Food, Recipes

Recipe: Apple Fritter Cake with Maple Icing

Bonjour!

The change of summer to autumn always has me looking forward to seeing the leaves change colors, decorating with pumpkins, and wearing flannel anything. Today’s post features a simple recipe for a tasty apple fritter cake with maple icing – just in time for fall!

I love apple fritters and had fun tinkering this recipe for the delicious pastry in cake form. It’s vegan (if you use water instead of mile in icing), but one of les ingrédients is beer, so things even out (le wink). For more fall food fun, check out my recipe for applesauce with maple syrup!

The apples and beer and all the fall feelings makes me nostalgic for Vermont, one of my favorite places that I miss dearly. But that could just be my pandemic fatigue and postpartum hormones (le sigh).

Les Ingrédients

For the apple fritter cake:

  • 3 c. all-purpose flour
  • 1/4 c. sugar
  • 2 T. cinnamon (I use organic!)
  • 1-2 t. other warm spice(s), such as nutmeg, allspice, ginger, pumpkin pie spice, et cetera
  • 3 t. salt
  • 2 to 3 medium sweet-tart, firm apples, chopped (I used honeycrisp)
  • 12 ounces beer (I used an ale)

For the icing:

  • 1/2 c. powdered sugar
  • 1/2 to 1 T. milk or water
  • 1 to 2 t. pure maple syrup (only the good stuff!!)

La Recette

  • Preheat oven to 350 degrees Fahrenheit. Line 8×8 cake pan with parchment paper, leaving an overhang above the sides of the pan.
  • Place first four ingredients in large mixing bowl and whisk to combine.
  • Add apples and beer to dry mixture. Stir just until combined. Batter will be thick.
  • Spread batter evenly in prepared pan. Bake in preheated oven 38-40 minutes, testing with cake tester for doneness.
  • Remove cake immediately from pan using the handy parchment paper overhang and let cool completely on a wire rack.
  • In the meantime, stir together the icing ingredients to your preferred consistency in a small bowl. Drizzle prepared icing over cooled cake.
  • Cake will keep in refrigerator for a few days or in freezer for a couple of months.
  • Enjoy the apple-y, maple-y, fall-y goodness!

Tasting Notes

  • The cake itself is not very sweet, so consider adjusting the amount of sugar to your taste.
  • While the recipe calls for cinnamon, any warm spice or blend there of will do – ginger, allspice, nutmeg, et cetera.
  • Regarding beer, I chose the flavorful Switchback Ale from Vermont, but lighter lager or more robust IPA. The carbonation gives the cake its fritter-like texture and finish.
  • If maple syrup isn’t your jam (and if it’s not, I worry for you – le shudder), you can use vanilla or another flavoring of your choice instead for the icing.

How will you embrace the changing season?

Merci for reading and please subscribe and share!

À votre santé,

Katie

4 thoughts on “Recipe: Apple Fritter Cake with Maple Icing”

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