Apple Fritter Cake

Lordy lordy, I'm in trouble here.....

Now granted I took one of these beauties to a family getting ready to have a baby,

I still have to admit that this recipe has been made three times in the past month.....

I have a habit of finding an amazing recipe and then putting in on repeat

till it's shooting stardom burns out.

Problem is....it's not burning out.

I just keep finding reasons to make it again. and again. and again.

Send help! Or better yet send a treadmill! 

This recipe is the offspring of (of course) a Pintrest pin. 

I love Pintrest but sometimes it bursts my bubble.

I'll be in the kitchen dreaming up a yummy recipe,

do a little search on Pintrest and BAM

everyone and their mother has already thought of my idea!

So to give credit where it's due.

The base to this recipe is from a 

DROOL WORTHY cinnamon roll cake recipe

over on Pearls, Handcuffs, and Happy Hour.

If you follow me on Instagram and saw pictures of a cinnamon roll cake,

click on the blog above because that right there is the golden ticket my dear

to some swoon worthy amazingness.

Finally, without any more rambling from me,

here is the Apple Fritter version!

Apple Fritter Cake

For the batter:

3 cups of flour

1/4 tsp. salt

1 cup of sugar

4 tsp. baking powder

1 1/2 cup milk

2 eggs

2 tsp. vanilla

1/2 cup butter, melted

6 small apples cored, peeled and diced

For the topping:

1 cup of butter, softened

1 cup of brown sugar

2 tbsp. flour

1 tbsp. cinnamon

For the glaze:

2 cups of powdered sugar

5 tbsp. milk

1 tsp. vanilla

Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best. Pour the batter into a greased 9x13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the toping to make friends with the apples and batter below. 

Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.

Once baked let sit for 20 minutes and then pour the glaze all over the cake.