When I first saw this recipe I thought, oh no. But when I tasted it, I thought, oh yes.
Oh yes it is. It’s got the light fluffy texture of an apple cake, the real chunky apples in the center like an apple pie and the glaze of a doughnut.
I’m a multi-tasker, what can I say?
I sent the recipe off to Jess and dared her to try to talk me into not making it.
She said that she’d be a fool to try.
How right she is.
It’s a little more involved than a normal cake, but the end result is totally worth it. The center layer is what takes the longest, but if you have the patience to peel a few apples and let them saute with some sugar and spices, you’ll do just fine.
And if you don’t have the time or patience to do that, make some.
Here’s how to make it!
recipe adapted from Nerdy Baker
For the filling:
4 small tart apples, peeled and sliced
1/3 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons water
also: 1/2 cup brown sugar, divided, used for sprinkling
For the cake:
1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup sour cream (or greek yogurt)
For the glaze:
2 cups powdered sugar
1 tsp vanilla extract
6 tablespoons milk
Preheat oven to 350 degrees. Spray a 9×9 round cake pan, set aside.
In a medium saucepan, combine the sliced, peeled apples, sugar, cornstarch, cinnamon, nutmeg and water. On medium heat, allow to simmer, stirring often for 5-7 minutes, until apples are soft and the sauce is bubbly thick. Set aside to cool.
In the bowl of a stand mixer, cream the sugar and butter together. Add in the vanilla extract and applesauce. Mix in the eggs one at a time until just mixed.
In a separate bowl, sift together dry ingredients. In three parts add the dry ingredients and the sour cream, starting and ending with the dry ingredients.
Mix until just combined. DO NOT OVER MIX.
Spoon half the batter into the cake pan. Then layer the cooled apple mixture out evenly. Sprinkle on half the brown sugar and top with the remaining cake batter. Sprinkle, again, with the brown sugar.
Bake for 40-50 minutes until toothpick comes out relatively clean. I say relatively, because the center will be gooey. Use your best judgement. For me, it took a solid 45 minutes.
While the cake is baking, mix together the powdered sugar, milk and vanilla extract and set aside. When the cake is done, immediately drizzle the glaze over top and let cool.