This is a seasonal classic during the months of September to November when you have way too many apples in your kitchen. Being one of the fluffiest variants of apple loafs out there, the Apple Fritter Loaf is a staple for autumn (super yum)!

35-45 min total

If your'e struggling to lift your whisk, here are the simple, common types of desserts to try if you haven't already: Pie, cheesecake, cupcakes, cake, Swiss roll, brownies, ice cream, pudding, crepes, cookies, meringues, tiramisu, cobbler or crumble, puff pastries, etc.

INGREDIENTS

Dry Mixture

• 3/4 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt

Wet Mixture

• 3-4 eggs
• 1 cup sugar
• 2/4 canned pumpkin
• 1/4 cup powdered sugar

Ginger Buttercream

• 12 ounces mascarpone cheese
• 1 1/4 cups sifted powdered sugar
• 2 tbsps heavy cream
• 2 tbsps half & half
• 1/4 cup ginger
• pinch of salt

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Grease a 13 x 18 x 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

2. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Beat eggs and granulated sugar in bowl with electric mixer until light yellow and thickened. Add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes. Should be spongy!

3. While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire ¼ cup of confectioners’ sugar evenly over it. As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together, starting at the short end of the cake. Allow to cool completely on a wire rack.

Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners’ sugar, and cream together for about a minute, until light and fluffy. Stir in the ginger and salt.

5. Carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Dust with confectioners’ sugar and serve sliced.

See guide to nagivate if your'e lost or confused!

How to maneuver around claire's bakes: