THE BEST APPLE YOGURT CAKE EVER
Oh, this is a wonderful apple cake ... there are so many layers of flavor in it! The cake itself is dense, yet very moist. The crunchy sugar butter topping just makes the cake. This smells amazing while it bakes and no one will ever guess this is gluten-free. Drizzling the glaze on top is a nice final touch, but a slice alone with the crunchy topping was tasty too.
Provided by Amy Croyle @ILUVARTICHOKES
Categories Cakes
Number Of Ingredients 24
Steps:
- Preheat oven to 350* and lightly grease 13in by 9in pan. Mix all wet ingredients together.
- Mix all dry ingredients together.
- Mix wet and dry ingredient mixes together.
- Pour into the pre-greased pan. Pan will seem really full but I have never had it overflow.
- Bake in preheated oven for 45 min -1 hour until middle is not jiggly anymore and a toothpick comes out kinda clean.
- For the last 15-20 minutes, you'll add a topping to the cake. The cake will just be firm enough to spread it on and this should make a nice crispy top. Melt butter for topping and mix in sugars and cinnamon.
- Spread on top of the cake.
- Finish baking for the last 15-20 minutes.
- If 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.
- For the glaze, mix cream, sugar, and maple extract together till smooth. You can add less or more cream for your desired consistency. I like mine just thin enough for a slow thick pouring consistency,
- I like to serve it almost straight out of the oven when it is still very warm and it melts the glaze and vanilla ice cream. I serve the glaze on the side so it does not make the topping soggy. Enjoy!
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