up with this scrumptious, decadent, be still my heart S'mores Cookie Dough Pie a la Mode. If there was ever a recipe for a four star restaurant quality dessert, this would be THE one! Which makes it one you definitely want to serve at your next gathering or dinner party. I guarantee everyone will be obsessed with them!

Recipe

S'mores Cookie Dough Pie a la Mode

Makes 3 - 6" pies or 1 9" pie

Serves 6 to 12

Ingredients

1/2 cup (125g) unsalted butter, melted and slightly cooled

1/2 cup (105g) light brown sugar (firmly packed)

1/2 cup (105g) dark brown sugar (firmly. packed)

1 large egg

2 teaspoons vanilla

1 1/2 cups (204g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (271g) milk chocolate chips or chopped milk chocolate, divided (could also use dark or semi-sweet chocolate chips or chopped chocolate)

3 graham cracker sheets (46g), coarsely crushed

2 cups (128g) mini marshmallows, divided

Flaky sea salt (e.g., Maldon)

Directions

1. Preheat oven to 350 degrees (F). Set 3  - 6" pie dishes aside. Or alternately use a 9" cast iron skillet or beautiful 9" ceramic (not glass) pie dish.

2. In the bowl of a standing mixer fitted with a paddle attachment, combine the light brown sugar, the dark brown sugar, and melted melted. Beat on medium speed for at least 2 minutes.

3. Add in the egg and vanilla. Mix to combine.

4. Add in the flour, baking soda, baking powder and Kosher salt. Mix just until partially blended (you will see streaks of flour).

5. Add in 1 1/4 cups (226g) of the milk chocolate chips and the coarsely crushed graham crackers. On low-medium speed, mix to fully blend.

6. Add in 1/3 of the mini marshmallows. Mix on low to combine. Note: The dough will be very thick.

7. If using the 6" pie dishes, divide the dough equally in six large scoops. Place one scoop in each pie plate. Press down. Evenly divide 1/3 of the mini marshmallows between the dishes and sprinkle on top the bottom layer of dough. Top each pie dish with the three remaining pieces of dough. Press dough down lightly.

8. Sprinkle the remaining 1/3 of the mini marshmallows and the 1/4 cup of milk chocolate chips over the top. Press down lightly. Note: If using a 9" cast iron skillet, divide the dough in half. Press half into the skillet, top evenly with 1/3 of the mini marshmallows. Top with remaining dough. Press down lightly. Evenly divide the remaining mini marshmallows and 1/4 of the milk chocolate chips over the top.

9. Lightly sprinkle flaky sea salt over each s'mores cookie dough pie or over the 9" cast iron pan or ceramic pie dish.

10. Put the pie dishes on a heavy bottomed baking sheet and place in the oven. Bake for 20-25 minutes until lightly golden. Note: If you like a more gooey cookie, bake closer to the 20-22 minute mark. If you like a more cookie textured cookie, bake for 23-25 minutes. Highly recommend the gooier texture!

11. Remove from the oven. Transfer the pie dishes to a cooling rack. Let rest for 10 minutes before serving.

12. Top each s'mores cookie dough pie with a generous scoop of a high quality vanilla ice cream. Pass out spoons so everyone can dig in!

Notes: (1) I used Guittard's Milk Chocolate Chips because they are a more substantially size morsel. I usually find them at World Market. If you can't find them, recommend chopping up some milk chocolate. I like the Pound Plus milk chocolate bars from Trader Joe's. (2) The pie tart dishes are from TR Pottery in Fish Creek, Wisconsin. You can find a link to their website here. (3) You can make and assemble the s'mores cookie dough early in the day and bake later for dessert. Just let your pie dishes sit at room temperature for about 15 minutes before putting in a hot oven.

Sunrise and Sunset, Egg Harbor, Door County, Wisconsin (September 2022)

Apple Fritter Skillet Cake

A few months back a new donut shop opened in the center of town. Which happens to be about a mile from where I live. I have yet to taste a donut that disappointed my fussy donut palate. In other words, all of the donuts are all really, really, really good, but there is one donut in particular that is dangerously good. You might already have a really good idea as to which donut that might be. If you guessed the Apple Fritter Donut you would be right! In all honesty, it has taken a significant amount of restraint to turn my weekly trip to the donut shop into a daily one. After the third or fourth apple fritter (not all in one sitting and not all in one week thank goodness), I was again inspired to make my own apple fritters. However, after looking a bajillion recipes, I remembered why I have yet to make homemade apple fritters. While there are some baked apple fritter recipes out there, the majority of them call for the apple laden batter to be deep fried. I have always been a reluctant 'fryer'. Which explains why there haven't been any homemade apple fritters coming out of my kitchen. But while driving home from a short trip up to Door County for my birthday, I had an epiphany. I also happened to have a very large bag of Honey Crisp apples (picked up at one of the many Door County apple orchards) in my trunk. Could an apple fritter cake be as good (possibly even better than) as a deep fried apple fritter? Could such a cake have all of the flavor, texture and oompf as a deep fried apple fritter And most importantly, could it be one that could satisfy my almost insatiable cravings for an apple fritter? My guesses were yes, yes, and yes!

If you ever go down the apple fritter cake or apple fritter skillet cake rabbit hole, you will discover there are essentially two different kinds of 'fritter' cakes. Ones made with refrigerated biscuits and ones made from scratch. I decided taking the homemade path would get me closer to experiencing apple fritter nirvana. Along with helping to curtail my trips to the donut shop in town. 

