Apple Fritter Cake with a sweet powdered sugar glaze is a simple loaf cake that will remind you of your favorite apple fritter. This easy cake has layers of moist vanilla cake, tart apples with lots of cinnamon and sugar for a easy and delicious dessert!
Apple treats are ideal for fall occasions and social gatherings yet don’t trust that an extraordinary event will attempt this glazed donut cake. It’s so straightforward, you can make it any day of the week!Just take me to the formula! You will track down the full formula card with fixings and directions at the actual lower part of the post. In any case read on for the bit by bit photographs.
This formula comes from The Easy Cake Cookbook, by Amanda Couse. It is a definitive guide for cake darlings who are enthusiastic about taste―but in a rush. In case you’re a bustling home pastry specialist or a cake-cherishing amateur, this cake cookbook offers amicable, safeguard exhortation so you can prepare quick and delightful cakes at whatever point you have the craving.ou will discover espresso cakes, bundt cakes, eating cakes, skillet cakes, little cakes and garnishes. This is an incredible cookbook for home dough punchers and moving cooks.
Apple Fritter Cake with a sweet powdered sugar glaze is a simple loaf cake that will remind you of your favorite apple fritter. This easy cake has layers of moist vanilla cake, tart apples with lots of cinnamon and sugar.
FOR THE CINNAMON SUGAR
- ⅓ cup packed light brown sugar
- 2 teaspoons ground cinnamon
FOR THE CAKE
- ¾ cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
FOR THE APPLES
- 3 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 ¾ cups chopped peeled baking apples
- ½ cup powdered sugar
- 2 teasppons cream or milk.
- Preheat the oven to 350°F.
- Spray a 9 x 5 inch loaf pan with nonstick baking spray. Set aside.
- For the cinnamon sugar, in a small bowl, combine the brown sugar and cinnamon. Set aside.
- For the cake, in a large bowl, using an electric mixer on medium speed, cream the sugar and butter together until light and fluffy. Beat in the vanilla, then add the eggs, one at a time, beating just until each egg is incorporated. Scrape down the sides and bottom of the bowl.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients
and buttermilk to the butter-sugar mixture in the large bowl, alternating back and forth between the two, starting and ending with our and beating on medium speed.
- Scrape down the sides and bottom of the bowl with a spatula and stir in any unmixed bits of batter.
- 5. For the apples, in another medium bowl, combine the sugar and cinnamon. Add the apples and toss until the apples are coated with the cinnamon sugar.
- Add half of the batter to the prepared loaf pan. Add half of the apples in a layer and gently push them down into the batter. Sprinkle half of the cinnamon sugar over the apples.
- Repeat, adding the remaining batter, apples, and cinnamon sugar. Use a skewer to swirl it all together.
- Bake until a toothpick inserted into the center comes out clean, 60 to 65 minutes.
- Mix powdered sugar and cream together in a small bowl until smooth.
- Place cake on a serving platter and drizzle warm cake with icing.
- Slice and serve warm or at room temperature.
Store leftover cake tightly wrapped in plastic wrap and refrigerate.