The Perfect Fall Dessert: Apple Fritter Cake
September 9, 2015
As fall is approaching, my husband loves it when I bake seasonal desserts like peach cobbler and apple crisp. I found this recipe for apple fritter cake so I thought I would try something different. Let me say, this might be a new favorite in our house! Eat it fresh out of the oven or warm it up the next day, absolutely delicious. If you’re not a fan of apples you can swap out with peaches, blueberries, cherries or your favorite fruit.
- 3 cups all-purpose flour
- 1/4 tsp salt
- 1 cup sugar
- 4 tsp baking soda
- 1 1/2 cups milk
- 2 eggs
- 2 tsp vanilla
- 1/2 cup butter, melted
- 6 small apples cored, peeled and diced
- 1 cup butter, softened
- 1 cup brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp cinnamon
- 2 cups powdered sugar
- 5 tbsp milk
- 1 tsp vanilla
- In large mixing bowl combine flour, salt, sugar baking powder, milk, eggs and vanilla. Mix well.
- Slowly add in melted butter.
- Pour batter into a greased 9×13 pan.
- Spread apples evenly over batter.
- Drop scoops of topping evenly over apples (it will be thick). Use a knife to drag the topping in a swirling motion throughout the apples and batter.
- Bake at 350 degrees for at least 40 minutes. If the apples start browning, place foil over top.
- Remove from oven and let sit 10 to 20 minutes.
- Pour glaze over the cake.
The recipe recommends Braeburn, Granny Smith, Jonagold, Honey Crisp, and Macintosh apples, although you can try any type. This is also a wonderful way to get your kids to enjoy fresh fruit!
For a bite size snack, mix your ingredients as above and then line cupcake pans with paper liner. Fill halfway with batter and then layer the apple. Add a small amount of the topping and swirl together. Bake at 350 degrees for about 25 minutes. Cool 10 to 20 minutes and drizzle with glaze!