There’s something very comforting about the flavours of apple and cinnamon. It’s even better when you get these flavours into a delicious warm coffee cake you can enjoy with a big glass of milk or coffee. This recipe was inspired by The Baking Chocolatess but I put a few spins on how I made mine.
I decided to make a few batches of this and dropped them off to friends and co-workers to get their feed back on it. As I expected, it was a huge success. The hardest part of this recipe is peeling and chopping the apples, although I do admit it creates its fair number of dishes. (so many the dirty dishes are the hardest part)
The Baking Chocolatess’ recipe includes a glaze drizzled over the cake, I honestly don’t believe you need it. It is so delicious just the way it is.
Apple Fritter Cake
1/3 cup brown sugar
1 tsp ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
1 1/2 tsp tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup milk
2 cups apples, peeled and chopped finely
2 tbsp white sugar
1 tsp cinnamon
- Prepare your apples by peeling and chopping into fine chunks. Coat apples with white sugar and cinnamon.
- Preheat your oven to 350 degrees. Spray a 9×9 cake pan with non-stick spray.
- Combine the brown sugar and cinnamon in a small bowl and set aside.
- Using an upright stand mixer if you have one, combine the 2/3 cup white sugar and butter. Mix until well combined. Add in your eggs and mix until mixture is light and fluffy. Add in the vanilla extract.
- In a separate bowl, stir together the flour and baking powder.
- Turning your mixer on a low speed, alternately add in the flour and milk until batter is smooth.
- Place 3/4 of the batter in the bottom of the cake pan. Scatter 3/4 of the apples evenly across the batter and gently push the apples down into the batter. Sprinkle with 1/2 the brown sugar and cinnamon mixture.
- Spoon the remaining batter overtop of the apples, as evenly as possible. Sprinkle the rest of the brown sugar and cinnamon mixture on top.
- Bake in the oven for 50 minutes or until wooden skewer comes out clean from the centre of the cake. Allow the cake to cool before serving.