Ingredients
Cake
- 250 g all-purpose flour about 2 cups, spooned and leveled
- 150 g granulated sugar ¾ cup
- 80 g unsalted butter melted and cooled; divide 60 g for batter and 20 g for swirl
- 2 large eggs about 100 g without shells
- 120 g plain whole-milk yogurt ½ cup
- 60 ml whole milk ¼ cup
- 300 g peeled cored apples weighed after peeling; about 2 medium apples, diced ¼ inch
- 8 g baking powder 2 teaspoons
- 3 g fine salt ½ teaspoon
- 5 ml vanilla extract 1 teaspoon
- 5 ml neutral oil 1 teaspoon, for greasing
Cinnamon swirl
- 50 g light brown sugar ¼ cup, packed
- 8 g ground cinnamon 1 tablespoon
Vanilla glaze
- 90 g powdered sugar ¾ cup
- 15 ml whole milk 1 tablespoon
- 2.5 ml vanilla extract ½ teaspoon
Equipment
- 1 9-inch square metal baking pan
- Parchment paper
- mixing bowls
- Whisk
- Silicone spatula
- Kitchen scale and measuring spoons
- knife and cutting board
- Wire cooling rack
- Skewer, for checking doneness
Instructions
Bake and glaze
- Preheat the oven to 350°F (175°C). Grease a 9-inch square metal baking pan with the neutral oil and line it with parchment, leaving an overhang on two sides.
- Combine the brown sugar, cinnamon and 20 g of the melted butter in a small bowl. In another bowl, whisk the flour, baking powder and salt until evenly mixed.
- In a large bowl, whisk the remaining 60 g melted butter with the granulated sugar, eggs, yogurt, 60 ml milk and 5 ml vanilla until smooth.
- Fold the dry ingredients into the wet mixture just until no dry flour remains. Gently fold in the diced apples. Spread the thick batter evenly in the prepared pan.
- Drop small spoonfuls of the cinnamon mixture over the batter. Draw a knife through the surface a few times to make shallow ribbons; do not fully stir it in.
- Bake on the middle rack for 40–50 minutes, checking at 40 minutes. The center should spring back lightly and a skewer inserted in a cake area, away from an apple piece, should come out without wet batter. Tent loosely with foil if the top browns before the center is set.
- Let the cake cool in the pan on a rack for 25 minutes. Whisk the powdered sugar, 15 ml milk and 2.5 ml vanilla into a smooth glaze, then drizzle over the warm cake.
- Allow the glaze to settle for 10 minutes. Lift out using the parchment and cut into 9 squares. Cool leftovers completely before covering and refrigerating.
Nutrition
Serving: 1squareCalories: 355kcalCarbohydrates: 71gProtein: 5gFat: 10gSaturated Fat: 6gCholesterol: 63mgSodium: 255mgFiber: 1.7gSugar: 36g
Video
Notes
Choose firm apples and dice them evenly. Baking time varies with the oven and pan; check for wet batter in the center before removing the cake.
Cover cooled leftovers and refrigerate for up to 3 days. This recipe contains wheat, eggs and milk.
Nutrition is an approximate ingredient-based estimate per 1 of 9 squares, including all the glaze, using typical USDA ingredient composition. Optional serving accompaniments are excluded.
Video credit: Ashley of The Recipe Rebel, “Apple Fritter Cake l The Recipe Rebel.” Her version uses an oil-and-yogurt batter and different proportions; use the quantities and pan size above for this cake.