Friday, October 17, 2014

Apple Fritter Cake

Apple Fritter Cake 2

Look at me. I go from being a bad blogger to a blogger who is posting during her vacation. Pretty good huh? We are on vacation this. We just took the week off to work around the house, get the yard prepped for winter, plant the garlic, get everything in storage before the snow comes. It's a yearly event and it's not that much fun but being home and doing it during the middle of the week makes it a little easier.

We haven't been all work and no play, no sirree. We had a birthday party for my youngest son who turned 18. *sniff*. Where have the years gone? We did some Christmas shopping and we even took it easy and lazied about a bit. I've been doing a lot of cooking at baking. My word, if I was home everyday I think everyone in the house would pack on the pounds. I just can't stop! I am over the moon to share this recipe with you all.

This cake, this cake, this cake! I haven't been this excited about a cake in a long time.

I was browsing Pinterest looking for a different apple recipe and I came across this beauty. It just sounded good. The best tasted even better. My mother-in-law made it and my father-in-law upon first bite declared it "the best cake he's ever had". My friend had a piece and after the first bite she was oooing and ahhh-ing. It is that good!

This cake is amazing! Like, I want to make it every week amazing! The moist soft cake, the sweet apples, that glaze! I really can't say enough about it. I already know it's going to be my go-to cake. AMAZING!

I only adapted it very slightly from the original. I added in some pure maple syrup to the glaze and it just sent it over the top. Apple and maple are just a perfect combination, but if you'd prefer it without the maple, just add in another 2 tablespoons of milk.

I'm adding this to my "must make" list for Thanksgiving!

Apple Fritter Cake
slightly adapted from The Domestic Doozie
Printable recipe
For the batter:
3 cups of flour
1/4 teaspoon salt
1 cup of sugar
4 teaspoons baking powder
1 1/2 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

6 small or 4 large apples cored, peeled and diced into small pieces

For the topping:
1 cup of butter, softened
1 cup of brown sugar
2 tbsp. flour
1 tablespoon cinnamon

For the glaze:
2 cups of powdered sugar
3 tablespoons milk
2 tablespoons real maple syrup
1 teaspoon. vanilla

Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best. Pour the batter into a greased 9x13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter.

In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. I just plopped them all over the top of the apples. It will spread while it bakes.

Bake at 350 for 40 - 45 minutes. You want the apples to become tender and the cake to get golden brown. If the top is getting too brown you can always tent it with foil. Once baked let sit for 20 minutes and then pour the glaze all over the cake.

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