Apple Fritter Cake
Total TimePrep: 10 min. Bake: 40 min. + cooling
The recipe sounded interesting and easy to put together. So when I ended up with apples that needed to be eaten, I bought a bottle of beer (which the grocery store did not want to sell me--apparently most people buy 6 at a time?) and gave it a try. The first red flag occurred when I could barely stir the mixture. "Hmm. Needs more liquid. Maybe the apples yield juice?" I pondered. I should have followed my instincts and added some water, at least enough to incorporate all the flour into the mixture. The batter did not rise at all. It was 1" thick in the 8" pan when I smoothed it out and 1" thick 45 minutes later when it came out of the oven. The finished cake was quite dense, especially compared to the photo that comes with the cake. It tastes fine, it just has a dense texture. If I were to try it again, I'd use 1/2-1 cup less flour. And maybe add some nutmeg and cloves.
This is a dense cake but moist. I used apple juice instead of beer. I found the cinnamon overwhelming. I would have liked to have seen a mix of spices to give it more depth. Don't skip the butter step as it is important for the cake's texture. The rest of my household loved it but it wasn't to my taste.
Tastes just like apple fritters! I used apple juice instead of beer. Delicious!
As a rule, I generally wait for a recipe to be reviewed before I make it. Unfortunately, I did not follow my own rule this time. I followed this recipe to a T and was disappointed with the final result. Extremely dense and not flavorful in any way. It seemed toe that the fourth of a cup of sugar was too little and I was correct. This has no sweetness to it, save the icing drizzle. I used room temp MGD, so maybe that was the problem? Anyway, maybe I will tweak it and/or come back to see how others tweak it but, as written, we did not care for this.