Apple Fritter Cake

If the title didn’t make you run to your kitchen, I don’t know what will. This recipe was featured in the LA Times Thanksgiving Food Section this year as an alternative to traditional dessert. I can’t say it tastes exactly like an apple fritter, but I can say it tastes ridiculously delicious.

Here’s what you need:

For the cake:

1 stick unsalted butter, melted and cooled

2 eggs

1 cup white sugar

1 1/2 cups all purpose flour (plus a bit more for dusting)

1 teaspoon baking soda

1 teaspoon kosher salt

2 medium apples, peeled, cored, and cut into 1/4 inch pieces (or enough apples to make a heaping 2 cups)

2 tablespoons fresh lemon juice

2 teaspoons ground cinnamon

For the glaze:

1/3 cup brown sugar (packed)

2 tablespoons white sguar

1/4 cup heavy cream

2 tablespoons unsalted butter

1/4 teaspoon kosher salt

1 teaspoon vanilla

Here’s what you do:

To make the cake:

1. Preheat the oven to 325 degrees. Grease an 8×8 inch pan with butter, lay a piece of parchment paper across the bottom and up two sides, grease the paper, and then dust the entire pan with flour. Tap to remove excess.

2. In a large mixing bowl, whisk the eggs and sugar until smooth. Then, whisk vigorously until pale and thick, about 20-30 seconds. Then, whisk in the butter until it emulsifies and takes on a hollandaise-like sheen.

3. In a small bowl, mix together the flour, baking powder and salt. In another small bowl, mix together the apples, lemon juice and cinnamon.

4. Putting the batter together: Add the dry ingredients into the egg mixture, using a spatula to mix until halfway combined. Then, add the apple mixture and stir until the apples are evenly coated in the batter.

5. Pour the batter into the pan and smooth out on the top. Bake until brown on top, crisp on the edge, and a toothpick inserted in the middle comes out clean, about 45 minutes. (Rotate the cake halfway through.)

To make the glaze:

6. When the cake has 15 minutes left, make the glaze. Combine the sugars, cream, butter and salt in a small saucepan. Place over low-medium heat, and stir constantly until the sugar dissolves and the butter melts.

7. Turn up to medium-high heat, stirring occassionaly. When the entire surface bubbles, set a timer for two minutes, stirring often.

8. When two minutes are up, remove from the heat, stir in the vanilla, and keep covered and warm.

Putting it all together:

9. When the cake is done baking, remove from the oven and allow to stand for 5 minutes. Then spread the glaze over the top. Allow to cool completely.


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