Apple Fritter Cake

Happy August! Hope everyone is doing great. I’m sorry I did not post that much on July. The heat and the smoke from the fires made baking a little bit unpleasant. I am back to the kitchen with a couple of new recipes and I decided to start FALL BAKING!!

Fall is my favorite season of the year. I just love everything about it! Can’t wait to start decorating my house and also I hope that this crazy hot muggy weather stops.

There is a magical place called Apple Hill (Placerville, CA)  where you can find freshly picked apples, pears, ciders, pumpkins, pies, pumpkin patch, wine, etc. One of my favorite things to do there is to eat a big apple fritter with a nice cup of joe while enjoying the nice crisp weather. Here are a couple of pics of the awesome apples they have and the huge apple fritter I got last year. Can’t wait to go back this season!

If you want more information about Apple Hill, visit their website http://applehill.com/

One of my favorite things to bake during Fall is Apple Fritter Cake. First of all, who doesn’t enjoy an Apple Fritter with a nice cup of coffee on a chilly morning? So, I came up with this recipe which is an apple cinnamon cake topped with a glaze that will get hard as an apple fritter glaze. This cake is super easy to make and is perfect for a party, potluck or just to enjoy at home with your family.

Let’s get started!

*You can make this cake in 9×13 pan. I used a 9.5 inch pie dish and worked great*

Ingredients

For the Apple Filling

2 cups peeled and diced apples (I used 1 cup of Granny Smith and other of Honeycrisp)

1/3 cup white granulated sugar

3/4 teaspoon cinnamon

2 tablespoons cornstarch

3 tablespoons water

For the Cinnamon Sugar

1/3  cup dark brown sugar

1/2 teaspoon cinnamon

For the Cake

6 tablespoons unsalted butter, room temperature

3/4 cup white granulated sugar

1/2 cup plain applesauce

1 teaspoon vanilla extract

2 eggs, room temperature

2 1/4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1 cup Greek yogurt

For the Glaze

1 cup powdered sugar, sifted

2-3 tablespoons milk

1/2 teaspoon vanilla extract

*If you think you want more glaze, you can double the ingredients* For me, the cake was sweet enough with the amount I’m posting*

Directions

For the apple filling

In a medium saucepan, mix apples, sugar, cinnamon, cornstarch and water. Heat on medium heat for about 5 minutes until apples soften. You’ll see the liquid thickens too. Set aside to cool.

For the cinnamon sugar

In a small bowl, mix the dark brown sugar and cinnamon. Set aside.

For the cake

1.- Preheat oven to 350 F. Grease the pan with butter or with a nonstick spray  (9×13 or 9.5 inch pie pan). Set aside.

2.- In the bowl of your stand mixer, fitted with the paddle attachment cream the butter and sugar together for about 4 minutes until fuffly. Add the applesauce,vanilla and eggs and mix until combined. Don’t forget to scrap the sides of your bowl as necessary and then mix a little bit more.

3.- In another bowl, sift together flour, baking powder, baking soda, salt and cinnamon.

4.- Add the dry mixture and greek yogurt alternating parts, starting and ending with the dry ingredients (this is very important!). Mix until just combined.

5.- With the help of an spatula, spread 1/2 of the cake batter in the bottom of the pan. Then top with the apple mixture spreading to cover the batter. Sprinkle some of the cinnamon sugar mixture on the top of the apples. Cover with remaining batter and sprinkle some of the cinnamon sugar mixture all over the top.

6.-Bake for 40-45 minutes, or until the center of the cake is set.

For the glaze

1.- When the cake is out of the oven, make the glaze. In a bowl, mix the powdered sugar, milk and vanilla and whisk until smooth.

2.- When the cake is still warm,  pour the glaze over the top of the cake spreading to cover it completely.

3.- Let the glaze set up for 1 hour before serving.

Enjoy!!

 

 

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