APPLE FRITTER CAKE

After handing out Halloween candy, Wayne and I came in to watch Game 5 of the World Series. I started looking for a recipe that I thought was called Apple Coffee Cake. I must have checked 10 different cookbooks, some of them several times. But with no luck. Then I sat down to relax and watch some of the ball game and all of a sudden, I had a thought. Just like that I thought maybe the recipe was on a phone. Sure enough it was. 

I had seen the recipe on Facebook from the kitchens of King Arthur Flour and had saved it. I made several changes and am sharing my version of the Apple Fritter Cake. I made it for Friend Fran when she had us over for canasta at her house almost 2 weeks ago. That's why I wasn't sure which cookbook it came from. The girls all loved it and I brought back 2 pieces for Wayne to eat. They didn't last too long either. I intended to take some whipped topping but forgot it. I didn't necessarily miss it, but you might like to remember it.

APPLE FRITTER CAKE

Filling and topping:

1/2     cup light brown sugar, packed

1-1/2 teaspoons cinnamon

1       teaspoon Instant ClearJel or flour

3       large apples, grated, about 3-1/2 cups

Cake:

2-1/4 flour

2-1/2 teaspoons baking powder

3/4    cup sugar

1       teaspoon salt

1/4    teaspoon nutmeg

12     tablespoons unsalted butter, at room temperature (1-1/2 sticks)

3       large eggs, at room temperature

2       teaspoons vanilla extract

3/4    cup milk, at room temperature

Glaze:

3/4    cup powdered sugar, sifted

3       tablespoons milk

1/2    teaspoon vanilla extract (clear if you have it)

Preheat oven to 350 degrees F. Grease an 8 - inch square pan and

line with parchment paper.

In a bowl, whisk or use a fork together the brown sugar, cinnamon, and ClearJel or flour. Do not add the grated apples until just before you add them to the cake. Then you will stir the apple til coated with the mixture.

In a mixing bowl, combine the dry ingredients of the cake.

Add the butter and

mix until the mixture is sandy looking.

Beat in the eggs one at a time,

scraping the bowl between additions as needed.

With the mixer at a low speed, add the vanilla and mix.

Once the milk is absorbed, scrape the bowl and mix at medium high speed for 1 minute.

To assemble the cake, grate the apples and

add the brown sugar mixture to them and stir to coat.

Spread half the batter in the prepared pan.

Spoon half of the apple mixture over the batter and press in lightly.

Spread the remaining batter over the apples and

spoon the remaining apples on top. 

Bake the cake for 60 to 65 minutes. The cake is done when a paring knife inserted in the center comes out clean. I made have cooked mine more like 70 minutes. Remove it from the oven and cool for 30 to 60 minutes. 

Combine the glaze ingredients, stirring until smooth. Drizzle over the cooled cake.

Cut in squares to serve.

Store the cake, covered, at room temperature for several days, if it lasts that long.