Tuesday, November 20, 2012

Apple Fritter Cake

So, here's my thinking ... This Apple Fritter Cake tastes just like an Apple Fritter doughnut, Apple Fritter doughnuts are doughnuts, it is acceptable to eat doughnuts for breakfast therefore it is okay for me to eat this Apple Fritter cake for breakfast; right?  Yeah, my husband didn't buy my logic either.

I definitely could eat this for breakfast, though; lunch and dinner, too.  It is so good.  The applesauce makes the cake extremely moist and I love the soft cinnamon-y apple center and the crispy glaze on top.

The only thing I think I'll do next time is double the amount of apples that I use.  I used 1 heaping cup of sliced apples which looked like enough but I want to be able to find a piece of apple in every bite so next time I'll use more.

For the Filling:
  • 1 heaping cup of sliced apples (next time I plan on using 2-3 apples)
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • small pinch of nutmeg
  • 2 tablespoons cornstarch
  • 2 teaspoons water
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon

For the 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 plain Greek yogurt (you could also use regular yogurt or sour cream)

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

To make the filling:
          Combine the apples, sugar, water, cinnamon and cornstarch in a small saucepan.  Cook on low heat for 10 to 12 minutes, stirring constantly until the sauce is thickened and the apples are soft.  WATCH OUT because once it starts to thicken, it'll burn quickly.  Set aside to cool.


          In a small bowl, mix the brown sugar and the cinnamon together until well combined and set aside.

To make the cake:
          Preheat the oven to 350'.  Grease and flour a 9x13 baking dish.  Set aside.

          Cream the butter and sugar until it's light and fluffy, about 3 minutes.  Add the applesauce and vanilla and mix until 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 and spread as evenly as possible.  Sprinkle 2/3 of the brown sugar cinnamon mixture over the apples and cover with the rest of the batter.  Sprinkle the rest of the brown sugar sinnamon mixture over the top.

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

To make the glaze:
          While the cake is baking, make the glaze.  In a bowl, mix the powdered sugar, vanilla, and the milk until the glaze is desired consistency.  When the cake comes out of the oven, immediately but carefully pour onto the hot cake.  Try to pour as evenly as possible.  Pick up the cake and tilt it to allow the glaze to run over the entire cake.  If it runs into the corners, carefully pour the glaze back into your bowl and then re-pour it onto the cake.  Let the cake sit until the glaze has hardened.


Source: The Nerdy Baker

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