THE BEST APPLE YOGURT CAKE EVER

The Best Apple Yogurt Cake Ever image

Provided by Amy Croyle @ILUVARTICHOKES

Categories Cakes

Number Of Ingredients 24

WET INGREDIENTS
1 cup(s) vegetable oil
2 cup(s) sugar
2 cup(s) plain yogurt
4 - eggs
2 cup(s) peeled and finely chopped apple
1 teaspoon(s) vanilla extract
DRY INGREDIENTS
2 1/2 cup(s) King Arthur gluten-free baking flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 teaspoon(s) baking soda
2 teaspoon(s) cinnamon
pinch - nutmeg
pinch - allspice, ground
TOPPING
1 stick(s) butter
1/2 cup(s) sugar
1/2 cup(s) dark brown sugar
1/2 teaspoon(s) cinnamon
GLAZE/FROSTING
1/2 cup(s) half and half or heavy cream
1 tablespoon(s) maple extract
1 1/2 cup(s) powdered sugar

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!