Apple Fritter Cake
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
For Filling:
1 heaping cup of sliced apples (cored and quartered and then
sliced)
1/3 cup sugar
1/4 teaspoon cinnamon
small pinch freshly grated nutmeg
2 tablespoons cornstarch
2 teaspoons water
Plus
1/2 cup brown sugar (can use a 1/4 cup each of dark and light)
1/2 teaspoon cinnamon
For Cake:
1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup greek yogurt (you could use plain yogurt as well or sour
cream)
For Glaze:
2 cups powdered sugar
1 teaspoon vanilla
6 tablespoons milk
Recipe
For filling:
Make your filling by combining apples, sugar, water, cinnamon and
cornstarch in a small saucepan. Cook on low heat for 5 to 7
minutes, stirring constantly until the sauce is thickend and the
apples are a bit soft. Set aside to cool. In a small bowl, mix
the brown sugar and cinnamon together until well combined and set
aside.
For Cake:
Preheat oven to 350�. Grease and flour a 9�13 baking dish. Set
aside.
Cream butter and sugar until light and fluffy, about 3 minutes.
Add applesauce and vanilla and mix till combined. Add the eggs,
one at a time, beating well after each addition.
Sift the dry ingredients together. Add the dry ingredients to the
batter in three parts alternating with the yogurt in two parts,
beginning and ending with the dry ingredients. Beat until just
combined.
Spoon half of the batter into the prepared pan. Spoon the cooled
apple mixture over the batter carefully and spread as evenly as
possible. Sprinkle 2/3 of brown sugar cinnamon mixture over
apples and cover with the rest of the batter. Sprinkle the rest
of the brown sugar cinnamon mixture over the top.
Bake for 45-55 minutes, until a toothpick inserted into the
center of the cake comes out clean.
For Glaze:
While the cake is baking, make the glaze. In a bowl, mix the
powdered sugar, vanilla, and milk until the glaze is desired
consistency. When the cake comes out of the oven, immediately but
carefully pour onto hot cake. Try to pour as evenly as possible.
You might have to pick up the cake and tilt it to spread the
glaze evenly. I even poured some out that pooled at the corners
and repoured that over the top. Let the cake sit for awhile for
the glaze to set.
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From: Carol Adams
Buttermilk Yeast Rolls
Super easy
I use Gold Medal all purpose for these.
Pre heat oven to 350*
4 1/2 cups flour
1/4 cup sugar
1 tsp baking soda
1 tsp salt
2 pkgs rapid rise yeast
1 cup full fat buttermilk
1/2 cup water
1 stick real butter
Put 3 1/2 cups flour and all the other dry ingredients including
yeast in a large bowl. Set one cup of flour aside. Whisk dry
ingredients to mix well.
Put buttermilk, water and butter in a saucepan over medium
heat and using a thermometer bring the heat up to about 120
degrees. Make sure butter is completely melted.
Pour milk mixture over flour mixture and mix well then Add
the other cup of flour and mix it in. Kind of shape dough
together In Bowl cover and let rest for 10 minutes. Turn out on
floured surface and knead for about 10-12 turns. Put dough back
in bowl and spray top of dough with Pam or other spray. I use
Crisco. Cover and let rise for 45 minutes. Punch down and turn
back out on floured surface and shape into. Rectangle and cut
your rolls square shape. Place rolls on sprayed pan just barely
touching and cover and let rise about 30 minutes. Bake until a
light golden brown. Brush tops with melted butter.
This recipe makes good cinnamon rolls. When you shape
your dough in a rectangle just sprinkle with brown sugar and
cinnamon and dot with butter. Roll it up and slice into desired
sizes. Make a simple powdered sugar glaze and drizzle on cinnamon
rolls.
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