Ingredients
Scale
- 2 cups granny smith apples, peeled and diced (about 2 medium)
- 1/3 cup white sugar
- 1/2 tsp ground cinnamon
- 2 tbsp cornstarch
- 2 tsp water
- 1/2 cup packed dark brown sugar
- 1/2 tsp ground cinnamon
- 1/3 cup unsalted butter, at room temp
- 3/4 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1 cup greek yogurt or sour cream
- 2 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
- Prepare the Apple Filling: In a medium saucepan, combine the diced apples, 1/3 cup white sugar, and 1/2 teaspoon cinnamon. Cook over medium heat for about 5 minutes, until the apples begin to soften and release their juices. In a small bowl, whisk the cornstarch and water into a slurry. Stir this into the apple mixture and cook for another 1-2 minutes until thickened. Remove from heat and set aside to cool. (Pro tip: Letting it cool prevents it from melting the butter in your batter.)
- Make the Cinnamon Swirl: In a small bowl, mix the packed dark brown sugar with 1/2 teaspoon of ground cinnamon until well combined. This simple mixture will create the signature ribbon of flavor throughout your apple fritter cake.
- Cream Butter and Sugars: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a large bowl, use a hand mixer or stand mixer to cream the room-temperature butter with the 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes. This step incorporates air, which is crucial for a tender cake.
- Combine Wet Ingredients: Beat in the applesauce and vanilla extract until smooth. Then, add the eggs one at a time, beating well after each addition. In my tests, adding the eggs individually ensures a smoother, more emulsified batter.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon. With the mixer on low, alternately add the dry ingredients and the Greek yogurt (or sour cream) to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; overmixing can lead to a tough cake.
- Layer and Bake: Spread half of the cake batter into the prepared pan. Spoon the cooled apple filling evenly over the batter, then sprinkle about two-thirds of the cinnamon-sugar mixture on top. Dollop the remaining batter over the filling and gently spread it as best you can - it's okay if some filling peeks through. Finally, sprinkle the remaining cinnamon-sugar over the top.
- Bake to Perfection: Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched. This method of baking, unlike frying, evenly caramelizes the sugars for a consistent texture.
- Prepare the Glaze: While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth. The glaze should be thick but pourable. For a thinner glaze, add more milk one teaspoon at a time.
- Glaze and Serve: Drizzle the vanilla glaze generously over the warm cake. Let it set for about 10 minutes before slicing. This apple fritter cake is best served the day it's made, when the contrast between the tender cake, spiced swirl, and sweet glaze is at its peak.
- Prep Time: 25 minutes
- Cook Time: 45 minutes