bundt

Apple Fritter Cake

/ Jodi / 47 Comments

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

My Favorite Old-Fashioned Raw Apple Cake

/ Jodi / 20 Comments

raw apple cake 4

This Raw Apple Cake recipe I received from a neighbor friend, Denise, years ago, is one of my ABSOLUTE favorites, and I make it at least once or twice every Fall/Winter.

raw apple cake 3

My favorite way to enjoy it is with coffee for breakfast/brunch, and I love it kept cold in the fridge, though refrigeration is not at all necessary – just my preference.

raw apple cake 1I made it for our Un-Thanksgiving celebration this year, where we served it with dollops of whipped cream.

If you try it, let me know what you think.  I have never had better!

Raw Apple Cake

Preheat oven to 325 degrees F

Mix together:
2 c. sugar
1 1/2 c. oil
2 tsp. vanilla
juice of 1 lemon
2 eggs, well beaten
1 tsp salt

Combine dry ingredients in another bowl:
3 c. all-purpose flour
1 tsp. cinnamon
1 1/4 tsp. baking soda

Add to batter.

Fold in:
2 c. chopped apples
1 c. golden raisins (optional)
1 1/4 c. chopped nuts (walnuts or pecans)

Pour into greased and floured bundt pan. Bake 1 1/2 hours.

While cake is baking, prepare topping.

Topping:
1 c. brown sugar
1 stick butter
1/4 c. milk
Cook in saucepan 2 1/2 minutes.

Cool cake 10-15 minutes, then gently loosen at outer edges and spoon topping all over and down edges until absorbed.

Let cool for several hours in pan while cake soaks in the topping.

raw apple cake 2Invert and serve when completely cooled.

raw apple cake 4

Every single time I make a cake in a bundt pan, I can’t help but chuckle remembering this scene from “My Big Fat Greek Wedding.” “Is a bunnnnn ttt!” “Is a kick!”

Enjoy!

Cheers & Hugs,
Jodi