Preparation

• Preheat the oven to 350°F. Line a 9" square pan with a parchment sling and lightly grease.
• 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.
• 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.
• Sprinkle the sugar evenly over the apples and stir to combine. Cook for about 5 minutes until most of the liquid has evaporated. Remove from heat once the mixture is slightly sticky. Allow to cool in the pan.
• To make the cake batter: In a large bowl or stand mixer, combine the flour, baking powder, sugar, salt, and spice. Add the butter and mix until sandy.
• Beat in the eggs one at a time until fully incorporated, scraping the bowl as needed.
• With the mixer running, add the vanilla and milk. Mix at medium-high speed for 1 minute.
• To assemble: Transfer the batter to the prepared pan and spread evenly. Spoon the apple topping over the batter.
• Bake for 60 to 65 minutes until a knife inserted in the center comes out clean. Cool for 30 minutes before transferring to a rack to cool completely.
• To make the glaze: In a small bowl, combine the glaze ingredients, starting with 1.5 tablespoons of milk. Whisk until smooth, add more milk for a thinner glaze. Drizzle over the cooled cake and allow to set.
• Store leftover Apple Fritter Cake, covered, at room temperature for several days. Freeze for longer storage.