I created this recipe for my feature in last year's Feast Magazine December issue. Be sure to check it out.
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
2 Granny Smith apples, peeled and chopped
juice from ½ lemon
2 cups plus 2 Tbsp granulated sugar, divided
3 tsp ground cinnamon, divided
1½ cups brown sugar
3 cups room-temperature unsalted butter, divided
3¾ cups all-purpose flour, divided
1 tsp ground nutmeg
½ tsp ground ginger
1½ tsp vanilla extract
1 Tbsp baking powder
1 tsp salt
1¼ cups heavy cream
3 egg whites, beaten until stiff
1 cup powdered sugar
1 Tbsp heavy cream
1 tsp vanilla extract
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.
In a large bowl, combine all ingredients. Pour over cooled cake, and serve.