Apple Fritter Bread

Hellooo…

I'm posting here after a small break, well not just here, I was absent in MM social media pages too. It was an unplanned/unexpected break, let's just say, life happened and leave it at that!

So, how are you guys holding up? How's the lockdown going in your part of the world? I do hope you are safe, healthy and happy (as much as one can, considering the circumstances)

Here's an Apple Fritter Cake recipe which I baked sometime ago. We loved the flavor, texture and taste of the cake! Apple and Cinnamon is a classic combination and add a buttery cake to the mix, it cant go wrong, right?

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It's perfect with a cuppa and you can have it for breakfast or as a snack or if you are entertaining friends and family (well, that sounds like a bizzare idea in the present times ;))

The cake has a caramelised crusty apple top and a juicy apple filling in the middle of a tender buttery sponge. I hope this description gets you baking this at the earliest.

Here is the recipe…

Recipe from here

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Apple Fritter Bread

The cake has a caramelised crusty apple top and a juicy apple filling in the middle of a tender buttery sponge.
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Author: Maria Jose Martin

Ingredients

  • 1/3 cup light brown sugar
  • 2 teaspoons cinnamon (divided)
  • 2 medium Granny Smith apples (peeled and diced)
  • 2/3 cup (plus 2 tablespoons granulated sugar, divided)
  • 1/2 cup salted butter (room temperature)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  • Preheat oven to 350°F. Coat a 9×5- inch loaf pan with baking spray. Line the bottom and up the short sides with parchment paper. Spray again. Set aside.
  • Prepare cinnamon sugar mixture by combining brown sugar with 1 teaspoon of cinnamon and mixing well. Set aside.
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  • Prepare apple mixture by combining apples with 2 tablespoons granulated sugar and remaining 1 teaspoon of cinnamon and mix until well combined. Set aside.
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  • In the bowl of your stand mixer fitted with the paddle attachment combine the butter and 2/3 cup granulated sugar on medium speed for 2 minutes.
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  • Add in the eggs one at a time and vanilla and mix until blended, scraping the sides of the bowl as necessary.
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  • Turn mixer to low and add in the flour and baking powder until incorporated.
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  • Add in the milk and mix until just combined. Don’t over-mix.
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  • Pour half of the batter into the prepared pan. Distribute half of the apple mixture on top of the batter. Sprinkle half of the cinnamon-sugar mixture over the apples. Using the end of a dull knife, gently swirl the brown sugar mixture and the apples into the batter.
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  • Pour remaining batter into the pan, followed by the remaining apple mixture and remaining cinnamon-sugar mixture. Again, gently swirl the sugar and apple mixture into the batter. If needed press the apples into the batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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  • Allow to cool in the pan for 10-15 minutes, then gently run a knife around the edges of the pan to loosen the loaf. Remove the bread from the pan onto a wire rack to cool completely.
  • To make the glaze, whisk together powdered sugar and milk until well combined. Drizzle over bread.

Notes

I baked at 175 c, for 50-55 mins. 
Water/juice tends to comes out from the apple mixture as it rests. I discarded the water/juice from the apple mixture before adding it to the batter.
Though this cake is best served on the day of the baking,  you can store this cake in an airtight container @ room temp for 2-3 days. However, I recommend you store it in the fridge if you live in a humid place.
Microwave for 10-15 seconds before serving, if refrigerated. 
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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