Angry Orchard Apple Fritter Cake


3 cups all-purpose flour, sifted

1/4 cup sugar

2 tablespoons ground cinnamon

3 teaspoons baking powder

1 teaspoon salt

2 medium apples, peeled and chopped (about 2 cups)

1 bottle Angry Orchard Crisp Apple Hard Cider; room temperature

1/4 cup butter, melted


2 cups confectioners’ sugar

3 to 5 tablespoons 2% milk

1/2 teaspoon vanilla extract



Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper, letting ends extend up sides.

Whisk together the first five ingredients. Add apples and Angry Orchard Beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes.

Lifting with parchment paper, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake.