APPLE FRITTER CAKE
This is a really awesome desert. It is the kind of thing you reserve for the special people in your life, special occasions and milestones – but wait! It’s super easy to whip us and it takes literally too little time. So, if you like, you can have the Apple Fritter Cake for desert every day and still give only the special people in your life, because it is just so yummy that you can’t stop wanting more for yourself.
Besides, why should you when it’s so healthy and delicious?
Weight watchers will be interested to know that the Apple Fritter Cake recipe has about 355.6 calories per serving with a total fat of 6.2g, protein of 5.8g, sodium of 188.9mg and total carbs of 73.5g.
Apart from the usual bowls and spoons and every other kitchen utensil that usually ends up inside the dishwasher after a normal cooking/baking spree – of which, a whole lot of them may be used for this recipe, let me prepare your mind – the two equipment we’ll be using for The Apple Fritter Cake recipe are:
- An oven (preferably one whose temperature you can set to 350° for 1 ½ hours)
- A mixer, for the cake batter. (An automatic one is recommended).
There are three parts to the Apple Fritter Cake that make it awesome:
- The filling
- The cake itself, and
- The glaze
You’ll be missing out on the full Apple Fritter Cake experience if you skip out any of those three important parts. We don’t want that, which is why this recipe pretty much covers EVERYTHING.
To make the filling, you’ll need:
- 1 heaping cup of sliced apples (I cored and quartered and then sliced)
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- small pinch freshly grated nutmeg
- 2 tablespoons cornstarch
- 2 teaspoons water
- 1/2 cup brown sugar (I used a 1/4 cup each of dark and light)
- 1/2 teaspoon cinnamon
For the cake, you’ll need:
- 1/3 cup butter
- 3/4 cup sugar
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup Greek yogurt (you could use plain yogurt as well or sour cream)
To make the glaze, you’ll be needing:
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 6 tablespoons milk
We like to kick off these instructions with one recommendation, which is, free up your cooking/baking space. This is a big project, but it’s easy. Still, you’re going to need all the counter space and cooking area you can find, so go ahead and clean up those surfaces! When you’re done with that, neatly arrange all the ingredients in clean bowls, in order of how you’re going to be preparing them i.e ingredients for the filling in one section of the counter e.t.c. or whichever other way works for you.
Are you ready?
Take in a deep breath. Let’s begin!
We’ll start with the filling. For the filling:
- Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. (the sliced, cored and quartered apples, not whole ones!)
- Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and the apples are a bit soft.
- Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.
We’ll move on to the cake now.
For the Cake:
- Preheat oven to 350°.
(We do this in order to create an even heat regulation within the oven so that when we put the cake inside it, all of it is done at once. Not that the insides will still be undone while the outside is charred.)
- Grease and flour a 9×13 baking dish. Set aside.
(We do this because we want to prevent the cake from sticking to the baking dish after it is done. Also, we use a 9×13 baking dish because that’s the right size of baking dish for the amounts of ingredients indicated in this recipe. More batter would definitely translate to the use of a bigger backing dish and vice versa.)
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Add applesauce and vanilla and mix till combined.
- Add the eggs, one at a time, beating well after each addition. (You actually want to break the eggs in a separate empty container, one at a time, to avoid using a bad egg.)
- Sift the dry ingredients together. (The simple rule of pastry is dry ingredients together, and wet ingredients together.)
- Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients.
- Beat until just combined.
- Spoon half of the batter into the prepared pan.
- Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible.
- Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter.
- Sprinkle the rest of the brown sugar cinnamon mixture over the top.
- Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
Now, for the glaze!
For the Glaze:
- While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency.
- When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. (You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some out that pooled at the corners and re-poured that over the top.)
- Let the cake sit for awhile for the glaze to set.
Now, for the eating!
- Serve, dig in and enjoy!
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