Apple Fritter Coffee Cake

Cinnamon-scented sweetened apples are front and center in this rich vanilla coffeecake. It’s a breakfast or brunch treat for any occasion.

Prep: 40 min | Bake: 1 hr 5 min to 1 hr 10 min | Yield: 1 (8-inch square) cake

Ingredients

Filling and Topping

• 1/2 cup light brown sugar, packed
• 1 1/2 teaspoons cinnamon
• 1 teaspoon unbleached all-purpose flour
• 3 1/2 cups apples, peeled and diced

Cake

• 2 1/4 cups unbleached all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 cup granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup milk, at room temperature

Glaze

• 3/4 cup confectioners' sugar, sifted
• 1 1/2 to 3 tablespoons milk*
• 1/2 teaspoon vanilla extract

Instructions

1. Heat the oven to 350 degrees F. Grease an 8-inch square pan and line with parchment.

Filling and Topping

1. In a medium bowl, whisk together the brown sugar, cinnamon and flour. Add the diced apples and stir to coat; set aside.

Cake

1. In a large bowl, combine the flour, baking powder, sugar, salt and nutmeg.
2. Add the butter and mix until the mixture is sandy looking.
3. Beat in the eggs one at a time, scraping the bowl between additions as needed.
4. With the mixer running at low speed, add the vanilla extract and milk. When the milk is absorbed, scrape the bowl and mix at medium-high speed for 1 minute.
5. Spread half the batter in the prepared pan. Spoon half the apple mixture over the batter and press in lightly. Spread the remaining batter over the apples and spoon the remaining apples on top.
6. Bake for 60 to 65 minutes. The cake is done when a paring knife inserted in the center comes out clean. Remove it from the oven and cool for 30 minutes before gently tipping it out of the pan onto a rack to cool completely.

Glaze

1. Combine the glaze ingredients, stirring until smooth. Drizzle over the cooled cake.

Notes

* Use more milk to create a thin, almost transparent glaze. Use less milk if you want to drizzle the glaze.

Store cake, covered, at room temperature for several days. For longer storage, wrap airtight and freeze.

Attribution

Photo credit: nerdybaker / CC BY