Apple Fritter Bundt Cake

I’ve been craving Apple Fritters. The kind you get at the donut shop that are so deliciously fried. Yum! Well, in an effort to satisfy my craving, I decided to make an Apple Fritter Cake… and yes, it worked!!

There are 4 steps to making this cake, but it’s really easy. If you follow the recipe in the order that I’ve given you will be tasting this Apple Fritter Bundt Cake in no time at all.

INGREDIENTS
Apple Filling:
3 Apples, peeled, cored and chopped
1/4 cup Sugar
2 Tbsp Water
2 tsp Cornstarch
1/2 tsp Cinnamon
Dash of Nutmeg

For Topping:
1/2 cup Brown Sugar, packed
1/2 tsp cinnamon

Cake:
2 ¼ cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
¾ cup Sugar
1/3 cup Butter, room temperature
1 cup Sour Cream
1/2 cup Applesauce, unsweetened
2 Eggs
1 tsp Pure Vanilla Extract

Glaze:
2 cups Powdered Sugar
1/3 cup Milk
1 tsp Pure Vanilla Extract

METHOD
Apple Filling:
Combine the apples, sugar, water, cornstarch, cinnamon, and nutmeg in a medium saucepan.
Cook for about 5 minutes over medium heat, until the apples are soft.
Set aside to cool.

Topping:
Mix the brown sugar and cinnamon in a small bowl.
Set aside.

Cake:
Preheat oven to 350°.
Spray your Bundt pan with baking spray (or you can use a 9” x 13” baking dish).
In a medium bowl whisk the dry ingredients; flour, baking powder, baking soda, cinnamon, and salt together.
Set aside.
Add sugar and butter to the bowl of your electric mixer.
Beat on medium speed until light and creamy, about 3 minutes.
Add in the sour cream, applesauce, eggs and vanilla.
Mix to combine.
Add the bowl of dry ingredients and mix just until combined.
Spread half of the cake batter into the bottom of your prepared pan.
Top the batter with the apple filling mixture, making sure to cover the batter.
Sprinkle the top of the apple filling with half of the brown sugar and cinnamon mixture.
Cover with the remaining cake batter, making sure to cover the entire apple filling.
Sprinkle the remaining brown sugar and cinnamon mixture over the top of the cake.
Bake for about 35 to 40 minutes, or until the center of the cake is set.

For the Glaze:
While the cake is in the oven you can prepare the glaze.
In a medium bowl stir together the powdered sugar, milk and vanilla extract until smooth.
When the cake is done, allow to cool for 5 minutes before removing from the Bundt pan.
Carefully poke some holes in the top of the cake.
Pour the glaze over the top of the cake, covering it completely.
Let glaze set for about 15 minutes before serving.
Enjoy!

Note: If using a 9” x 13” baking pan, do not allow the cake to cool. Just carefully poke some holes in the top of the cake and pour the glaze all over the top. Allow to set for 20 minutes before serving.

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