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Cinnamon Apple Fritter Cake
This apple fritter cake tastes like an cinnamon apple donut without all the oilyness from deep frying! The cake just melts in your mouth and the fragrance of cinnamon and fresh apples is so cozy. You won't believe how wonderful the texture is from such a simple batter.
Ingredients
Cake batter:
- 1 ¼ cups (180g) all purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoon (56g) unsalted butter, very very soft and cut into small pieces
- 2 large eggs at room temperature
- ½ cup 118ml full fat sour cream
- 3 tablespoon (45ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
Cinnamon Apples filling:
- 2 medium apples peeled, cored and diced into ½ inch cubes (2 cups or 240g)
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon ground cinnamon
Cinnamon Sugar topping:
- 1 ½ tablespoon (18g) granulated sugar
- ½ teaspoon ground cinnamon
Glaze:
- ⅔ cup (80g) powdered confectioner's sugar
- 1 tablespoon (15ml) whole milk
- pinch salt
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang at each side.
- Make the cake batter. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl (or in the bowl of a stand mixer) and whisk to blend evenly. Add very soft butter and mix it in on low speed using an electric hand mixer until broken down and it looks like fine breadcrumbs. You can use a stand mixer with the paddle attachment, or you can use an electric hand mixer.
- Combine eggs, sour cream, milk and vanilla in a medium bowl and whisk to blend until smooth. Add this to the bowl with the flour and beat on medium speed until very smooth. It will take about a minute. The batter should be creamy and thick.
- Make the apple filling. Toss the diced apples with sugar and cinnamon so they are evenly coated.
- Make the cinnamon sugar topping. Combine sugar and cinnamon in a small bowl and stir to blend evenly.
- Spread about two-thirds of the batter into the prepared pan (it will be a thin layer). Scatter the apples evenly over the batter spreading them out right to the edges. Place dollops of remaining batter over the apples and gently spread it out to cover them using an offset spatula. Sprinkle all of the cinnamon sugar evenly on top and bake for 25-28 minutes until a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool slightly.
- Make the glaze. Combine powdered sugar, milk and salt in a small bowl and whisk to blend. Drizzle over the cake while still warm and let set for about 1 hour before serving.
