If you’d like more apple fritter in your life but don’t always want it in doughnut form, here’s your next best option – Apple Fritter Bread. This cake is swirled with chunks of cinnamon apples and a cinnamon-brown sugar ribbon and topped with a thick glaze. The other pro is that because it’s not deep-fried (like the doughnut version), it may be less likely to give you the post-apple fritter indulgence tummy ache. No guarantees though.
Apple Fritter Bread
Makes one 8-inch loaf
(from Averie Cooks)
1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces (approximately 1 heaping cup diced)
1 tablespoon granulated sugar
1 heaping teaspoon cinnamon
Cinnamon-Brown Sugar Mixture
1/4 cup light brown sugar, packed
1 heaping teaspoon cinnamon
1 large egg
1/3 cup granulated sugar
1/4 cup canola or vegetable oil
1/4 cup sour cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup confectioners’ sugar
2 to 3 tablespoons of heavy cream or milk
- Preheat the oven to 350°F.
- Spray an 8×4-inch loaf pan with floured cooking spray, or grease and flour the pan. Set aside.
- In a small bowl, stir together the apples, sugar, and cinnamon until combined. Set aside.
Cinnamon-Brown Sugar Mixture
- In a small bowl, stir together the brown sugar and cinnamon, and set aside.
- In a small bowl, stir together the flour, baking soda, and salt, and set aside.
- In a large bowl, vigorously whisk together the egg and sugar until smooth and well combined.
- Add the oil, sour cream, and vanilla, and whisk until smooth and combined.
- Add the flour mixture to the wet ingredients and stir until just combined. Don’t overmix.
- Pour half the batter into prepared pan and smooth out the top with a spatula. Because there is just enough batter, do not add more than half of the batter.
- Sprinkle half the apple mixture over batter in an even, flat layer.
- Sprinkle half of the cinnamon sugar mixture over the apples.
- Pour the remaining half of the batter into the pan, and smooth the top with a spatula, making sure to push the batter all the way into the edges of the pan.
- Evenly sprinkle the remaining apples mixture over the batter.
- Sprinkle the remaining cinnamon sugar mixture over the batter.
- Put the loaf pan on a rimmed baking sheet (in case the apple juice overflows during baking). Bake for about 35 to 45 minutes until the top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs.
- If the top seems to be browning too quickly, during the last 10 minutes of baking, tent the pan loosely with foil.
- Cool the pan on a wire rack for at least 30 minutes before turning out onto rack. Cool completely before glazing.
- In a small bowl, add the confectioner’s sugar and slowly drizzle in the heavy cream/milk. Whisk until smooth and well combined.
- Add heavy cream/milk as needed for desired consistency.
- Using a pastry brush, brush the glaze on top of the cooled bread. Extra glaze can also be spread on the cut surface of the bread.
Note: The bread can be stored in an airtight at room temperature for up to 5 days or in the freezer for up to 6 months.
This Apple Bourbon Bundt Cake is especially dedicated to my friends who like a little booze in their baked goods. I baked this cake a few months ago in December, and it tastes and smells just like the holiday season with cinnamon, nutmeg, and ginger, and is extra moist and tender from the apples. The bourbon glaze adds an adult kick to an otherwise wholesome cake.
Apple Bourbon Bundt Cake
Makes one bundt cake
(from NY Times Cooking)
My notes are in [ ] below.
2 sticks unsalted butter (226 grams) at room temperature, plus more to grease pan
2 ½ cups all-purpose flour (315 grams) plus more to dust the pan
3 tablespoons (30 grams) bourbon or rye whiskey
½ cup (90 grams) candied ginger, chopped
1 ¾ cup (330 grams) light brown sugar
4 large eggs, at room temperature
2 teaspoons (8 grams) baking powder
1 teaspoon (5 grams) baking soda
1 ½ teaspoons (3 grams) ground cinnamon
1 teaspoon (5 grams) fine sea salt
½ teaspoon grated nutmeg
1 cup (227 grams) sour cream
1 tablespoon (15 grams) vanilla extract
1 ½ teaspoon (5 grams) finely grated lemon zest
2 medium Granny Smith apples about a pound (454 grams) peeled, cored, and coarsely grated
1 cup (120 grams) finely chopped, toasted pecans
1/2 cup (80 grams) bourbon or rye whiskey [use a good quality bourbon]
½ cup (100 grams) granulated sugar
Juice of 1/2 lemon (20 grams)
- Heat the oven to 325 degrees.
- Grease and flour a 12-cup Bundt pan. [Make sure to thoroughly prepare the pan as this cake can be a little delicate and stick to the pan after baking.]
- In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and the 2 sticks of butter on medium-high speed, until light and fluffy, about 5 minutes.
- Beat in the eggs, 1 at a time, until incorporated.
- In a separate bowl, whisk together the flour with the baking powder, baking soda, cinnamon, salt, and nutmeg.
- In another bowl, whisk together the sour cream and vanilla.
- Pour in the bourbon from the ginger mixture (reserve ginger) into the sour cream and vanilla mixture, and whisk until smooth. Stir in the lemon zest.
- With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two.
- Fold in the ginger, apples, and pecans.
- Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes.
- Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
- While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup bourbon in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
- While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve. [I only used half of the glaze as I found the alcohol flavor a bit overwhelming, but that’s expected as I don’t drink alcohol.]