Apple Fritter Cake with Butterscotch Glaze Recipe - Los Angeles Times

Name: Apple Fritter Cake with Butterscotch Glaze Recipe - Los Angeles Times
Ingredients: 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for greasing; 1 1/2 cups all-purpose flour, plus more for dusting; 1 teaspoon baking soda; 1 teaspoon Diamond Crystal kosher salt; 2 medium sweet-tart apples, such as Gala, Honey Crisp, Pink Lady or Empire (12 to 14 ounces), peeled, cored and cut into 1/4- to 3/8-inch chunks (about 2 heaping cups); 2 tablespoons fresh lemon juice; 2 teaspoons ground cinnamon; 1 cup granulated sugar; 2 large eggs; 1/3 cup packed dark brown sugar; 2 tablespoons granulated sugar; 1/4 cup heavy cream; 2 tablespoons unsalted butter; 1/4 teaspoon Diamond Crystal kosher salt; 1 teaspoon pure vanilla extract

www.latimes.com

Finely diced apples, crispy edges and a sweet, buttery brown sugar glaze make a doughnut-like fritter cake that's easier than pie.

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Ingredients

1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt
2 medium sweet-tart apples, such as Gala, Honey Crisp, Pink Lady or Empire (12 to 14 ounces), peeled, cored and cut into 1/4- to 3/8-inch chunks (about 2 heaping cups)
2 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1 cup granulated sugar
2 large eggs
1/3 cup packed dark brown sugar
2 tablespoons granulated sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1/4 teaspoon Diamond Crystal kosher salt
1 teaspoon pure vanilla extract