Chronic Apple Fritter Cake

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Love this recipe, it’s so easy!

For the batter:

3 cups of flour
1/4 tsp. salt
1 cup of sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup cannabutter, melted
6 small apples cored, peeled and diced

For the topping:

1 cup of cannabutter, softened
1 cup of brown sugar
2 tbsp. flour
1 tbsp. cinnamon

For the glaze:

2 cups of powdered sugar
5 tbsp. milk
1 tsp. vanilla

Start by mixing all the ingredients for the batter (except the cannabutter) together in a bowl. Once combined, carefully pour in the melted cannabutter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best. Pour the batter into a greased 9×13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the topping to make friends with the apples and batter below.

Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.

Once baked let sit for 20 minutes and then pour the glaze all over the cake.

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