Apple Fritter Cake
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 45 minutes
Serves: 8 people
Cake
- 330g/12ozs. cake flour
- 3 teaspoons baking powder
- 1/2 teaspoon fine salt
- 165g/5.9ozs. caster or superfine sugar
- 280ml/10flozs. buttermilk
- 2 eggs, room temperature
- 2 teaspoons vanilla bean paste
- 100g/3.5ozs. melted butter plus a little extra for greasing the baking dish
- 600g/21ozs. (around 4-5) apples, peeled and diced
Topping
- 220g/7.7ozs. butter, softened
- 220g/7.7ozs. brown sugar
- 2 tablespoons flour
- 1 tablespoon ground cinnamon
Glaze
- 280g/10ozs. icing or powdered sugar
- 65ml/2.3flozs. milk
- 1 teaspoon vanilla bean paste
- Pinch salt
Step 1 - Preheat oven to 180C/350F and butter a 19x26x7cms/7.6x10.4x2.8inch baking dish. First make the topping as you want this ready. With a spatula mix the softened butter (make sure it's soft and very spreadable but not melted), brown sugar, flour and cinnamon and set aside.
Step 2 -In a large bowl sift the flour, baking powder, salt and sugar. In a jug whisk the buttermilk with the eggs and vanilla. Make a well in the dry ingredients and add the milk and butter mixture mixing until there are no lumps. Scoop into the prepared tin. Scattered the diced apples on top of the batter distributing them evenly.
Step 3 -Dollop the topping mixture over the apples in spoonfuls trying to cover the apples. Take a knife and drag through the batter and topping to help ingredients to comingle. Then bake in the oven for 45 minutes. If the cake is browning too fast cover with foil.
Step 4 -Place the powdered sugar in a food processor and blitz until no lumps remain. Add the milk and vanilla and process until you get a smooth icing. Drizzle on top of the apple cake. Serve with vanilla ice cream or cream.