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Apple Fritter Cake
Ingredients
- Apple filling
- 30 g unsalted butter 2 tbsp
- 4 slightly tart about 600g; 1-1.5cm; firm eating apples , peeled, cored and cut into about 1/2-inch pieces; medium; I recommend apple varieties such as Braeburn, Granny Smith, Pink Lady or Jazz.
- 75 g light brown soft sugar 1/4 cup + 2 tbsp
- 15 g lemon juice 1 tbsp
- 2 tsp cinnamon ground
- 8 g cornstarch 1 tbsp; us; or cornflour; UK
- 20 g water 4 tsp
- Cinnamon cake
- 150 g light brown soft sugar 3/4 cup
- 100 g unsalted butter 1/2 stick + 3 tbsp; melted and cooled until warm
- 40 g vegetable oil 3 tbsp; or other neutral-tasting oil
- 3 UK medium eggs room temperature
- 175 g full-fat plain 3/4 cup; room temperature; or greek-style yoghurt
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- 240 g plain gluten free flour blend
- 50 g almond flour
- 1 1/2 tsp cinnamon ground
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- Cinnamon-vanilla glaze
- 90 g icing sugar
- 1 tbsp whole milk
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
Directions
- Melt the butter in a large saucepan over medium-high heat. Add the apples, brown sugar, lemon juice and cinnamon.
- Cover and cook for 5–6 minutes, until the apples are tender.
- Mix the cornstarch with the water. Stir into the apples and cook for 1 minute, stirring constantly, until thickened.
- Transfer to a bowl and let cool to lukewarm or room temperature.
- Preheat the oven to 180°C. Line a 23 cm square baking pan with parchment paper.
- Whisk together the brown sugar, melted butter, oil, eggs, yoghurt and vanilla.
- In a separate bowl, mix the gluten-free flour, almond flour, cinnamon, baking powder, baking soda, xanthan gum and salt.
- Add the dry ingredients to the wet ingredients and mix until smooth.
- Reserve 1 tbsp of the thickened apple juices for the glaze.
- Spread half of the cake batter into the pan. Spoon ⅔ of the apple filling evenly over the batter.
- Spread the remaining batter on top, then spoon over the remaining apple filling.
- Gently swirl the apples into just the top 5–6 mm of the batter with a skewer or knife.
- Bake for 40–45 minutes at 180°C, until golden brown and a toothpick comes out clean.
- Let cool in the pan for 15 minutes.
- Whisk together the icing sugar, milk, vanilla and reserved apple juices until smooth and fairly runny.
- Pour the glaze over the warm cake and spread evenly.
- Let the glaze set before slicing and serving.
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