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    Apple Fritter Cake

    Uploaded by

    Anai Lara
    This recipe is for an apple fritter cake that has layers of cinnamon-scented apples baked into and on top of a rich vanilla coffeecake. The recipe calls for mixing diced apples coated in brown sugar and cinnamon into the batter and also spooning them on top before baking. The finished cake is topped with a vanilla glaze. It takes around 2 hours to prepare and bake and yields one loaf cake.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Apple Fritter Cake

    Uploaded by

    Anai Lara
    68 views2 pages
    This recipe is for an apple fritter cake that has layers of cinnamon-scented apples baked into and on top of a rich vanilla coffeecake. The recipe calls for mixing diced apples coated in brown sugar and cinnamon into the batter and also spooning them on top before baking. The finished cake is topped with a vanilla glaze. It takes around 2 hours to prepare and bake and yields one loaf cake.

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    © © All Rights Reserved

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    This recipe is for an apple fritter cake that has layers of cinnamon-scented apples baked into and on top of a rich vanilla coffeecake. The recipe calls for mixing diced apples coated in brown sugar and cinnamon into the batter and also spooning them on top before baking. The finished cake is topped with a vanilla glaze. It takes around 2 hours to prepare and bake and yields one loaf cake.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    68 views2 pages

    Apple Fritter Cake

    Uploaded by

    Anai Lara
    This recipe is for an apple fritter cake that has layers of cinnamon-scented apples baked into and on top of a rich vanilla coffeecake. The recipe calls for mixing diced apples coated in brown sugar and cinnamon into the batter and also spooning them on top before baking. The finished cake is topped with a vanilla glaze. It takes around 2 hours to prepare and bake and yields one loaf cake.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Print Recipe | King Arthur Baking 18/01/22 3:18 p. m.

    Apple Fritter Cake


    In the spirit of your local doughnut shop, we’ve packed generous layers
    of cinnamon-scented sweetened apples into and on top of this rich
    vanilla coffeecake. It’s a breakfast feast for fall or any other season.

    PREP BAKE T O TA L YIELD

    ! 40 mins 1 hr 5 mins
    to 1 hr 10
    2 hrs one loaf cake

    mins

    Ingredients Instructions
    Filling and topping 1 Preheat the oven to 350°F. Grease a 12” x 4” x 2 1/2" tea loaf
    pan or 8" square pan and line with parchment. (See "tips," below for
    1/2 cup (107g) light brown more pan options.)
    sugar, packed
    1 1/2 teaspoons cinnamon 2 To make the filling and topping: In a medium bowl, whisk together
    the brown sugar, cinnamon, and ClearJel or flour. Add the diced
    1 teaspoon Instant ClearJel or apples and stir to coat; set aside.
    King Arthur Unbleached All-
    Purpose Flour 3 To make the cake: In a large bowl (or the bowl of a stand mixer),
    3 large apples, diced, about 3 combine the flour, baking powder, sugar, salt, and spice. Add the
    1/2 cups (396g)* butter and mix until the mixture is sandy looking.

    *See "tips," below. 4 Beat in the eggs one at a time, scraping the bowl between
    additions as needed.
    Cake 5 With the mixer running at low speed, add the vanilla and milk.
    Once the milk is absorbed, scrape the bowl and mix at medium-
    2 1/4 cups (270g) King Arthur
    high speed for 1 minute.
    Unbleached All-Purpose Flour
    2 1/2 teaspoons baking powder 6 To assemble the cake: Spread half the batter (about 465g) in the
    prepared pan. Spoon half the apple mixture (about 285g) over the
    3/4 cup (149g) granulated
    batter and press in lightly. Spread the remaining batter over the
    sugar
    apples and spoon the remaining apples on top.
    1 teaspoon salt
    7 To bake the cake: Bake the cake for 65 to 75 minutes for a tea loaf
    1/4 teaspoon nutmeg or allspice
    pan, or 60 to 65 minutes for an 8" square pan. The cake is done
    12 tablespoons (170g) unsalted when a paring knife inserted in the center comes out clean.
    butter, at room temperature Remove it from the oven and cool for 30 minutes before gently
    3 large eggs, at room tipping it out of the pan onto a rack to cool completely.
    temperature 
    8 To make the glaze: Combine the glaze ingredients, stirring until
    2 teaspoons vanilla extract smooth. Drizzle over the cooled cake.
    3/4 cup (170g) milk, at room
    https://www.kingarthurbaking.com/recipes/print/46496 Página 1 de 2
    Print Recipe | King Arthur Baking 18/01/22 3:18 p. m.

    3/4 cup (170g) milk, at room 9 Storage information: Store cake, covered, at room temperature
    temperature  for several days. For longer storage, wrap airtight and freeze.

    Glaze
    3/4 cup (85g) confectioners' Tips from our Bakers
    sugar, sifted  There are a LOT of apples in this cake, by design. Some types of
    "
    1 1/2 to 3 tablespoons (21g to apples may not cook down as much as others, causing the batter to
    43g) milk* overflow a 9" x 5" pan. The filling has been updated to reduce the
    1/2 teaspoon vanilla extract amount of apples from 4 to 3 1/2 cups, leaving the remaining
    ingredients the same. If you want a cake that's packed with apples,
    *Use more milk to create a thin, use the full 4 cups (452g) and put your pan on a parchment-lined
    almost transparent glaze that's baking sheet to catch any potential spills as the cake bakes.
    characteristic fritters. Use less milk
    if you want to drizzle the glaze. This cake can also be baked in a 9" x 5" loaf pan or a 9" x 4" x 4" loaf
    "
    pan; bake the cake for the full 65 to 75 minutes or a paring knife
    inserted into the center comes out clean. Be sure to place a baking
    sheet below the loaf pan as it bakes in case the apples don't cook
    down as much as expected and some juice overflows.

    We're here to help. King Arthur Baker's Hotline: (855) 371 2253

    https://www.kingarthurbaking.com/recipes/print/46496 Página 2 de 2

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