Apple Fritter Cake

By á-46561

Ingredients

• For Filling:
• 1 heaping cup of sliced apples (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
• Plus
• 1/2 cup brown sugar (can use 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

Details

Servings 1
Adapted from learnaboutcook.blogspot.com

Preparation

Step 1

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.

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.

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.