Think your inbox could taste better?
Add some Plochman's emails and know for sure.
The must-have email for flavor fanatics
Bourbon Mustard Apple Fritter Cake
Apple season deserves a little something extra, and this cake definitely delivers. With warm chai spice, sweet apple pieces, and a slight bourbon tang in the icing, this recipe is the ultimate fall dessert to impress your guests (and yourself)!
Active Time: 15 Min
Total Time: 1 Hour
Servings: 8 to 12
Ingredients
For the spiced apple cake:- Cooking spray
- 2 Honeycrisp apples, peeled and medium diced
- 1/4 cup brown sugar
- 1 Tbsp cornstarch
- 2 tsp cinnamon
- 1 box spice cake mix, including ingredients listed on back of package
- 1 Tbsp Plochman’s Bourbon Mustard
- ¼ cup brown sugar
- 3 Tbsp all-purpose flour
- 1 ½ Tbsp butter, melted
- 1 tsp cinnamon
- 1 Tbsp Plochman’s Bourbon Mustard
- 2 cup powdered sugar
- 2 to 3 Tbsp whole milk
- 1 Tbsp Plochman’s Bourbon Mustard
- 1 tsp vanilla extract
- 1 tsp cinnamon
Directions
- Preheat the oven to 400ºF. Grease a 9” springform cake pan with cooking spray and line the bottom with parchment paper. Set aside.
- To make the spiced apple cake: In a small bowl, combine apples, brown sugar, cornstarch, and 2 tsp cinnamon; toss until apples are evenly coated. Set aside.
- To make the cake: In a medium mixing bowl, combine the spice cake mix ingredients according to package instructions, then stir 1 Tbsp of Plochman’s Bourbon Mustard into the batter. Fold in half of the apple mixture and transfer the batter to the prepared cake pan.
- To make the crumble: In a small bowl, whisk together brown sugar, flour, butter, 1 tsp cinnamon, and 1 Tbsp Plochman’s Bourbon Mustard until combined. Set aside.
- Evenly sprinkle the remaining apples and the mustard crumble over the top of the batter. Bake for 30 to 35 minutes or until golden brown and/or a toothpick inserted in the center comes out clean.
- To make the icing: In a small bowl whisk together powdered sugar, milk, Plochman’s Bourbon Mustard, vanilla, and cinnamon until the icing is smooth. Drizzle over cake while still warm and serve with a scoop of vanilla ice cream.
Recipe source: Brittany Chamberlain
