So… this happened the other day…. this absolutely amazing “cake” that is like a pan full of apple fritters.
O M G!
It might not be the healthiest or quickest or easiest to make….
but it is sooo worth it!
With all the snow and colds and flu and healing going on around here…. we needed some serious comfort food. We needed the house to feel warm and smell wonderful.
We needed some sweetness. We needed some yummy for our tummy.
Everyone I’ve shared this with pretty much moaned with delight.
And I am right now trying to ignore it calling me from the fridge! (Eat me…. you know you want me…)
If you are in the mood to treat yourself….
Or need to treat yourself…
Look no further!
Here is the recipe that I slightly tweaked from Cookies and Cups.
Best Ever Apple Fritter Cake
- 2 cups peeled and diced apples (I used 2 large Gala – use your favorite!)
- 1/3 cup granulated sugar
- 1 tsp. cinnamon
- 2 Tbsp. cornstarch
- 2 tsp. water
- 1/2 cup brown sugar + 1 tsp cinnamon
- 1/3 cup butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup chunky applesauce
- 2 tsp. vanilla
- 2 eggs
- 2 1/4 cup flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup Greek yogurt (or you can use sour cream)
- 2 cups powdered sugar
- 1/3 cup milk
- 1 tsp. vanilla
Combine apples, granulated sugar, cinnamon, cornstarch, and water in a medium saucepan. Heat on medium-high heat for approximately 5 minutes until apples soften and a syrup forms. Set aside.
Mix the brown sugar and cinnamon in a small bowl, and set aside as well.
Preheat oven to 350 degrees F.
Blend butter and sugar for 3 minutes with electric mixer until fluffy. Add applesauce, vanilla, and eggs, and mix until combined. Gently mix in baking powder, baking soda, salt, and cinnamon. Finally, add flour and Greek yogurt in alternating parts (flour, yogurt, flour, yogurt). Mix until just combined.
Spread half of the cake in an Deep Dish Baking Stone (or your favorite 10-12 inch round or square or 11×13 rectangle baking dish). Top with all of apple filling to cover batter. Sprinkle with 2/3 of the brown sugar/cinnamon mixture. Add remaining cake batter and top with remaining 1/3 brown sugar/cinnamon.
Bake approximately 30 minutes until center of cake is set, but do not overbake.
While cake is baking, prepare glaze by mixing powdered sugar, milk and vanilla in a medium bowl until smooth.
As soon as cake is removed from oven, poke holes using a butter knife or wooden spoon handle all over the cake – 20-30 pokes. Pour glaze over the top, spreading to cover completely and allowing to soak in the holes and edges.
Allow glaze to set approximately 20 minutes, and cake is ready to serve warm. Also very good refrigerated cold – just depends on your preference. (In our case, hubby likes it warm, and I adore it cold!)
Cheers & Hugs,