Lately, it feels as if I’ve had hardly any time to cook. So this past weekend, I decided to invite over some friends and try three new recipes for one dinner. The menu was chicken Saltimbocca, baked potatoes (but not your typical baked potatoes – I’ll explain that in a future blog post), salad and apple fritter cake.
I got the recipes for the potatoes and the cake from Pinterest. As delicious as everything was (if I do say so myself), the cake was the real winner of the evening. But as my sister said, how could anything called “apple fritter cake” be bad?
This cake starts with a layer of thick batter, which is topped with apple filling and sprinkled with a combination of brown sugar and cinnamon. Next comes another layer of the batter and another sprinkling of sugar and cinnamon. When the cake comes out of the oven, you immediately pour a glaze over it.
The only thing I’d change if I make this cake again is that I’d poke a bunch of holes in it with a chopstick before pouring over the glaze. If you make this cake, choose a flavorful apple such as a Granny Smith. And don’t be alarmed if it’s hard to spread the second layer of batter over the cake – just use a flexible rubber spatula and do the best you can. It’ll turn out just fine.
I have mixed feelings about the fact that this cake is almost gone. That means it won’t be around to tempt me anymore, but it also means I ate too much of it already!
Read more to see the recipe. Does this look like something you’d like to try?
Apple Fritter Cake
This recipe originally came from Nerdy Baker.
1 heaping cup of sliced apples, peeled, cored, chopped
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
1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 teaspoon vanilla
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)
2 cups powdered sugar
1 teaspoon vanilla
6 tablespoons milk
Combine apples, sugar, cinnamon, nutmeg, cornstarch and water in a small saucepan. Cook over low heat for 5 to 7 minutes, stirring frequently, until the sauce is thickend and the apples are a bit soft. Set aside to cool. In a small bowl, combine brown sugar and cinnamon.
Preheat oven to 350°. Grease and flour a 9×13-inch baking dish. Set aside.
Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix until combined. Add eggs, one at a time, beating well after each addition.
Sift the dry ingredients together. Add 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 and spread evenly (I used a flexible plastic spatula). 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, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, make the glaze: In a bowl, mix the powdered sugar, vanilla, and milk until smooth. When the cake comes out of the oven, immediately but carefully pour over the hot cake (I would poke a few holes in the cake before pouring). Let the cake sit for awhile for the glaze to set.