moist & tender

This apple fritter cake is a giant apple fritter baked in a skillet! It's made with a moist spice cake that's mixed with tender cinnamon apples, a thick buttery sauce, and is topped with an icing glaze.

WHAT YOU NEED honeycrisp apples unsalted butter light brown sugar ground cinnamon all purpose flour baking powder baking soda kosher salt nutmeg unsweetened apple sauce vanilla extract eggs milk powdered sugar

1. Place an 11-12″ cast iron or oven-safe skillet over medium heat and add the apples, butter, brown sugar, and cinnamon. 2. Stir and continue to heat until the apples start to become tender and their juices produce a syrup-like coating (about 10 minutes). 3. Remove from heat and move on to the batter.

4. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 5. In another  bowl, whisk together the butter, sugar, and apple sauce. Then whisk in the vanilla and eggs. 6. Once smooth, whisk in the dry ingredients. The batter will become very thick so halfway through mixing, pour in the milk and continue to mix.

7. Remove 1/2 cup of the apples with some of the syrup. Then pour the batter into the skillet full of apples and fold to combine the two. It doesn’t have to be well mixed. Just fold just enough to where the apples and syrup are evenly distributed. 8. Spoon the reserved 1/2 cup of apples on top in a random placement. Sprinkle with the remaining 1 tbsp of brown sugar, concentrating the sugar in the apple sections.

9. Bake for 40-45 minutes or until a toothpick in the center comes out clean with a few moist crumbs. 10. Whisk together the sugar and milk until smooth. It should be the consistency of elmer’s glue. If it’s too thin, whisk in a spoonful of sugar at a time until you reach the right thickness. 11. After about 15 minutes, pour the icing over the warm cake.