Full of fall flavors: Apple season sparks memories of apple fritters

When I was a child, my family used to go camping near Rockton, Illinois. My sisters and I would look forward to waking up and going with our father to the small town’s doughnut shop. Here, we were greeted by the smell of freshly made doughnuts and the colorful display of frosting and sprinkles behind the counter. My sisters and I would often select our doughnuts based on the toppings or color of the sprinkles, but our dad would always pick an apple fritter.

The apple fritter was never as attractive as our selections, but it sure did taste good. Small chunks of apple were hidden inside a glazed biscuit-like mound of cinnamon cake. Although we would never pick the fritter for ourselves, we were always able to try it because once back at the campground, our parents would cut every doughnut into five pieces, and we would all share.

I have never made a homemade apple fritter, but when I saw this recipe in a recent email from King Arthur Baking Company, one of my go-to websites for recipes, it immediately brought me back to those fond memories of the campground. With apple season upon us, it seemed like the perfect recipe to try. I am happy to report that it turned out to be delicious and lived up to its apple fritter name.

Apples, brown sugar and cinnamon are combined, layered with delicious cake batter, and baked to make a larger version of the normally deep-fried treat. I have served it as a dessert, but it is also perfect for breakfast. It can be glazed, topped with powdered sugar, or eaten plain the way I like it best.

Have you been apple-picking lately? I went to a local farm last year and was amazed by the more than 40 different varieties available. There was everything from the familiar varieties we see in the grocery store, like Granny Smith, Red Delicious and Jonathan, to varieties I had never heard of, like Crunch-a-bunch, Shizuka and Northern Spy. It made me wonder where they all came from.

A little internet research helped me understand that many of these “newer” varieties are hybrids or crossbred apples developed, in some cases, very close to home.

The GoldRush apple, also known as the official apple of the state of Illinois, is a cross between a Golden Delicious and an experimental variety. It was developed through a collaboration between Purdue University, Rutgers University and the University of Illinois. Established in 1934, the PRI Apple Breeding Program was created after an unusually cold and wet spring resulted in a severe epidemic of scab that damaged all susceptible unsprayed trees.

Since its inception, the program has produced over 45 disease-resistant apple varieties, including the Crimson Crisp and Pixie Crunch apples I saw at my local orchard, that are now being grown all over the world. In addition to being resistant to scab, these varieties also require the use of less pesticides.

While I enjoy picking my own apples, I purchased the fruit for this recipe at my local grocery store. As luck would have it, they were on sale. I selected some Fuji apples, and even when diced, they held up perfectly, giving me small chunks of apple through my cake, just as I remember in the apple fritters. You can select your favorite apple, but be sure it will maintain its shape when cooked. Varieties like Granny Smith, Honey Crisp and Braeburn work well.

When you start craving warming fall flavors like cinnamon, apples and pumpkin spice, think about giving this cake at try.

• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge. Contact Penny at DhCulinaryAdventures@gmail.com.

Apple Fritter Cake

½ cup light brown sugar, packed

1½ teaspoons cinnamon

1 teaspoon all-purpose flour

6 cups apples, peeled and diced

2¼ cups all-purpose flour

2½ teaspoons baking powder

¾ cup granulated sugar

1 teaspoon table salt

¼ teaspoon nutmeg or allspice

12 tablespoons unsalted butter, cut into 12 pieces, room temperature

3 large eggs, room temperature

2 teaspoons vanilla extract

¾ cup milk, room temperature

Optional glaze

¾ cup confectioners sugar, sifted

1½ to 3 tablespoons milk or cream

½ teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease an 8-inch square pan and line with parchment paper, being sure to leave a little extra parchment to use as handles when removing the cake from the pan.

Apples: In a medium bowl, whisk together the brown sugar, cinnamon and flour. Add diced apples and stir to coat; set aside.

Cake: In a large bowl (or the bowl of a stand mixer), combine flour, baking powder, sugar, salt and spice. Add the butter and mix until the mixture is sandy looking.

Add the 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.

Assembly: Spread half the batter in the prepared pan. Spoon half the apple mixture over the batter and press in lightly. Spread the remaining batter on top of the apples and finish with a layer of the remaining apples.

Place in a preheated oven and bake for 60 to 65 minutes for an 8-inch square pan. The cake is done when a paring knife inserted in the center comes out clean. Remove the cake from the oven and cool for 30 minutes before using the parchment “handles” to gently remove it from the pan onto a rack to cool completely.

Optional glaze: Combine the glaze ingredients and stir until smooth. Drizzle over the cooled cake. Or sprinkle with powdered sugar.

Makes one 8- by 8-inch cake

Link to original recipe: kingarthurbaking.com/recipes/apple-fritter-cake-recipe

— Adapted by Penny Kazmier