Apple Fritter Cake

apple fritter cake

It’s the beginning of apple harvesting season in our little corner of the world and today is actually the annual Mars Applefest.

apple fritter cake 4

With apples and cinnamon on the brain this week, I wanted to make something special for dessert when my friend, Janet, was coming over for dinner.  I’m getting sad that she will soon be heading south for the winter, so trying to enjoy the few weeks we have left.

I found a recipe for Apple Fritter Bundt Cake from Crumbs in My Mustachio that was just what I was looking for.

apple fritter cake 3

Who doesn’t love an apple fritter?!  And made into a yummy cake to share?? …. Well – that sounded heavenly.

apple fritter cake 2

Oh – and was it ever!!!  We all LOVED it!  I know I will make this one again!  Here is the recipe as I slightly adapted.

Apple Fritter Cake

Ingredients:apple fritter cake 3

  • 4 large apples, peeled and chopped (I used golden delicious)
  • 2/3 cup + 3 Tbsp sugar
  • 2 tsp cinnamon
  • 1/3 cup brown sugar
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 1/2 cups flour
  • 1 1/2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 cup + 2 Tbsp milk
  • 1/2 cup powdered sugar

Directions:

  • Preheat oven to 350 degrees F.
  • Grease and flour bundt cake pan.
  • In medium bowl, mix together peeled, chopped apples, 3 Tbsp sugar, and 1 tsp cinnamon.  Set aside to let sugar and cinnamon liquefy with apple juice.
  • In a small bowl, blend together 1/2 cup brown sugar and 1 tsp cinnamon.  Set aside.
  • With electric mixer, cream together 2/3 cup sugar and 1/2 cup butter.  Add eggs, on at a time, blending well, then add vanilla.  When well creamed together, add 2 tsp baking powder and 1 1/2 cups flour.  When well blended, add milk slowly until all incorporated.
  • Add half of apple mixture to prepared bundt pan.  Top with half of brown sugar/cinnamon mixture.  Top that with half of the batter.  Repeat with other halves.
  • Bake for approximately 40 minutes until done.
  • Cool in pan for 15 minutes, then invert onto plate to continue cooling.
  • Make glaze by mixing powdered sugar with 1-2 Tbsp milk, until you achieve desired consistency.  Drizzle on top of warm cake.

This cake is AMAZING warm and cold.  I refrigerated leftovers and loved it cold from the fridge.

ENJOY!

Cheers & Hugs,
Jodi

47 thoughts on “Apple Fritter Cake

  1. LOVE YOUR FORK….REMINDED ME OF DEAR YOGI THAT PASTAWAY LAST WEEK…..”IF YOU COME TO FORK IN THE ROAD …TAKE IT….OR HOW ABOUT…THAT RESTRAUNT IS SO CROWDED NO ONE GOES THERE ANYMORE “….

    Liked by 1 person

  2. Beyond words… This looks so good I can´t even describe how good! Love it, Jodi!!! But how do you do this cup thing? 2/3 cup and 3 tbsp? How do you measure this? Is this 2/3 cup approximately measured, or does it have to be exact? We bake with grams and with a digital scale it´s really easy to measure the exact amount of something… American style of baking is pure magic to me, I just can´t imagine how you do it… Yet it looks soooooo delicious!!!

    Liked by 2 people

  3. Jodi, your photos are brilliant! Apple Fritter cake looks divine, gooey and moist… I nearly had to shut my eyes it looked so darn delicious! and I can’t eat it. 😦 I’ve been noticing your silver ware, very creative touch on thee photos 🙂 lovely

    Liked by 1 person

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