The crisp sugar icing on Apple Fritter Cake complements the tender apple filling well. Cake version of your favorite classic doughnut.
Unfortunately, my hubby is not a fan of breakfast for supper. as usual.
ON THE OTHER HAND, he plans to start his day with a meal more typical of night. (????) Put simply, pancakes are out for evening while Sesame Chicken is on the menu in the morning.
Truth be told, I never gave it much attention until our little guys came around.
Historically, children have a great deal of fondness for breakfast for dinner. Unfortunately, my husband has put his foot down, so I can’t give my kids this opportunity. Oh, and he won’t eat at restaurants that promote brunch as a dinner option. iHop? No later than 11 a.m. What is this place, a diner? Get rid of him by dragging him kicking and screaming. Don’t bring up Cracker Barrel either. Sighhhhhhh.
HOWEVER, on occasion I like to feed him breakfast for dessert.
Even now, he has no idea what is taking place.
I can make anything sweet you can imagine. To cite just one example… Duff’s Apple Fritter Cake. The cake was originally a morning item but was transformed into a sweet treat.
This tender apple-and-cinnamon-studded cake with a crisp topping is a surefire hit at any gathering.
Yes, I know I keep repeating myself, but APPLES ARE A SURE BET. I’ve never met a person who doesn’t like apples in some form or another. Apples are a failsafe food choice.
This apple fritter cake recipe delivers exactly that. It’s like a cake version of a doughnut, but with a powdered-sugar coating and no frying required. Very few desserts can compare to how incredibly moist this one is.
Ingredients:
To Be Used In Place Of:
One full measuring cup of sliced apples (I cored and quartered and then sliced)
A third of a cup of sugar and a pinch of cinnamon
little bit of freshly grated nutmeg
(2 Tablespoons) cornstarch
2 tsp of liquid
Plus
I used a combination of dark and light brown sugar amounting to half a cup.
a half a teaspoon of cinnamon
Recipe for a Sheet Cake: One-Third Cup Butter
Half a cup of sugar
Applesauce, 1/2 cup
A Vanilla Extract, One Tablespoon
2 eggs \s2 1/2 a cup of sugar
1. teaspoon of baking powder
An Equivalent of One Teaspoon of Baking Soda
SALT, 1 TEASPOT
One Tablespoon of Cinnamon
a serving of Greek yogurt, about 1 cup (you could use plain yogurt as well or sour cream)
To make Glaze:
Powdered sugar, 2 cups
A Vanilla Extract, One Tablespoon
To make the milk, measure out 6 tablespoons.
Instructions:
Prepare the filling by cooking together apples, sugar, water, cinnamon, and cornstarch in a small pot. Until the sauce has thickened and the apples are slightly softened, cook on low heat, stirring regularly, for 5–7 minutes. Place in a cool place. Brown sugar and cinnamon should be mixed in a small bowl and put aside.
Prepare an oven to 350 degrees Fahrenheit for the cake. Get a 9-by-13-inch baking dish ready by greasing and flouring it. Place aside.
Butter and sugar need around 3 minutes of creaming time to reach a light and airy consistency. To the bowl, combine the applesauce and vanilla extract. The eggs should be added one at a time and thoroughly mixed in between each addition.
The dry ingredients should be sifted. Beginning and ending with the dry components, add them to the wet ingredients in three separate additions, alternating with the two additions of yogurt. Don’t stop mixing until everything is evenly distributed.
Put half the batter into the dish you have just set up. Spread the apple mixture evenly over the batter using a spoon. Cover the apple slices with the remaining batter and sprinkle with the remaining brown sugar cinnamon mixture. The remaining brown sugar cinnamon mixture should be sprinkled on top.
To test if the cake is done, insert a toothpick into the middle and bake for 45 to 55 minutes.
Prepare the glaze while the cake bakes. Combine the powdered sugar, vanilla, and milk in a bowl and stir until the glaze reaches the desired consistency. When the cake is done baking, carefully pour the glaze over the top. Do your best to maintain a consistent pouring rate. Spread the glaze evenly on the cake by picking it up and tilting it. Some of it pooled in the corners, so I drained that out and added it to the rest. Allow the cake to rest so the glaze can harden.