Apple Fritter Cake

• portions: 12 servings
• temps actif: 30 minutes
• temps total: 1 hour 50 minutes

Ingrédients

2 Honeycrisp Apples (chopped)

1/4 cup Brown Sugar

2 tsp Cinnamon

1 tbsp Cornstarch

1/4 cup Brown Sugar

2 tbsp All Purpose Flour

1 tbsp Cinnamon

1 1/2 tbsp Salted Butter (melted)

1 cup Brown Sugar

1/4 cup Sugar

2/3 cup Vegetable Oil

3 large Eggs (room temperature)

2 tsp Vanilla Extract

1 1/4 cup Sour Cream (room temperature) )

2 1/2 cups All Purpose Flour

2 1/2 tsp Baking Powder

2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Allspice

1 tsp Kosher Salt

2 cups Confectioners' Sugar

2-3 tbsp Whole Milk

2 tsp Vanilla Bean Paste (or vanilla extract)

2 tbsp Salted Butter (melted)

1/2 tsp Cinnamon

Instructions

Line a 9 inch springform pan with parchment paper and set aside. Preheat the oven to 350 degrees F.

In a separate medium bowl, combine diced apples, brown sugar, cinnamon, and cornstarch. Toss together and aside.

In a small bowl, mix together brown sugar, flour, cinnamon, and melted butter. It should form a crumbly/paste like texture - this will be the crunch topping. Set aside.

In a large mixing bowl, whisk together brown sugar, sugar, and oil for about 1-2 minutes, until smooth and combined, then add in the eggs, vanilla extract, and sour cream. Continue to whisk together until smooth, about 1 minute.

In a separate bowl, whisk together all purpose flour, baking powder, cinnamon, nutmeg, allspice, and kosher salt. Add dry ingredients to the wet ingredients and mix together until just combined, about smooth.

Add half of the apple mixture to the batter and fold together with a rubber spatula. Pour the cake batter into the prepared pan, then add the remaining apples on top. Sprinkle the crumble on top and bake for 1 hour and 15-25 minutes, until a toothpick inserted into the center of the cake comes out clean.

While the cake is baking, make the glaze. Whisk together confectioners' sugar, milk, vanilla extract, melted butter, and cinnamon.

Allow the cake to cool in the pan for 15 minutes, then remove onto a wire rack. Pour glaze over the warm cake and allow it to cool for 25-30 minutes before slicing so that crispy sugar glaze has time to set.

Nutrition

• Calories: 529 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 70 mg
• Sodium: 344 mg
• Glucides Totaux: 80 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 55 g
• Protéines: 5 g