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Apple Fritter Cake

This recipe was an evolution!  I just set out to adapt a recipe that used cake mix but make it without cake mix.  I did it, the cake part itself turned out great!  I was really proud of myself but overall I thought the cake was too sweet.  However, I loved the glaze on it!  It was just like a donut glaze, and since the overall effect of the cake was that of a coffee cake and I had just bought a butt load (yes, I said butt load) of apples, I thought I’d make an Apple Fritter Cake!  Also, because I wanted to cut down on the overall sugar content I changed my base recipe and decided to start my adaption from my all time fave Joy the Baker.  She has this awesome Strawberry Coffee Cake that is a big hit in this house.  It is one of my husband’s favorites, so I know it is good.

The tart apples cut the sweetness a bit.  Cinnamon just makes it better.  It really tastes like an apple fritter!


 


Apple Fritter Cake

Ingredients:

For Filling:
  • 1 heaping cup of sliced apples (I cored and quartered and then sliced)
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • small pinch freshly grated nutmeg
  • 2 tablespoons cornstarch
  • 2 teaspoons water
  • 1/2 cup brown sugar (I used a 1/4 cup each of dark and light)
  • 1/2 teaspoon cinnamon


For Cake:
  • 1/3 cup butter
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup greek yogurt (you could use plain yogurt as well or sour cream)


For Glaze:
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 6 tablespoons milk

Directions:

For filling:  Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan.  Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft.  Set aside to cool.  In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.

For Cake:  Preheat oven to 350°.  Grease and flour a 9×13 baking dish.  Set aside.

Cream butter and sugar until light and fluffy, about 3 minutes.  Add applesauce and vanilla and mix till combined.  Add the eggs, one at a time, beating well after each addition.

Sift the dry ingredients together.  Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients.  Beat until just combined.

Spoon half of the batter into the prepared pan.  Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible.  Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter.  Sprinkle the rest of the brown sugar cinnamon mixture over the top.

Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.

For Glaze:  While the cake is baking, make the glaze.  In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency.  When the cake comes out of the oven, immediately but carefully pour onto hot cake.  Try to pour as evenly as possible.  You might have to pick up the cake and tilt it to spread the glaze evenly.  I even poured some out that pooled at the corners and repoured that over the top.  Let the cake sit for awhile for the glaze to set.

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