Apples, Cakes, Desserts

Upside-Down Apple Fritter Cake

12698372_1195576563803772_2044194325250693500_oIf you’re like me, you have childhood memories of how good Tim Horton’s donuts used to be. My favourite was the Walnut Crunch, followed by the iconic Apple Fritter. Sadly, neither are nearly as good in reality today as they are in my imagination. Whether it’s me growing up or the company no longer baking fresh every day, it’s pretty much over between us-road trips excepted.

So here is a delicious and incredibly simple dessert that brings all those delicious memories back…and then some. The cake recipe itself is based on the French-Style Yogurt Cake from Molly Wizenberg’s excellent book A Homemade Life. Make a cup of terrible coffee to go with this one.


Apple Fritter Cake                                                                                                                                                       This cake is so moist that in theory it would last for days.

3 tablespoons Sugar mixed with 1 teaspoon Cinnamon

4 Apples, any variety, peeled, cored and sliced thickly

2 tablespoons Butter

1 1/2 cups Flour

2 teaspoons Baking Powder

1/4 teaspoon Salt

1/2 cup Plain Yogurt

1 cup Sugar

3 Eggs

1/2 cup Canola Oil

For the Glaze: 1 cup Icing Sugar

3 tablespoons milk

1/8 teaspoon Nutmeg-freshly grated or ground

Preheat the oven to 350°. Combine the three tablespoons of sugar with the cinnamon in a small bowl. In a large cast iron frying pan, melt the butter over medium heat. Toss in the sliced apples. Cook, stirring occasionally, until the apples are tender and beginning to brown a little, about 15 minutes or so. Sprinkle with half the cinnamon sugar, then give them a final stir, distributing evenly around the pan. Remove from the heat.

In a medium bowl, combine the flour, baking powder and salt. Then, in a large bowl, thoroughly whisk the yogurt, 1 cup sugar, eggs and oil. Add the flour mixture and stir until just barely combined. Sprinkle with the remaining cinnamon sugar and stir a few times to swirl. Carefully pour the batter over the apples in the pan.

Bake for 25 minutes, until the top is springy and firm and a toothpick inserted into the centre comes out clean. Let the cake cool a little before running a knife around the edge of the pan. Carefully invert the cake onto a cooling rack, setting any wayward apple pieces back in place.

In a measuring cup, stir the icing sugar with the milk and nutmeg until well combined. Pour the glaze over the cake while still warm. Serve straight away or cooled.