This 13x9 apple cake brims with apples in many forms, and will feed a lot of people! The leftovers are also great to freeze.
Course: Breakfast, Dessert, Snack
Keyword: apple, cake
Author: Beth Cato
Equipment
13x9 pan
aluminum foil
uneven spatula
Ingredients
Cake
2medium baking apples
1/3cupunsalted butter melted
1 2/3cupbrown sugar packed
1cupapple butter
2large eggs room temperature
2teaspoonsvanilla extract or vanilla bean paste
1 2/3cupsall-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
1/4teaspoonsalt
1cupdried apples finely chopped
Icing
1Tablespoonunsalted butter melted
1Tablespoonmaple syrup
1/2cupconfectioners' sugar
1/4teaspoonvanilla extract
1Tablespoonmilk or half & half
Instructions
Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter. Set aside.
Peel, core, and shred or finely dice-up one apple. Thinly slice the other apple cross-wise, removing the seeds.
In a large bowl, mix together butter, brown sugar, apple butter, eggs, and vanilla. Add flour, baking powder, baking soda, and salt, scraping bottom of bowl to make sure everything is mixed. Fold in the shredded/diced fresh apple and the chopped dried apple. Spread batter in pan, using uneven spatula to level out. Arrange apple cross-sections over cake.
Bake for about 40 minutes. The middle should pass the toothpick test. Move to a wire rack.
Immediately mix glaze to go over hot cake. Drizzle it all over the top, using the back of a spoon or a pastry brush to distribute across surface. Cool completely to set the glaze, speeding process in fridge if desired.
Use foil to lift cake onto a cutting board to slice. Pieces can be individually wrapped and frozen for later, or will keep several days covered in the fridge. Eat cold or warmed slightly in microwave.