This cake is the ultimate fall treat—think a moist vanilla sponge filled with cinnamon sugar apples and topped with a sweet glaze. It’s like a classic doughnut but in cake form!
Apple Fritter Cake
Ingredients
- Cake:
- 2 ¾ cups self-rising flour
- 1 tsp baking powder
- ¼ tsp bicarbonate soda
- 1 cup + 3 tbsp light brown sugar
- 1 ½ cups milk (I used soya) + 1 tsp vinegar
- ½ cup soya yogurt
- ½ cup light olive oil or vegetable oil
- 1 tsp sweet cinnamon
- Filling:
- 2 Granny Smith apples, diced
- ⅓ cup sugar
- 1 tsp sweet cinnamon
- 2 tbsp cornflour
- 2 tsp water
- ⅓ cup brown sugar
- 1 tsp sweet cinnamon
- Glaze:
- 1 ¾ cups powdered sugar
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- In a saucepan, mix the apples, sugar, cinnamon, cornflour, and water. Cook over medium heat for 5-6 minutes until the apples soften and the mixture thickens. Set it aside to cool.
- Preheat the oven to 340°F.
- Line and lightly grease a square baking dish (around 8 inches, fill it up to ¾ full to leave space for rising).
- Mix the milk and vinegar and let it sit for 10 minutes.
- Pour it into a large mixing bowl along with the other wet ingredients.
- Sift in the dry ingredients using a sieve.
- Gently mix until just combined.
- Spread half of the cake batter in the pan. Add the apple mixture on top, spreading it carefully to cover the batter.
- Sprinkle 2/3 of the brown sugar and cinnamon over the apples.
- Cover with the remaining batter and sprinkle the remaining brown sugar on top.
- Bake for 35-40 minutes or until the center is set.
- As the cake nears completion, prepare the glaze by mixing powdered sugar, milk, and vanilla in a bowl until smooth.
- After baking, let the cake cool for 10 minutes, then poke holes in it.
- Pour the glaze over the cake, making sure it covers the top completely.
- Let the glaze set for about 20 minutes before digging in!
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