High Altitude Apple Fritter Cake with Vanilla Icing -

high altitude apple fritter cake in a cast iron skillet

High Altitude Apple Fritter Cake with Vanilla Icing

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

High Altitude Apple Fritter Cake with layers of warm cinnamon sugar apples nestled between fluffy cake and a luscious vanilla glaze cascading down the sides, this dessert is impossible to resist.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Keyword: apple, apple fritter, high altitude cake recipe

Yield: slices

Calories: 218kcal

Author: Rebekah S.

Equipment

Large Bowl
Medium Bowl
Small bowl
9x9 Baking Dish or 10 inch cast iron skillet

Ingredients

Apple Filling

3 ½ cup Apple cut in 1/4" chunks
⅓ cup Brown Sugar packed
1 tsp Cinnamon
1 tsp All Purpose Flour

Cake Batter

2 cup All Purpose Flour
1 tsp Baking Powder
½ cup White Sugar
1 tsp Salt
½ tsp Cinnamon
2 Large Eggs room temperature
¾ cup Butter melted
¾ cup Whole Milk
2 tsp Vanilla Extract

Icing

1 cup Powdered Sugar
3 tbsp Whole Milk
1 tsp Vanilla Extract

Instructions

PREHEAT OVEN & PREPARE PAN - Preheat oven to 350° F. Brush the baking dish with butter or line with parchment paper.
PREPARE APPLES - Peel, core, and cut apples into 1/4" chunks.
MIX APPLE FILLING - Mix brown sugar, cinnamon, and flour together in the medium bowl. Then add the chopped apples. Let the apple filling sit while mixing up the cake batter.
MIX CAKE BATTER - Mix together the flour, baking powder, sugar, salt, and cinnamon in the large bowl. Add in the eggs, melted butter, milk, and vanilla. Mix until the cake batter is smooth.
ASSEMBLE CAKE - Add half of the cake batter to the prepared baking dish. Then add half of the apple filling on top of the cake batter. Repeat with the rest of the cake batter and apple filling.
BAKE - 40-45 minutes or until the top of the cake is golden brown and tooth pick comes out clean when inserted into the center of the cake. NOTE: bake times can differ depending on what type of baking dish is used. I used a cast iron skillet.
COOL CAKE - Cool the cake on a wire rack for 10 minutes.
MIX ICING - Mix the icing in the small bowl while the cake cools slightly. Add the milk 1 tablespoon at a time until the right consistency is achieved.
SERVE IMMEDIATELY - Serve the cake warm.

Notes

Best Apples For Baking - Apples should be sweet and slightly tart with a firm texture: granny smith apples, honey crisp, envy, pink lady.

Storage - Store in the refrigerator in an airtight container for up to 5 days. Be aware the cake will become more dense once refrigerated.

Freezing - Let the cake cool completely, wrap tightly in plastic wrap followed by aluminum foil. Store in freezer for up to 3 months. Glaze after thawing the cake.

Nutrition