In addition to diced, sautéed Honey Crisp apples, the cake is made with some chunky applesauce. The combination of these two ingredients help to give the cake a great apple flavor and texture. Cinnamon, nutmeg, light brown sugar, dark brown sugar, and butter help to create a deeply spiced, perfectly sweet, luscious, buttery cake. One destined to elicit rave reviews whether you serve it for breakfast, brunch, as an mid-morning, afternoon, or late-night snack, or at a gathering of friends. With apples currently in season and fall temperatures looming nearby, I hope this Apple Fritter Skillet Cake becomes an immediate baking priority in your life. Especially if you consider yourself an apple fritter fanatic and don't happen to live in a town with a donut shop.

The cake has three different components: the sautéed, diced apples; the cake batter; and, the icing. The cast iron pan used to sauté the apples is the same one used to bake the cake. Both the cake batter and icing are made in bowls using whisks. If the simplicity of this recipe doesn't entice you to make this delectable cake, the anticipation of a moist, spice cake, destined to make any apple fritter lover swoon should.

Hands down, the best apple to use in this Apple Fritter Skillet Cake is the Honey. Crisp! Not because they happen to be my most favorite apple, but because they are sweet, crisp, and transform into tender bites when baked. You will need about 4 medium sized (or 3 larger sized) Honey Crisps to get four heaping filled cups of half-inch peeled and diced apples. Once the diced apples are sautéed in butter, brown sugar, cinnamon and a pinch of Kosher salt, temporarily transfer them to a bowl. Then remove one cup of the apples and about four tablespoons of the syrup to use to top the cake batter. The remaining three cups and syrup will get mixed into the very thick cake batter.

For the prettiest presentation and best bake, I highly recommend using a 11" to 12" cake iron pan (I used this 30cm cake iron pan from Staub). Baking time will range from 25 to 35 minutes depending on the size of your pan. However, I encourage you to begin checking for doneness at the 25 minute mark. The glaze gets poured on the warm (but not hot) apple fritter cake about 10 minutes after the cake comes out of the oven. Some of the glaze will melt into the warm cake and some will remain on top, giving it that gorgeous apple fritter 'please eat me' finished look! 

If you love Honey Crisp apples, comfort food, apple fritters, the fall season, sweet things, or simple delicious food, you are going to be smitten with this Apple Fritter Skillet Cake. There may be no better way to welcome in the arrival of the fall and Honey Crisp apple seasons than with a generous wedge of this buttery spiced apple cake. Okay, maybe the occasion calls for at least two slices!

Recipe

Apple Fritter Skillet Cake

Serves 8-12, depending on how you slice it.

Ingredients

Cake

4 heaping cups (1 lb. 3 oz/539) peeled, half inch diced Honey Crisp Apples (from about 4 medium sized or 3 large apples) - divided after being sautéed

3 Tablespoons unsalted butter

1/2 cup (100g) light brown sugar

1 slightly heaping teaspoon cinnamon

Pinch of Kosher salt

2 1/2 cups (336g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon Kosher salt

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup (113g) unsalted butter, melted and cooled slightly

1/2 cup (100g) light brown sugar

2 teaspoons vanilla

2 large eggs, room temperature

1/2 cup (120g) chunky applesauce, organic, if possible (see notes)

1/2 cup whole milk

1 Tablespoon dark brown sugar

Icing

2 cups (220g) confectionary sugar, sifted

1/4 cup whole milk

Directions

Apples, Cake and Icing

1. Preheat the oven to 350 degrees (F).

2. In an 11" to 12" cast iron skillet, melt 3 Tablespoons of butter.

3. Add in the diced apples, brown sugar, cinnamon, and pinch of Kosher salt. Cook over medium-high heat until the apples are tender and the butter and sugar are syrupy (about 8-10 minutes).

4. Remove the sautéed apples and syrup from the pan (but remember you are going to bake the cake in this pan so keep it off the heat on the stovetop). Remove 1 cup of the apples and about 4 Tablespoons of the syrup. Set aside.

5. In a medium sized bowl, sift together the flour, baking powder, baking soda, Kosher salt, cinnamon and nutmeg. Set aside.

6. In a large bowl, whisk together the melted butter, apple sauce and brown sugar until well blended.

7. Whisk in the applesauce, eggs, and vanilla until fully incorporated.

8. Whisk in dry ingredients. Midway through mixing, when the batter starts coming together, add in the milk. When fully incorporated used a spatula to mix in the reserved 3 cups of sautéed apples and any remaining syrup. Pour into the same cast iron pan used to cook the apples. 

9. Top the cake with the reserved 1 cup of sautéed apples and 4 Tablespoons of syrup. Sprinkle the 1 Tablespoon of dark brown sugar over the top.

10. Place pan in the oven and bake for 25-35 minutes. Check for doneness at 25 minutes.

11. When done, remove the pan from oven and set on a cooling rack for 10 minutes.

12. While the cake is cooling, whisk together the confectionary sugar and milk until smooth. Drizzle the icing over the still warm (but not too hot) cake.

13. Enjoy generous slices of the cake warm or at room temperature. It's delicious both ways. But if you have any leftovers, heat a slice in the microwave (the icing will melt into the fritter cake) to get that out of the oven taste.

14. Cover leftovers and store at room temperature for up to a day. After that, cover and refrigerate. 

Notes: (1) This cake was meant to be made and served in a cast iron pan. If by chance you don't have one, you can bake in 9"x12" baking dish. The apples should then be sautéed in a separate skillet. (2) I think smaller Honey Crisp apples are a little sweeter and crisper than large ones. So I recommend buying medium sized apples for baking. (3) If you can't find chunky applesauce, use regular applesauce.

Apple Orchard, Door County, Wisconsin (September 2022)