APPLE FRITTER CAKE

by Sheryl

An apple fritter in one little box is like a fall celebration. Sweet doughy treat, full of tender apples, also, the sugary glaze on top of the bread adds to its taste. For you, we have an option that hits the same notes, but which is much easier to share and make at home – Apple Fritter Pull-Apart Bread.

Ingredients:

For the Filling:

(1) heaping cup of sliced apples
1/3 cup sugar
1/4 tsp cinnamon
small pinch freshly grated nutmeg
2 tbsp cornstarch
2 tsp water
1/2 cup brown sugar
1/2 tsp cinnamon

For the Cake:

1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 tsp vanilla
(2) eggs
2 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup greek yogurt, if desired: you can use plain yogurt or sour cream

For the Glaze:

2 cups powdered sugar
1 tsp vanilla
6 tbsp milk

Directions:

For the Filling:

1. Combine apples, sugar, tea, cinnamon, and cornstarch into a small saucepan to make your fill. Cook for 5 to 7 minutes over low heat, stirring continuously until the sauce is thickened and the apples are a little soft. Set aside and let it rest to cool. Add and mix brown sugar and cinnamon in a bowl until well combined and set aside.

For the Cake:

1. Preheat oven at about 350 degrees. Grease and flour a baking dish 9×13. Set aside.

2. Add and cream the butter and sugar for about 3 minutes, until light and fluffy. Add vanilla and applesauce and mix until combined. Beat the eggs, one at a time, and beat well after each addition.

3. Sift the ingredients together to dry. Add the dry ingredients into the batter in three parts alternating with the yogurt in two parts, starting with the dry ingredients and ending with them. Beat well until combine.

4. Spoon half the batter into the prepared casserole. Carefully spoon the cooled mixture of apples over the batter and spread as evenly as possible. Sprinkle 2/3 of brown cinnamon sugar mixture over apples and cover with the remaining batter. Sprinkle over top of the remaining brown sugar-cinnamon mixture.

5. Bake for 45-55 minutes until the toothpick inserted in the center comes out clean.

For Glaze:

1. Create the glaze when the cake bakes. Mix the powdered sugar, vanilla, and milk in a bowl, until you reach the consistency you like. When the cake comes out of the oven, pour out onto the hot cake immediately but carefully.

2. Try pouring in as evenly as possible. Tilt the cake to spread the glaze uniformly. I even poured out a few that pooled at the corners and repoured the top. Let the cake sit there for a while to set the glaze.

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