Apple Fritter Cake

 

3 C. (336g) peeled, cored and diced Honeycrisp apples (see notes)

1/4 C. (50g) light brown sugar

1/4 C. (50g) dark brown sugar

1 1/2 tsp. cinnamon

1 T. all-purpose flour

pinch of Kosher salt

1 C. (226g) unsalted butter, room temperature

3/4 C. (150g) granulated sugar

3 large eggs

2 tsp. vanilla

1 3/4 C. (228g) all-purpose unbleached flour

1 3/4 tsp. baking powder

1 tsp. Kosher salt

1/4 tsp. nutmeg

1/2 C. whole milk

3/4 C. (85g) confectionary sugar, sifted

1 1/2-2 T. whole milk

pinch of Kosher salt

 

Preheat oven to 350 degrees (F). Line an 8″ square metal baking pan with parchment paper. Butter the paper and set aside. 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. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter (about 2 minutes). Add in the granulated sugar and beat until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time. Blend until incorporated. 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. 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. Spread half of the batter in the prepared pan. Smooth with an offset spatula. Evenly top the bottom layer with 1/2 of the apple mixture. Spread the remaining batter over the first apple layer. Evenly top the batter layer with the remaining 1/2 of the apple mixture. 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. Remove from the oven and let cool completely.

In a small-medium sized bowl, whisk together the confectionary sugar and milk (begin with 1 1/2 T.) 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.

Remove the baked Apple Fritter Cake from the pan and place on a cutting board. Drizzle the icing over the top of the cake. Let set before cutting. Using a sharp or serrated knife, cut into 16 pieces. Transfer pieces to a serving platter or dish. 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 C. 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.

 

Servings: 16
Serving Size: 1 square (1/16 of cake)

Calories: 267
Fat: 13 g
Fiber: 1 g
Protein: 3 g