Diva Tasting: Apple Fritter Cake…

Apple Fritter Cake


Filling and topping

1/2 cup (107g) light brown sugar, packed

1 1/2 teaspoons cinnamon

1 teaspoon all purpose flour

3 1/2 cups (396g) apples, diced


2 1/4 cups All purpose flour

2 1/2 teaspoons baking powder

3/4 cup (149g) granulated sugar

1 teaspoon salt

1/4 teaspoon nutmeg or allspice

12 tablespoons (170g) unsalted butter, at room temperature

3 large eggs, at room temperature 

2 teaspoons 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) cream

1/2 teaspoon pure vanilla extract


Preheat the oven to 350°F. Grease a 12” x 4” x 2 1/2″tea loaf pan or 8″ square pan and line with parchment. To make the filling and topping: In a medium bowl, whisk together the brown sugar, cinnamon, and flour. Add the diced apples and stir to coat; set aside. To make the cake: In a large bowl (or the bowl of a stand mixer), combine the flour, baking powder, sugar, salt, and spice. Add the butter and mix until the mixture is sandy looking. Beat in the eggs one at a time, scraping the bowl between additions as needed. With the mixer running at low speed, add the vanilla and cream. Once the cream is absorbed, scrape the bowl and mix at medium-high speed for 1 minute.

To assemble the cake: Spread half the batter (about 465g) in the prepared pan. Spoon half the apple mixture (about 285g) over the batter and press in lightly. Spread the remaining batter over the apples and spoon the remaining apples on top. To bake the cake: Bake the cake for 65 to 75 minutes for a tea loaf pan, or 60 to 65 minutes for an 8″ square pan. The cake is done when a paring knife inserted in the center comes out clean. Remove it from the oven and cool for 30 minutes before gently tipping it out of the pan onto a rack to cool completely. To make the glaze: Combine the glaze ingredients, stirring until smooth. Drizzle over the cooled cake.


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