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Apple fritters recipe :

Ingredients
Apple filling:

▢30 g (2 tbsp) unsalted butter

▢4 medium slightly tart, firm eating apples (about 600g), peeled, cored and cut into about ½-inch (1-1.5cm) pieces (I recommend apple varieties such as Braeburn, Granny Smith, Pink Lady or Jazz.)

▢75 g (¼ cup + 2 tbsp) light brown soft sugar

▢15 g (1 tbsp) lemon juice

▢2 tsp ground cinnamon

▢8 g (1 tbsp) cornstarch (US)/cornflour (UK)

▢20 g (4 tsp) water

Cinnamon cake:

▢150 g (¾ cup) light brown soft sugar

▢100 g (½ stick + 3 tbsp) unsalted butter, melted and cooled until warm

▢40 g (3 tbsp) sunflower or vegetable oil, or other neutral-tasting oil

▢3 US large/UK medium eggs, room temperature

▢175 g (¾ cup) full-fat plain or Greek-style yoghurt, room temperature

▢½ tsp vanilla bean paste (or 1 tsp vanilla extract)

▢240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

▢50 g (½ cup) almond flour

▢1½ tsp ground cinnamon

▢1½ tsp baking powder

▢¼ tsp baking soda

▢½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

▢¼ tsp salt

Cinnamon-vanilla glaze:

▢90 g (¾ cup) powdered/icing sugar

▢15 g (1 tbsp) whole milk

▢½ tsp vanilla bean paste (or 1 tsp vanilla extract
Instrucions
Apple filling:

Make the apple filling first, so it has time to cool down. The filling needs to be lukewarm or at room temperature when you assemble the cake.

In a large saucepan over medium-high heat, melt the butter. Add the chopped apples, light brown sugar, lemon juice and cinnamon, and stir too

Cover with a lid and cook covered over medium-high heat for about 5-6 minutes or until the apples are tender (so that a fork easily passes through them) and they've released their juices.
Remove the pan from the heat. In a small bowl, mix together the cornstarch (US)/cornflour (UK) and water to create a cornstarch slurry.Add it to the apples and stir well to combine. Return to the heat and cook for about 1 minute more, with constant stirring, until the apple juices have thickened.
Pour the apple filling into a bowl or deep plate, and set aside to cool. It needs to be lukewarm or cooled completely to room temperature before you start assembling the cake.

Cinnamon cake: Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.

Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the cake from the pan later on.

In a large bowl, whisk together the light brown sugar, melted butter, oil, eggs, yoghurt and vanilla until well combined and smooth.

In a separate bowl, whisk together the gluten free flour blend, almond flour, cinnamon, baking powder, baking soda, xanthan gum and salt.

Add the dry ingredients to the wet and mix well until you get a smooth, fairly loose cake batter with no flour clumps.

Assembling & baking the apple fritter cake:

As you're assembling the cake, make sure to reserve about 1 tablespoon of the thickened apple juices to use in the glaze.

Transfer half of the cinnamon cake batter into the lined baking pan and smooth it out into an even layer.

Spoon about ⅔ of the apple filling over the batter, making sure you get a fairly even distribution. (See blog post for photos.)

Dollop the remaining cake batter on top and spread it out into an even layer – be gentle, you don’t want to displace the underlying apple filling too much (nor mix it into the cake batter).

Spoon over the remaining apple filling, dotting it evenly on top of the cake batter. Use a skewer or the end of a knife to gently swirl the apple filling into the top of the cake batter – don’t reach all the way to the bottom of the pan, you just want to swirl around the top ¼ inch (5-6mm) or so.

Bake the cake at 350ºF (180ºC) for about 40-45 minutes or until it's deep golden brown on top and an inserted toothpick or cake tester comes out clean.

Allow the cake to cool in the baking pan for about 15 minutes while you prepare the glaze.

Cinnamon-vanilla glaze:In a bowl, whisk together the powdered/icing sugar, milk, vanilla and the reserved thickened apple juices.
You can adjust the glaze consistency as needed, by adding more powdered/icing sugar (to make it thicker) or more milk (to make it runnier). You want the glaze to be fairly runny, so it'll flood all the nooks and crannies.
You don't have to use up all of the glaze – if you prefer a slightly less sweet dessert, you can use only ¾ of it.
Allow the glaze to dry and set into a crisp, crackly consistency before slicing and serving. You can enjoy the cake either warm or cooled completely to room temperature.