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, white sugar, and 1/2 teaspoon cinnamon. Cook over medium heat, stirring frequently, for about 5-7 minutes until the apples begin to soften and release their juices. In my tests, this gentle cooking, unlike boiling, helps caramelize the natural sugars without making the apples mushy. In a small bowl, whisk the cornstarch and water into a smooth slurry. Stir this slurry into the apple mixture and continue cooking for another 1-2 minutes until the filling thickens noticeably. Remove from heat and set aside to cool completely. (Pro tip: Spreading the filling on a plate speeds up cooling and prevents a soggy cake bottom).
- Make the Cinnamon Swirl: In a small bowl, mix the packed dark brown sugar with 1/2 teaspoon of ground cinnamon until well combined. Using your fingers, work the room-temperature butter into the sugar mixture until it resembles coarse, wet sand. This method creates pockets of gooey cinnamon sugar that will melt into beautiful swirls during baking.
- Combine Wet Ingredients: Using a stand mixer or hand beaters, cream the 1/3 cup softened butter with the 3/4 cup granulated sugar on medium speed for 2-3 minutes until light and fluffy. This step incorporates air for a lighter crumb. Beat in the eggs one at a time, followed by the unsweetened applesauce and vanilla extract, mixing just until combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and one teaspoon of cinnamon. With the mixer on low, add about one-third of the dry ingredients to the wet mixture, followed by half of the Greek yogurt. Repeat, ending with the final third of dry ingredients. Mix just until no streaks of flour remain; overmixing leads to a tough cake.
- Assemble the Cake Layers: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Spread half of the cake batter evenly into the prepared pan. Spoon the cooled apple filling over the batter, then dollop the remaining batter on top. Use a knife or offset spatula to gently swirl the layers together. Finally, sprinkle the prepared cinnamon-sugar swirl evenly over the entire surface.
- Bake and Test for Doneness: Bake for 40-45 minutes. The cake is done when the top is golden brown, the edges pull away slightly from the pan, and a toothpick inserted into the center (avoiding apple pockets) comes out clean or with a few moist crumbs. I’ve found this temperature and time yield a perfectly baked center without over-drying the edges.
- Prepare the Vanilla Glaze: While the cake cools slightly in the pan, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until completely smooth. The glaze should be thick but pourable; add more milk a teaspoon at a time if needed.
- Glaze and Serve: Drizzle the warm apple fritter cake generously with the vanilla glaze. For the best texture and flavor, let it sit for 10-15 minutes so the glaze can set slightly before slicing. This resting period allows the flavors to meld and makes for cleaner slices. Serve warm for that ultimate, comforting dessert experience.
- Prep Time: 25 minutes
- Cook Time: 45 minutes