Apple Fritter Coffee Cake

apple fritter coffee cake

Apple Fritter Coffee Cake! I created this recipe for my feature in the 2016 Feast Magazine December issue. The feature was titled Happy Challah Days and includes 8 Recipes that I created in honor of my Jewish heritage and really in honor of my Grandma Bette. She passed away in 2011 and a lot of my fondest memories of her were cooking for holidays together. Grandma really pushed my love for cooking.

I would love for you to read more about the story and about my Grandma on the story here.

Apple fritters are a Hanukkah tradition. Apples hold great meaning to the Jewish people, as they represent a fruitful and sweet life, and they connect with the holiday by being fried in oil. To make them even more decadent, I’ve decided to make this treat into a coffeecake because Grandma was a big coffee drinker and was happy with any treat that accompanied it, and a cake makes any holiday more joyous.

Yields 10 slices

Ingredients for Apple Fritter Coffee Cake:

  • Granny Smith apples, peeled and chopped
  • juice from ½ lemon
  • plus 2 Tbsp granulated sugar, divided
  • ground cinnamon, divided
  • brown sugar
  • room-temperature unsalted butter, divided
  • all-purpose flour, divided
  • ground nutmeg
  • ground ginger
  • vanilla extract
  • baking powder
  • salt
  • heavy cream
  • egg whites, beaten until stiff

Ingredients for glaze:

  • powdered sugar
  • heavy cream
  • vanilla extract

How to make Apple Fritter Coffee Cake:

  1. Preheat oven to 350°F, and grease a Bundt pan.
  2. In a large mixing bowl, add apples and lemon juice, and toss with 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.
  3. In another large mixing bowl, combine brown sugar, 1½ cups butter, ¾ cup flour, nutmeg, ginger and 1 teaspoon cinnamon, using a fork to create a crumbly texture. Set aside.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat remaining butter and sugar until fluffy. Add vanilla extract, and stir for 30 seconds. Set aside.
  5. In a large mixing bowl, mix remaining flour, baking powder, salt and remaining cinnamon. In alternating additions, starting and ending with dry mixture, add dry ingredients and wet to mixing bowl. Stir until smooth. Using a silicone spatula, gently fold and mix in beaten egg whites.
  6. Pour about half of cake mixture into Bundt pan, and then layer about half of apple mixture inside pan and half of brown sugar mixture; use a spoon to combine. Add remaining cake batter, brown sugar mixture and apples, and swirl again with a spoon.
  7. Bake for 60 to 70 minutes or until a cake tester comes out clean and cake doesn’t jiggle. Allow to cool on a cooling rack before glazing.

How to make glaze:

  1. In a large bowl, combine all ingredients. Pour over cooled cake, and serve.

Other Recipes from this Article to Try:

apple fritter coffee cake receiving a glazing of sweet glaze
apple fritter coffee cake overhead
apple fritter coffee cake
apple fritter coffee cake receiving a glazing of sweet glaze

Apple Fritter Coffee Cake

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Course: Dessert
Cuisine: American, Jewish
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 10 slices
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Cake
  • 2 apples Granny Smith, peeled and chopped
  • 1/2 lemon juiced
  • 2 cups granulated sugar divided, plus 2 Tbsp
  • 3 tsp ground cinnamon divided
  • cups brown sugar
  • 3 cups unsalted butter room-temperature, divided
  • cups all-purpose flour divided
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • tsp vanilla extract
  • 1 Tbsp baking powder
  • 1 tsp salt
  • cups heavy cream
  • 3 egg whites beaten until stiff
Glaze
  • 1 cup powdered sugar
  • 1 Tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

Cake

  • Preheat oven to 350°F, and grease a Bundt pan.
  • In a large mixing bowl, add apples and lemon juice, and toss with 2 tablespoons sugar and 1 teaspoon cinnamon. Set aside.
  • In another large mixing bowl, combine brown sugar, 1½ cups butter, ¾ cup flour, nutmeg, ginger and 1 teaspoon cinnamon, using a fork to create a crumbly texture. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat remaining butter and sugar until fluffy. Add vanilla extract, and stir for 30 seconds. Set aside.
  • In a large mixing bowl, mix remaining flour, baking powder, salt and remaining cinnamon. In alternating additions, starting and ending with dry mixture, add dry ingredients and wet to mixing bowl. Stir until smooth. Using a silicone spatula, gently fold and mix in beaten egg whites.
  • Pour about half of cake mixture into Bundt pan, and then layer about half of apple mixture inside pan and half of brown sugar mixture; use a spoon to combine. Add remaining cake batter, brown sugar mixture and apples, and swirl again with a spoon.
  • Bake for 60 to 70 minutes or until a cake tester comes out clean and cake doesn’t jiggle. Allow to cool on a cooling rack before glazing.

Glaze

  • In a large bowl, combine all ingredients. Pour over cooled cake, and serve.

Notes

– Pan: I made mine in a bundt cake and it took a lot of oil coating to get that out. You might want to do a 9×13″ pan with parchment paper if you are worried about it breaking. It is a coffee cake. 

Nutrition

Calories: 1126kcal | Carbohydrates: 128g | Protein: 7g | Fat: 67g | Saturated Fat: 42g | Cholesterol: 189mg | Sodium: 406mg | Potassium: 194mg | Fiber: 3g | Sugar: 88g | Vitamin A: 2181IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 3mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes