Apple Fritter Cake Recipe 385

APPLE FRITTERS I

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.
• Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.
• Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.

APPLE FRITTERS (FRIED APPLE DONUTS)

Steps:

• In a large mixing bowl, add eggs, sugar, vanilla extract, milk and mix until smooth.
• Add flour, baking powder, cinnamon powder and mix until just combined. Keep aside.
• In another bowl, mix together apples and lemon juice.
• Add these lemon apples into the flour mixture and mix everything together with a large wooden spoon or spatula.
• Heat oil until temperature reaches 375 degrees F. This is very important. Read my tips above to understand the reasoning.
• Then, scoop out large spoonfuls of this batter and gently slide them into the hot oil.
• Cook until one side is golden brown. Then, flip it over and cook the other side until golden brown too.
• Remove them from the oil with a slotted spoon and place them on a cookie tray, lined with paper towels to absorb excess oil and allow them to cool down.
• While excess oil is being absorbed, prepare glaze by mixing together powdered sugar, milk and vanilla extract until mixture is thick and smooth.
• Also, prepare the cinnamon sugar by mixing together granulated sugar and cinnamon powder.
• Dunk each fritter in the glaze to completely coat it. Place fritters on wire rack to air dry and set OR if you are planning on coating the donuts in cinnamon sugar, they need to be coated white they are still hot or else the sugar won't stick to them.
• Enjoy!

APPLE FRITTER CAKE

Steps:

• For filling: Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft. Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.
• For Cake: Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.
• Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition.
• Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.
• Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.
• Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
• For Glaze: While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some out that pooled at the corners and repoured that over the top. Let the cake sit for awhile for the glaze to set.

AWESOME COUNTRY APPLE FRITTER BREAD

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
• Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
• Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
• Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
• Let the loaf cool for about 15 minutes, then drizzle with glaze.

APPLE FRITTER CAKE

Steps:

• 1. Filling: In a saucepan, combine apples, sugar, cinnamon, nutmeg, cardamom, water, and cornstarch. Over medium heat, cook for about 5 minutes or until apples are softened and liquid thickens. Set aside.
• 2. Topping: In a small bowl, combine brown sugar, cinnamon and nuts (if desired.) Set aside.
• 3. Preheat oven to 350 degrees F. Lightly spray a 13x9 glass baking dish with nonstick spray.
• 4. In a bowl, beat softened butter and sugar for about 3 minutes until fluffy. Blend in applesauce, vanilla, and egg substitute until combined.
• 5. In a separate bowl, combine flour, ground flax, baking powder, baking soda, salt, cinnamon, and cardamom.
• 6. Alternating, fold flour mixture and then yogurt into egg mixture, repeat; blend just until combined.
• 7. Spread half of the cake batter into bottom of prepared dish. Top with apple filling, spreading evenly over batter. Sprinkle half of the topping mixture over filling. Cover with remaining cake batter and then sprinkle remaining topping over that.
• 8. Bake in preheated oven for about 35 minutes or until cake tests done.
• 9. Glaze: In a small bowl, blend together powdered sugar, evaporated milk, vanilla, nutmeg, and cardamom. When cake is done, immediately poke a few holes and pour glaze over top of warm cake, covering completely. Allow to cool until glaze is set (about 20 minutes.)

AMISH APPLE FRITTERS

Steps:

• In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
• To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
• In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
• Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
• Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil.
• When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
• When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
• Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
• To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze.
• Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

APPLE FRITTERS

Steps:

• In the bowl of a stand mixer, make the dough by dissolving the honey (or corn syrup) in the warm water. Sprinkle the yeast over the honey water and then stir to dissolve. Let sit for 5 minutes until the top of the water starts to bubble a little bit and look thick. Mix in the egg and vanilla with a fork.
• Then add the flour, sugar, butter, cinnamon (or pumpkin pie spice blend) salt and baking soda. Fit the stand mixer with the dough hook attachment and slowly mix the ingredients together until most of the dry ingredients are incorporated into the liquid.
• Use a spatula to scrape the sides and bottom to make sure there are no loose dry ingredients. Increase the speed of the mixer to medium and knead the dough for about 3 to 5 minutes, or until the dough is smooth and supple.
• Spray a large bowl with cooking oil. Form the dough into a ball with the smooth side up and place in the greased bowl. Cover with plastic wrap and set in a warm place to rise for an hour, or until the dough is double in size.
• While the dough is rising, peel, core and chop the apples into 1/2-inch chunks. Place in a medium saute pan with the sugar, butter and apple cider vinegar. Cook over medium heat until most of the liquid has evaporated and the apple have softened, about 5 minutes. Set aside to cool to room temperature.
• When the dough has risen, invert the bowl onto a clean surface. Roll the dough out into a rough rectangle about 3/4-inch thick (don't worry about the size, you just want it relatively flat and rectangular).
• Sprinkle the cooled apples with the cinnamon (or pumpkin pie spice) and flour. Mix together. Spread apple mixture over half the dough. Fold the other half of the dough over the apples.
• Cut the dough into strips, about 1-inch thick. Stack together and then squish down into a "log" about 12 inches long.
• Cut the dough into 1-inch thick disks. Place on a rimmed baking sheet lined with wax paper or a silicon baking sheet.
• Cover with plastic wrap and let rise again for 30 minutes, or until they are puffy and almost double in size.
• Once the apple fritters are risen, make the glaze by combining the powdered sugar, salt, vanilla and 6 tablespoons of milk. Mix until a glaze form. It should be the consistency of heavy cream. If the glaze seems too thick, add 1/2 teaspoon of milk at a time until the glaze has thinned to a proper consistency.
• Place a metal wire rack on a rimmed baking sheet. Pour enough oil into a large skillet or Dutch oven to bring it up to about 1 1/2 inches. Heat the oil to about 375°F. If you don't have a candy thermometer, place a 1-inch cube of bread in the oil. It should brown in about 60 seconds. Too fast and the oil it too hot. Too long and the oil is too cool.
• Carefully slide three or four apple fritters in the hot oil. Do not drop them in the oil, as that will make it splash and potentially burn you. Place half of the apple fritter in the oil, then let go of it, sliding it into the oil. Do not be concerned if the apple fritters deflate as you remove them from the baking pan.
• Fry each apple fritter for about 60 to 90 seconds, or until one side of the fritter is deep golden brown. Flip the apple fritter and fry for an additional 60 to 90 seconds. Remove fritters and move to the wire rack. Repeat with the remaining fritters, frying in batches.
• Once the fritters are all fried, take a fritter and dip it in the glaze, spooning glaze over any area that is recessed and can't get covered by the glaze. Move back to the wire rack and repeat with the remaining fritters.

APPLE FRITTER CAKE

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides., Whisk together the first 5 ingredients. Add apples and beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes., Lifting with parchment, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake.