Apple Fritter Cake

BUT he module eat dinner for breakfast. Essentially, no pancakes for dinner, no way, but Benny Volaille for breakfast, yes please.

And quite frankly, I never really gave it more content until our minuscule guys came along…Kids historically Object breakfast for dinner. But I make to deprive my children this marking of childhood because the economise puts his organ downfield. Oh, and also, anywhere that SELLS breakfast for dinner he testament hold. iHop?  Only before 11:00 am. A Carriage?  Shamble him motility and noisy. And don't yet advert Favour Containerful. Sighhhhhhh.

I am fundamentally a dessert wizard. Containerful in point…Apple Fool Block. Cake that plagiarized from a breakfast substance, shape-shifted into a cover, disguised as afters.

Ingredients

Filling

• 2 cups peeled and large diced Granny Smith Apples (about 2 medium)
• 1/3 cup granulated sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons cornstarch
• 2 teaspoons water
• 1/2 cup dark brown sugar
• 1/2 teaspoon cinnamon
• Cake
• 1/3 cup butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup applesauce
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoons baking powder
• 1 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 cup Greek yogurt or sour cream
• Glaze
• 2 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla

Instructions

Filling

1. In a medium saucepan combine apples, granulated sugar, cinnamon, cornstarch and water. Heat on medium heat for 5-6 minutes until apples soften and the liquid thickens. Set aside to cool.
2. Mix the dark brown sugar and cinnamon in a small bowl and set aside.
3. Cake
4. Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
5. In the bowl of your stand mixer, fitted with the paddle attachment mix the butter and sugar together for 3 minutes until fluffy. Add the applesauce, vanilla, and eggs and mix on medium until combined, scraping the sides of the bowl as necessary.
6. In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
7. Add the dry mixture and the Greek yogurt in alternating parts, starting and ending with the dry.
8. Mix until just combined.
9. Spread 1/2 of the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter. Then top with 2/3 of the brown sugar, sprinkling all over the apple mixture.
10. Cover with the remaining batter and sprinkle the remaining 1/3 of the brown sugar all over the top.
11. Bake 35-40 minutes, or until the center of the cake is set.
12. Glaze
13. When the cake has only a few minutes left baking, prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl until smooth.
14. When cake is done, immediately poke holes in the cake using a butter knife, about 30 pokes.
15. Pour the glaze over the top of the cake spreading to cover it completely.
16. Let the glaze set up for about 20 minutes before serving.

Share this post