The business of fall is upon us...that joyful time when I am a single mother trying to keep it all together, the hamper of dusty work clothes always seems to be full, and figuring out how to get a hot meal to several hungry men requires more brain power than you might think. The boys have been having an awesome harvest so far, however, and I'm loving that they're getting so much done while we still have warm weather. Ben comes home happy with how everything is coming along, which means I'm happy too. And we all know how important it is for momma to be happy.
I do love all of the fun activities that fall brings, and visiting Center Grove orchard was first on our list.
I made an apple fritter cake with some of the apples....and let me just tell you, IT'S AMAZING. As in, you need to stop whatever it is you're doing (which is reading my blog...so obviously not anything too important) and go make this cake right now.
Apple Fritter Cake
For Filling:
1 heaping cup of sliced apples (I 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 (I used 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 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
For filling: 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.
For Cake: 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.
Bake for 45-55 minutes, until a toothpick inserted into
the center of the cake comes out clean.
For Glaze: 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.
