Sweet Apple Fritter Cake
Oven baked apple cinnamon coffee cake with a vanilla glaze
Ingredients
Ingredients
- 3 cups diced Granny Smith apples
- 1 1/4 cups white sugar divided
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon divided
- 1/2 cup dark brown sugar packed
- 1/2 cup unsalted butter room temperature, plus more for greasing pan
- 2 large eggs room temperature
- 1 cup Greek yogurt
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla bean paste divided
- 1 cup powdered sugar
- 4 tablespoons milk
Instructions
- In a medium saucepan, combine diced apples, 1 cup white sugar, cornstarch, 1 teaspoon ground cinnamon, and 2 tablespoons water over medium heat.
- Cook, stirring often, until the apples are tender and the mixture is thick and glossy, 5 to 7 minutes, then remove from heat and let cool to room temperature.
- In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon ground cinnamon; set aside for the cinnamon sugar swirl.
- Preheat oven to 350°F. Grease a 9x13 inch baking pan with unsalted butter.
- In a large mixing bowl, beat 1/2 cup unsalted butter and dark brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, 3 to 5 minutes, scraping the bowl as needed.
- Add eggs one at a time, mixing well after each addition, then blend in 1 teaspoon vanilla bean paste and the Greek yogurt until smooth and creamy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until no dry flour remains and a thick batter forms.
- Spread half of the batter evenly in the prepared pan.
- Spoon half of the cooled apple mixture over the batter in an even layer, then sprinkle with half of the cinnamon sugar mixture.
- Gently spread the remaining batter over the apples, then top with the remaining apple mixture and the rest of the cinnamon sugar.
- Bake for 35 to 40 minutes, until the top is golden, the center springs back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While the cake bakes, prepare the glaze by whisking powdered sugar, milk, and the remaining 1 teaspoon vanilla bean paste in a medium bowl until smooth and pourable.
- When the cake is done, place the pan on a wire rack and let cool for 10 to 15 minutes.
- Using a toothpick or skewer, poke holes all over the warm cake, then slowly pour the glaze evenly over the surface, allowing it to soak in.
- Let the cake cool until the glaze is set, then slice into squares and serve warm or at room temperature.
Notes
- Substitute Granny Smith apples with Honeycrisp or Braeburn for a sweeter flavor.
- You can use light brown sugar in place of dark brown sugar for a slightly milder molasses note.
- Sour cream works well in place of Greek yogurt for the same tender crumb.
- For a thicker glaze, reduce the milk by 1 tablespoon; for a thinner drizzle, add milk 1 teaspoon at a time.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- You can use light brown sugar in place of dark brown sugar for a slightly milder molasses note.
- Sour cream works well in place of Greek yogurt for the same tender crumb.
- For a thicker glaze, reduce the milk by 1 tablespoon; for a thinner drizzle, add milk 1 teaspoon at a time.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.