This Apple Fritter Cake is a delightful dessert that combines the comforting flavors of warm, spiced apples with the rich, nutty flavor of brown butter icing. The apples are briefly cooked on the stovetop to enhance their flavor and prevent any soggy spots in the cake. The cake itself is soft, moist, and infused with cinnamon and nutmeg, making it perfect for any occasion. The brown butter icing adds an extra layer of indulgence, making each bite a heavenly experience.
Why You'll Love This:
You’ll love this Apple Fritter Cake because it perfectly captures the essence of a classic apple fritter in a soft and tender cake form. The cooked apples add a juicy, sweet-tart flavor that pairs beautifully with the spiced cake. The rich brown butter icing is the perfect finishing touch, adding depth and complexity to every bite. This cake is not only delicious but also easy to make, making it a great choice for any fall gathering or cozy dessert.
Perfect Occasion:
This Apple Fritter Cake is ideal for fall and holiday gatherings, family dinners, or as a special treat for brunch. It’s also perfect for potlucks, bake sales, or any time you want to share a comforting, homemade dessert with friends and loved ones. Serve it with a scoop of vanilla ice cream or a warm cup of coffee for an extra indulgent experience.
Decoration Tips:
For an extra special touch, consider dusting the cake with a light sprinkle of cinnamon before serving. You can also add a few fresh apple slices on top for a beautiful presentation. The brown butter icing is delicious on its own, but you can also drizzle a bit of caramel sauce over the cake for added sweetness and visual appeal. If you’re feeling creative, try adding a sprinkle of chopped nuts for a bit of crunch.
Ingredients:
For the Apples:
- 2 tablespoons (28g) unsalted butter
- 3 cups (340g) peeled, chopped apples (cut into 1/2” chunks)
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon cinnamon
For the Cake:
- 1 cup (128g) all-purpose flour, sifted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon nutmeg
- 1/4 cup (57g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 tablespoons (25g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons (28g) sour cream, room temperature
For the Brown Butter Icing:
- 3 tablespoons (43g) unsalted butter, cubed
- 1 cup (120g) powdered sugar, sifted
- 1 1/2 tablespoons (22ml) reserved juice from the apples
- 1-3 tablespoons (15ml-45ml) whole milk, room temperature
- Pinch of fine sea salt
Instructions:
- Cook the Apples:
- Melt the butter in a large skillet over medium heat. When the butter starts to bubble, add the chopped apples.
- Sprinkle the granulated sugar and cinnamon over the apples, stirring occasionally. Cook until the apples release their juices and start to become tender, about 5-7 minutes.
- Set aside to cool to room temperature, draining the cooled apples and reserving the juice for the icing.
- Prepare the Cake:
- Preheat the oven to 350°F (180°C). Grease an 8” square baking dish.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg until well combined.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract, mixing until incorporated.
- Stir in the flour mixture in two additions, alternating with the sour cream. Mix just until combined; do not overmix.
- Fold in the cooled, drained apples.
- Transfer the batter to the prepared baking dish and smooth the top with a spatula.
- Bake for 23-28 minutes, or until the cake is golden brown and springs back when lightly touched. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. Do not overbake.
- Make the Brown Butter Icing:
- In a small light-colored saucepan over medium heat, melt the butter and cook until deep golden and fragrant. When brown specks start to appear, remove from heat and immediately transfer to a small bowl. Let cool to room temperature.
- In a medium-size bowl, mix the cooled brown butter with the powdered sugar, reserved apple juice, 1 tablespoon of milk, and a pinch of salt until well combined. Add additional milk as needed to achieve the desired consistency. Whisk until smooth.
- Finish the Cake:
- Once the cake has cooled, spread the brown butter icing evenly over the top.
- Serve and enjoy!
Enjoy!