Apple picking season is nearing the end and if you went more than once, you might have some apples lying around that you don’t know what to do with. If that’s the case, here are two recipes to try from King Arthur Baking Company.

APPLE FRITTER CAKE

Ingredients

Apple topping:

• 2 tablespoons (28g) unsalted butter

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon table salt

• 3 1/2 cups (396g) apples, diced in 1/2" pieces (from about 4 medium apples) - Use a firm apple variety like Pink Lady or Granny Smith.

• 1/2 cup (107g) light brown sugar, packed

Cake:

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour

• 2 1/2 teaspoons baking powder

• 1 cup (198g) granulated sugar

• 1 teaspoon table salt

• 1/4 teaspoon ground nutmeg or ground allspice

• 12 tablespoons (170g) unsalted butter, at room temperature

• 3 large eggs, at room temperature 

• 2 teaspoons King Arthur Pure Vanilla Extract

• 3/4 cup (170g) milk, at room temperature 

Glaze:

• 3/4 cup (85g) confectioners' sugar, sifted 

• 1 1/2 to 3 tablespoons (21g to 43g) milk, whole preferred - Use more milk to create a thin, almost transparent glaze that's characteristic of fritters. Use less milk if you want to drizzle the glaze.

• 1/2 teaspoon King Arthur Pure Vanilla Extract

Directions:

1. Preheat the oven to 350°F. Line a 9" square pan with a parchment sling and lightly grease.

2. To make the apple topping: In a large skillet, melt the butter over medium-high heat. Add the cinnamon and salt and stir to combine.  

3. Add the apples to the skillet and stir to coat in the butter mixture. Cook for about 5 minutes, stirring occasionally, until the apples just begin to soften.  

4. Sprinkle the sugar evenly over the apples and stir to combine. Cook, stirring occasionally, for about 5 minutes. Initially, the apples will release a lot of liquid; continue to cook until most of the liquid has evaporated. Remove from the heat once the mixture has become just slightly sticky. (The apples will not be fully tender.) Allow the apple mixture to cool in the pan, off the heat, while you prepare the cake batter.

5. To make the cake batter: In a large bowl (or the bowl of a stand mixer), combine the flour, baking powder, sugar, salt, and spice. Add the butter and mix until the mixture looks sandy.

6. With the mixer running on low speed, beat in the eggs one at a time until fully incorporated, scraping the bowl between additions as needed.

7. With the mixer running at low speed, add the vanilla and milk. Once the milk is absorbed, scrape the bowl and mix at medium-high speed for 1 minute. 

8. To assemble the Apple Fritter Cake: Transfer the batter to the prepared pan and spread it into an even layer. Spoon the apple topping evenly over the batter. 

9. Bake the cake for 60 to 65 minutes or until a paring knife inserted in the center comes out clean. Remove the cake from the oven and cool for 30 minutes before gently tipping it out of the pan onto a rack to cool completely.

10. To make the glaze: In a small bowl, combine the glaze ingredients, starting with 1 1/2 tablespoons (21g) of the milk; whisk until smooth. Add additional milk, if necessary, to achieve a thinner, more fritter-like glaze. Drizzle over the cooled cake. Allow the glaze to set briefly before slicing and serving.

11. Storage information: Store leftover Apple Fritter Cake, covered, at room temperature for several days. For longer storage, wrap airtight and freeze.

CLASSIC APPLE TARTE TATIN

Ingredients

Dough:

• 1 cup (120g) King Arthur Unbleached All-Purpose Flour

• 1 1/2 teaspoons granulated sugar

• 1/8 teaspoon table salt

• 7 tablespoons (99g) unsalted butter, cold; cut into pats

• 3 tablespoons (43g) water, ice cold

Apples:

• 3 1/2 pounds (1588g) medium Pink Lady apples (about 8 to 10 apples)*

• 3/4 cup (149g) granulated sugar

• 4 tablespoons (57g) unsalted butter, at room temperature; cubed

• 1 tablespoon (14g) apple cider vinegar

• 2 teaspoons King Arthur Pure Vanilla Extract

• generous pinch of table salt

Directions:

1. To make the dough: Fit the bowl of a food processor with the chopping blade and place the flour, sugar, and salt in the bowl. Pulse to combine. 

2. Add the butter and pulse in 2-second bursts until the butter pieces are all the size of peas or smaller. Drizzle the water over top and pulse in 1-second bursts until the dough just begins to come together in small clumps and holds together when squeezed. 

3. Transfer the dough to a piece of plastic wrap and use the wrap to help gather the crumbly mass into a ball, then press down gently to flatten it to about 1 1/2" thick. Chunks of butter should still be visible. Don’t work the dough any more than necessary; handling it gently at this point will help prevent a tough crust. 

4. Wrap the dough tightly and refrigerate it for at least 30 minutes or up to overnight. 

5. To prepare the apples: Use a melon baller or teaspoon cookie scoop to remove the blossom and stem end of each apple. Peel the apples, then cut them into thirds, leaving behind the core. The apple pieces will be slightly different sizes — that's OK. 

6. In a 12" skillet, spread the sugar across the bottom in an even layer. Cook over medium heat until the sugar begins to melt at the edges. Use a heatproof spatula to bring the melted sugar toward the center of the pan; continue to cook until the sugar is fully melted and is deep amber in color, 5 to 6 minutes. Remove the pan from the heat and whisk in the butter, vinegar, vanilla, and salt. The caramel may seize and appear clumpy at this stage; that’s OK.  

7. Return the pan to medium heat and add the apple pieces. Cook, stirring frequently, for 15 to 20 minutes, until the caramel has reduced enough to coat the apples and the back of the spatula, and the apples are tender enough that the tip of a sharp paring knife slides in easily. Throughout the cooking process, adjust the heat to ensure that the caramel is gently bubbling: if it’s too languid, it won’t reduce sufficiently; if it’s too vigorous, it will evaporate before the apples have reached the desired doneness. 

8. To assemble the apple tarte tatin: Preheat the oven to 400°F with a rack in the center and lightly grease a 9" round pan. Using tongs, place the apple pieces in the pan starting at the outer edge: Arrange them rounded-side down in concentric circles, overlapping each piece slightly. Initially, it may look as though all the apples won’t fit, but pack them into the pan as tightly as possible. (Because they’ll shrink slightly during baking, arranging them tightly will prevent gaps from forming.) Scrape any caramel remaining in the bottom of the pan on top of the apples. Set aside to cool for 15 minutes.  

9. Lightly flour a work surface. Remove the dough from the refrigerator and roll the dough into a 9 1/2" round. Lay the dough over the apples, tucking the edges of the dough into the pan. With a sharp knife, cut a few steam vents in the center. 

10. Set the pan on a rimmed baking sheet and transfer to the oven. Bake for 35 to 40 minutes, until the dough is deep golden brown.  

11. Remove the pan from the oven and let cool for 45 minutes, then invert a serving plate on top of the cake pan and turn the tarte tatin out onto the plate. Slice and serve warm or at room temperature.  

12. Storage information: Store leftover apple tarte tatin, lightly covered, at room temperature for several days. Freezing is not recommended.