Apple season has officially arrived! Which means the consumption of fresh apples, apple desserts, apple cider donuts, apple appetizers, and apples in savory dishes over the course of the next couple of months will increase significantly! Is anyone else as excited as I am for the return of apple-palooza? If you are, you are my kind of people! Last year we missed the Honeycrisp picking season at our favorite apple orchard (someone wasn't paying attention). That will NOT happen this year. Especially now that this scrumptious, moist crumbed Apple Fritter Cake is now in our lives.
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As much as I love apple fritters, I don't love the mess created when deep frying them. I also don't love the fact that they are really best when eaten warm or at least a day within being made. So what does one do when they need to satisfy a craving for apple fritters? They make this heavenly, deeply flavorful Apple Fritter Cake! Yes, this cake is guaranteed to satisfy any lustful yearning one has for an apple fritter.
With apples available year round, the Apple Fritter Cake is not a seasonal one. However, it has all of the feels of autumn. From the cinnamon, to the nutmeg, to the Honeycrisp apples, there may be no better cake to welcome in the new season.
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To give the apples ample time to optimize their flavor, start by tossing the diced apples in a mixture of light brown sugar, dark brown sugar, cinnamon, Kosher salt, and flour. The batter for the cake comes together almost effortlessly. Especially when using a stand mixer fitted with a paddle attachment.
This is what I will call a 'layered' cake. Half of the batter is spread on the bottom of an 8" square metal pan, then topped with half of the sugar and spice coated apples. Then you repeat the layers using the remaining batter and apples before baking in a preheated 350 degree (F) oven for 60-70 minutes. The intoxicating aroma created by this cake while it bakes may cause you to drool.
Once the cake has cooled, it gets the classic apple fritter confectionary sugar glaze finishing touch.
The most challenging part of making this cake is waiting for the icing to set up before it's cut up into sixteen squares.
If you are looking for a perfect, crowd pleasing, shareable cake to serve for either a weekend breakfast or brunch, this is the one! Unlike an apple fritter, this cake is as delicious on day one as it is on day three. It's a moist, dense, tender crumbed cake. One studded with an almost melt in your mouth spiced baked apples studded in the middle and on top! With the confectionary sugar glaze bringing just the right amount of sweetness, there may be no better way to start off a fall weekend! Heck, there may be no better way to encourage you to go apple picking!
Recipe
Apple Fritter Cake
Makes 16 - 2" squares
Ingredients
Cake
3 cups (336g) peeled, cored and diced Honeycrisp apples (see notes)
1/4 cup (50g) light brown sugar
1/4 cup (50g) dark brown sugar
1 1/2 teaspoons cinnamon
1 Tablespoon all-purpose flour
pinch of Kosher salt
1 cup (226g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
3 large eggs
2 teaspoons vanilla
1 3/4 cup (228g) all-purpose unbleached flour
1 3/4 teaspoons baking powder
1 teaspoon Kosher salt
1/4 teaspoon nutmeg
1/2 cup whole milk
Icing
3/4 cup (85g) confectionary sugar, sifted
1 1/2-2 Tablespoons whole milk
pinch of Kosher salt
Directions
Cake
1. Preheat oven to 350 degrees (F). Line an 8" square metal baking pan with parchment paper. Butter the paper and set aside.
2. In a medium sized bowl, mix together the diced apples, light brown sugar, dark brown sugar, flour and salt. Stir until the apples are coated. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter (about 2 minutes).
4. Add in the granulated sugar and beat until light and fluffy (about 3-4 minutes).
5. Beat in the eggs one at a time. Blend until incorporated.
6. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and nutmeg. Then add into the mixing bowl. Mix on medium speed until the flour is blended in.
7. Mix the vanilla into the milk. With the mixer on low, slowly pour in the milk/vanilla. Mix until fully incorporated. You should have a thick, luscious matter.
8. Spread half of the batter in the prepared pan. Smooth with an offset spatula.
9. Evenly top the bottom layer with 1/2 of the apple mixture.
10. Spread the remaining batter over the first apple layer.
11. Evenly top the batter layer with the remaining 1/2 of the apple mixture.
12. Place the baking pan on a baking sheet. Insert into the oven. bake for 60-70 minutes or until done. Note: The cake should spring back when lightly pressed and the edges should be golden brown.
13. Remove from the oven and let cool completely.
Icing
1. In a small-medium sized bowl, whisk together the confectionary sugar and milk (begin with 1 1/2 Tablespoons) until the icing has a smooth, pourable consistency. If too thick add a little more milk. If the icing gets too thin, add a little more confectionary sugar.
Assembly
1. Remove the baked Apple Fritter Cake from the pan and place on a cutting board.
2. Drizzle the icing over the top of the cake. Let set before cutting.
3. Using a sharp or serrated knife, cut into 16 pieces. Transfer pieces to a serving platter or dish.
4. Serve and enjoy. Store any leftovers lightly covered and at room temperature.
Notes: (1) Dice the apples to somewhere between 1/4" and 1/2" size. Two large apples will yield more than enough for three cups of diced apples. (2) If you want more icing, go for it. Just increase the amount of ingredients proportionately. (3) I love baking this cake in an 8" square metal baking pan, but if you don't have one use a 9" round metal baking pan. I would still recommend you cut the cake in squares. Even though you won't get the same number of same sized squares. (4) To extend the life of the Apple Fritter Cake longer than 2 or 3 days, store covered in the refrigerator. Bring to room temperature before eating or eat chilled.
