This bad boy is from King Arthur Flour which means there are 47 products of theirs that they want you to use but guess what? You can make it without any of them! What a concept! (And hey, I get it. That's their job, right?)
I love a good apple fritter and the Cumberland Farms gas station that is 3 blocks from my house has the best. I don’t know where they get them but YUM.
It calls for a tea loaf pan but I just used an 8x8 square pan. Spray generously with cooking spray or line with parchment - you're going to want to remove the cake before you drizzle the glaze (although honestly I don’t know if it makes that much of a difference.)
Ingredients
Filling:
1/2 c. light brown sugar, packed
1 1/2 tsp. cinnamon
1 tsp. all purpose flour
3 large apples, diced - about 3 1/2 cups (you want those apple pieces fairly small!)
Cake:
2 1/4 c. all purpose flour
2 1/2 tsp. baking powder
3/4 c. sugar
1/4 tsp. nutmeg or allspice
12 tbsp unsalted butter, at room temp (and THIS is why it's so good!)
3 large eggs, room temp
2 tsp. vanilla
3/4 c. milk, room temp (just put these in the microwave. I never remember to take them out before. Just not too long.)
Glaze:
3/4 c. powdered sugar
1 1/2 to 3 tbsp. milk (use more or less to taste/what you want the consistency to be)
1/2 tsp. vanilla extract
Preheat oven to 350. In a medium bowl, whisk together the brown sugar, flour and cinnamon. Add the diced apples, stir to coat and set aside.
In a large bowl or stand mixer, combine the flour, baking powder, sugar, salt and spice. Add the butter and mix until the mixture is sandy looking. Beat in eggs one at a time, scraping the bowl between additions as needed. With the mixer running at low speed, add the vanilla and milk. Once the milk is absorbed, scrape the bowl and mix at medium-high speed for 1 minute.
Spread half the batter in the prepared pan. Spoon half the apple mixture over the batter and press in l lightly. Spread the remaining batter over the apples and soon the remaining apples on top.
Put the pan on a cookie sheet in case the apples spill over. Bake the cake for 60-65 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool for 30 minutes before drizzling the glaze over the whole cake. If you want to tip it out of the pan and onto a rack before you glaze, go ahead.
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