Cinnamon apple funnel cake

By Vijaya Selvaraju
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Ingredients

CINNAMON APPLE TOPPING

  • 3 tablespoons unsalted butter
  • 3 large apples, peeled and thinly sliced
  • 1/2 cup cold water
  • 2 teaspoons cornstarch
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt

FUNNEL CAKE BATTER

  • 2 large eggs
  • 1.5 cups whole milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Vegetable oil, for deep frying

Directions

  1. Add butter and apples to a medium saucepan, and cook on medium heat for ten minutes or until apples have softened. 
  2. Whisk together water and cornstarch until completely dissolved, and pour into cooked apples. Increase heat to high and continue stirring until mixture has thickened. Add in brown sugar, vanilla, cinnamon, and sea salt and continue to cook for two minutes. Remove from heat, and allow it to slightly cool. 
  3. To create the funnel cake batter, add eggs, milk, vanilla extract, and sugar to a large bowl and whisk to combine. Then add in flour, cinnamon, baking powder, and salt, and whisk until a thick batter forms.
  4. Heat 3 inches of oil in a deep pan to 350 degrees. Plug the bottom of a funnel with your finger, and fill the funnel with batter. Place funnel over hot oil, and release finger. Move the funnel around in swirling patterns until the entire pan has been covered in batter.
  5. Cook for one to one and a half minutes on each side or until golden and crisp. Drain.
  6. To assemble, place funnel cake on a plate and dust with powdered sugar, top with cinnamon apple topping, and a big scoop of vanilla ice cream. Enjoy!

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