Honeycrisp apples are my favorite and they’re especially limited in Louisiana. So you best believe, when I saw them at the grocery store, I bought them. I’m trying to use them up before they go bad (have two left for lunch tomorrow) and I found this super delicious recipe! It also happens to be the boyfriend’s bff’s birthday this week so I pretended to make this cake for him. I didn’t. It was just a happy coincidence. And a delicious one at that. Usually baking is not really my thing but it’s starting to get pretty good! Also, this is not for the faint of heart. Or diabetic. This is loaded with sugar. If your sweet tooth is not rotting with cavities yet, it might be too sweet, just an fyi. With a tall glass of milk, it’s perfect in my opinion =]
Apple Fritter Cake
2 Apples, cored and sliced, I used honeycrisp
Dash of nutmeg
1/2c Brown Sugar
1t Vanilla extract
2 1/4c Flour
1t Baking powder
1t Baking soda
1c Greek yogurt, I used Vanilla flavor
2c Powdered sugar
1t Vanilla extract
1. Put all ingredients into a saucepan on medium and stir. Stir occasionally until apples soften. It should look like apple pie filling when you are done. While they cook, you can mix up the batter
2. Preheat oven to 350 degrees and grease baking dish. Recipe calls for 9×13 which I did not have so I used a bread pan and a weird square thing. It worked
3. Cream together butter and sugar. Add applesauce and vanilla extract and stir until combined. Add one egg at a time, stirring between eggs
4. Stir the rest of the dry ingredients together in a separate bowl. Once combined, add 1/3 of the dry ingredients and combine. Add half the Greek yogurt and stir until combined. Add one more third of the dry ingredients, combine, Greek yogurt, combine and last of the dry ingredients. Stir so that everything is well combined and moistened.
5. Stir together brown sugar and cinnamon for topping
6. Layer half of the cake batter in the pan followed by all of the apples. Sprinkle 2/3 of the brown sugar/cinnamon mixture over the apples. Add the remaining cake batter and top with remaining brown sugar/cinnamon. Bake for 30-40 minutes.
FYI If this is how full your cake pan is, it will rise too much. I couldn’t glaze the cake so I just poured warm glaze over each piece before serving
7. While cake is cooking, prepare the glaze. Combine powdered sugar, milk, and vanilla extract and try not to eat it all before the cake comes out.
8. As soon as the cake comes out, pour glaze over the top making sure to cover everything.
9. Try to let the cake cool a little bit before you eat it. I cooled mine just long enough for the glaze to start to harden and then dug in while it was still warm =]