Apple Fritter Cake

• gesamtzeit: 1 hour 26 minutes

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This fall-inspired cake has a moist vanilla sponge filled with cinnamon sugar apples topped with a crispy sugar glaze… this has everything you love about a classic doughnut but in an soft, gooey cake!

I used all dairy free ingredients at room temp)

Sponge

360g self rising flour

1 tsp baking powder

1/4 tsp bicarbonate soda

200g light brown sugar

360ml milk (I used soya) + 1 tsp vinegar

100g yoghurt (I used soya)

100g light olive oil / vegetable oil

1 tsp sweet cinnamon

Filling

2 Granny Smith apples, diced

60g sugar

1 tsp sweet cinnamon

2 tbsp cornflour

2 tsp water

80g brown sugar

1 tsp sweet cinnamon

Glaze

200g icing sugar

60g milk

1 tsp vanilla extract

Anweisungen

In a medium saucepan combine apples, sugar, cinnamon, cornflour and water.

Heat on medium heat for 5-6 minutes until apples soften and the liquid thickens. Set aside to cool.

Preheat the oven to 170 C Fan.

Line and lightly grease a square baking dish.

Mix together milk and vinegar - set aside for 10 minutes.

Once thickened pour into a large mixing bowl and then add in the remaining wet ingredients.

Using a sieve, sift in the dry ingredients.

Gently mix until just combined.

Spread 1/2 of the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter.

Then top with 2/3 of the brown sugar and cinnamon, sprinkling all over the apple mixture.

Cover with the remaining batter and sprinkle the remaining 1/3 of the brown sugar all over the top.

Bake 35-40 minutes, or until the centre of the cake is set.

When the cake has only a few minutes left baking, prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl until smooth.

When cake is done, leave to cool for 10 mins then poke holes in the cake.

Pour the glaze over the top of the cake spreading to cover it completely.

Let the glaze set up for about 20 minutes before serving.