Apple Fritter

Apple Cider Fritter Cake

Even though Mother Nature keeps throwing us warm afternoons, and believe me I am thankful for it, the month of October is in full swing and all things fall are happening here in New England.

Mums and Pumpkins adorn doorsteps, the Halloween Decorations are appearing on lawns, and the Christmas stuff is out at various stores. Wait, What?

True. I was told last night Christmas is something like twelve weeks away. have I mentioned I am wearing capris to work? That my flip flops are still in my closet? That I still have to mow the lawn? YES! So this gal is going to hang onto fall with a death grip. Including this cake. Especially this cake.

Freshly Diced Granny Smith Apples

This cake can also be a “bread,” and is coffee cake like in nature. If you look up Apple recipes on the Pinterest (I also call Facebook the Facebook), you will see various recipes for Apple Fritter Bread. Which, had me at hello.

My Dad was a big fan of Apple Fritters. So, when a road trip would happen when I was younger, specifically to pick apples, another Mom and Dad memory, an apple fritter acquisition generally happened. As we grew up, this changed into a monster cookie with granola that is a particular specialty of the farm we visit, but the apple fritter still showed up on occasion.

If you haven’t ever eaten an Apple Fritter, think soft chewy bits of apple, cinnamon, caramel, and dough. Fried. Glaze covered. Sharable in size. I know right? That is a beautiful thing.

So, when I stumbled upon these recipes, I made some changes, turned it into a cake, and hoped for the best. Not every test recipe is a gangbuster. In truth, when I ask my taste testers, I am looking for negatives to improve… and I would maybe add more cinnamon to the batter, but other than that, this one be banging.

It looks complicated, it isn’t. Actually, it’s pretty forgiving, and you get to lightly smoosh apples into the batter to make the middle layer. Then repeat the process. The brown sugar and cinnamon bake up into this delicious caramel layer and the apples get soft, but hold their apple-y-ness. (Have you noticed I make up my own words? It’s a thing. Fortunately those who live with me love me and can interpret for me on occasion).

Apple Cider Fritter Cake

If a recipe can bring my son up from the basement, where his man cave is, with the question, “What are you making?” with a sense of awe and wonder…I consider it a win. (Slight exaggeration in the awe and wonder, he is seventeen). When he asks for seconds, I know I’ve hit the mark.

This cake smells like everything perfect about fall. It would be ok as is. However, you need the glaze. If you wanted to do a simple glaze of powdered sugar and milk, it will satisfy. It will be delicious.

But hey, I had cream cheese frosting made up already. So…

This cake looks and smells like a gigantic cinnamon roll, but with the beautiful apple layer tucked inside.

Mic Drop. I can’t sell it any more than that. You need to make this cake. Just saying.

Another story for another day, my thankful table actually broke over the weekend. So, we are making due. This cake made my makeshift table my thankful table once more.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Click below for printable recipe!

Apple Cider Fritter Cake

Print Recipe

This is the ultimate apple cake, filled with a cinnamon caramel sauce and topped with a cream cheese frosting.

• Author: chrissy@mythankfultable.com

Ingredients

Scale 1x2x3x

Apple Cider Fritter Cake:

• 3 Granny Smith Apples, peeled, chopped into small pieces
• 1/3 Cup packed Dark Brown Sugar
• 1 Tablespoon Ground Cinnamon
• 1 stick or 1/2 Cup Unsalted Butter
• 2/3 Cup White Sugar
• 2 Large Eggs
• 1 Tablespoon Vanilla Extract
• 1 1/2 Cups Bread Flour (this can be made with AP Flour)
• 1 3/4 Teaspoons Baking Powder
• 1/4 Cup Apple Cider
• 1/4 Cup Milk

Cream Cheese Frosting

• One package of cream cheese (usually 8 ounces)
• 1/2 Cup Butter
• 3 1/2–4 Cups of Confectioner’s Sugar (Add more for thickness)
• 1 Tablespoon Vanilla (If you can find the clear vanilla-it won’t tint your frosting…but the real vanilla has a bean in it and it will be worth the trade off color vs. flavor)

Instructions

1. Preheat oven to 350*
2. Prepare a 9″ Springform Pan
3. Peel and dice Granny Smith Apples into bite sized chunks.
4. Mix Dark Brown Sugar and Cinnamon and set aside.
5. In a mixer, cream butter and sugar together until light and creamy.
6. Add eggs, one at a time.
7. Add vanilla extract.
8. Combine dry ingredients and add to butter mixture.
9. Add Apple Cider and Milk to mixture and scrape down sides so all is incorporated.
10. Pour approximately one half of the batter into the pan.
11. Take one half of the apples, and press lightly into the cake batter.
12. Sprinkle Half of the Brown Sugar Cinnamon mixture on top.
13. Repeat. with remaining batter, apples and cinnamon mixture.
14. Bake 40 minutes or until cake tester comes out clean.
15. I put the frosting right on the hot cake and let it melt into a soft white glaze.

For Frosting:

1. In a mixer, whip Cream together Cream Cheese and Butter until combined.
2. Slowly incorporate confectioner’s sugar
3. Add vanilla.