Description
Delight in this moist and flavorful Apple Fritter Cake, combining the warm spices of cinnamon and nutmeg with chunks of tender apples, topped with a rich brown sugar glaze that soaks perfectly into every bite. Perfect for a cozy dessert or sweet snack.
Ingredients
Scale
Cake Ingredients
- 1 cup Oil
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Unsweetened Applesauce
- 1/4 cup Apple Cider
- 2 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 3 cups Peeled Chopped Apples (about 3 large, preferably Honeycrisp)
Brown Sugar Glaze
- 6 Tablespoons Butter
- 1 cup Brown Sugar
- 1/2 cup Heavy Cream
Instructions
- Prepare Oven and Dry Ingredients: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with non-stick spray. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to combine the dry ingredients.
- Mix Wet Ingredients: In a large mixing bowl, combine the oil, sugar, and brown sugar, stirring well until blended. Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract, applesauce, and apple cider for moisture and flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, folding together gently until just combined. Avoid overmixing to keep the cake tender.
- Add Apples: Fold the peeled and chopped apples evenly into the batter, ensuring distribution throughout the cake batter for bursts of apple flavor.
- Bake the Cake: Transfer the batter to the prepared pan and spread evenly. Place it in the oven and bake for 45-50 minutes. To prevent excessive browning, tent the cake with foil after 25-30 minutes of baking. Check doneness by inserting a toothpick; it should come out clean.
- Make Brown Sugar Glaze: While the cake cools slightly, prepare the glaze by heating butter, brown sugar, and heavy cream in a saucepan over medium heat. Whisk constantly until melted and the mixture comes to a boil. Boil for 1 minute, then reduce heat and simmer for an additional minute. Remove from heat and let cool briefly.
- Glaze the Cake: Once the cake is warm but not hot, poke holes evenly all over the surface using a toothpick or fork. Drizzle the brown sugar glaze over the top, allowing it to soak in thoroughly. Let the cake rest for a few minutes before serving.
- Serve: Enjoy the Apple Fritter Cake on its own or serve with vanilla bean ice cream or freshly whipped cream for an extra indulgence.
Notes
- Recipe adapted from Mom’s church cookbook.
- Use firm, sweet yet tart apples for the best flavor. Good choices include a mix of Honeycrisp, Gala, Fuji, and Granny Smith for tartness.
- For this recipe, Honeycrisp apples were used to balance sweetness and texture.
- Covering the cake with foil partway through baking helps prevent the top from over-browning while ensuring the cake cooks through.
Nutrition
- Serving Size: 1 slice (1/20th of cake)
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
