APPLE FRITTER CAKE

INGREDIENTS:


For the batter:

3 cups of flour

1/4 tsp. salt

1 cup of sugar

4 tsp. baking powder

1 1/2 cup milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted

6 small apples cored, peeled and diced


For the topping:

1 cup of butter, softened

1 cup of brown sugar

2 tbsp. flour

1 tbsp. cinnamon


For the glaze:

2 cups of powdered sugar

5 tbsp. milk

1 tsp. vanilla


DIRECTIONS:


Preheat oven to 350 degrees F.

Start by mixing all the ingredients for the batter, except the butter and apples, 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 9×13 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.

Drop scoops of the thick topping evenly over the apples.

Then take a knife and drag it in a swirly motion all over the pan.

Bake at 350 degrees for at least 40 minutes.

(Depending on how many apples you put in and how juicy they were you may need to increase your time.
If the top is getting too brown you can always tent it with foil.

Once baked let sit for 20 minutes.

While the cake is cooling, mix the glaze ingredients.

After the cake has cooled for 20 minutes, pour the glaze over the cake.


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