I came up with this recipe while trying to use up some apples and yogurt that I had lots of. I transformed my favorite pumpkin cake recipe into this. I have had people say that it is the best apple cake that they have ever had, and i agree! It is so moist! Everyone that trys it wants the recipe. I hope that you like it as much as we do!
Notes from the Test Kitchen:
Oh this is a wonderful cake ... there are so many layers of flavor in it! And the crunchy sugar butter topping - well that just makes the cake. It smells amazing while it bakes too. A welcome addition to your next potluck.
1Preheat oven to 350* and lightly grease 13in by 9in pan.
2Mix all wet ingredients together.
3Mix all dry ingredients together.
4Mix wet and dry ingredient mixes together and pour into pre-greased pan. Pan will seem really full but I have never had it overflow.
5Bake in preheated oven for 45min-1hour till middle is not jiggly any more and a toothpick comes out kinda clean.
6Melt butter for topping and mix in sugars and cinnamon. spread on top of cake for the last 15-20 minutes of baking, just after the cake is firm enough to spread it on, this should make a nice crispy top.
7If the sugar topping is not all melted and bubbly by the time the cake is done some times I turn on the broiler for just a few minutes, just till topping is bubbly.
8Glaze- mix cream, sugar and maple ex. together till smoth. you can add less or more cream for your desired consistency. I like mine just thin enough for a slow thik pouring consistency,
9I like to serve it almost strait out of the oven when it is still very warm and it melts the glaze and vanilla icecream. I serve the glaze on the side so it does not make the topping soggy. Enjoy!