Apple cinnamon cake

Jenny Novacat

Not sure if it's Amish but it's good!

Apple Cinnamon Cake

subheading: Apple Mix:

2 Granny Smith Apples, finely diced (or use Fuji, Honeycrisp, Gala or combo)

3 Tbsp. Sugar

1 tsp. Cinnamon

subheading: Cinnamon swirl:

2 Tbsp. Flour

1 Cup Brown Sugar

1 Tbsp. Cinnamon

1 Cup Butter, Softened

subheading: Cake batter:

3 Cups Flour

¼ tsp. Salt

1 Cup Sugar

¼ tsp Nutmeg

4 tsp. Baking Powder

1-½ Cup Milk

2 Eggs, lightly beaten

2 tsp. Vanilla

½ Cup Butter, Melted, cooled just slightly

subheading: Glaze:

2 Cups Powdered Sugar

4 Tbsp. Milk

1 tsp. Vanilla

Dash of Cinnamon

Instructions

Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan.

In a bowl, stir together the apples, cinnamon and sugar until apples are well coated. Set aside.

Make the cinnamon swirl: In separate bowl, whisk together the flour, sugar and cinnamon together until smooth. Add in the softened butter using hands or a fork. You might have to use your hands to mash the butter into the dry mixture. The consistency of this will be like a paste. Set aside.

Make cake batter: In large bowl, whisk together flour, salt, sugar, nutmeg, baking powder, milk, eggs and vanilla until smooth. Slowly stir in the melted butter until combined. Gently mix in the apple mixture. Spread into prepared baking pan.

Drop cinnamon swirl mixture by spoonfuls evenly over your cake. Swirl the topping through the cake batter with a knife.

Bake for 35 to 45 minutes until a toothpick inserted into the center comes out clean.

Mix together glaze ingredients until smooth and spread over warm cake. Let sit at least 20 minutes before slicing.

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