Apple Fritter Cake

INGREDIENTS:

Apple Filling:

• 2 apples-diced 
• ¼ cup brown sugar 
• 2 teaspoons cinnamon
• 1 tablespoon cornstarch 

Crunch Topping:

• ¼ cup brown sugar 
•   2 tablespoons all purpose flour
•   1 tablespoon cinnamon
•   1 ½ tablespoons salted butter-melted 

Cake Batter:

• 1 cup brown sugar 
• ¼ cup sugar
• ⅔ cup vegetable oil
• 3 eggs (room temperature)
• 2 teaspoon vanilla extract
• 1 ¼ cup sour cream (room temperature)
• 2 ½ cups all purpose flour
• 2 ½ teaspoons baking powder
• 2 teaspoons cinnamon 
• ½ teaspoon nutmeg 
• ½ teaspoon allspice 
• 1 teaspoon salt 

Glaze:

• 1 cup powdered sugar 
• 2-3 tablespoons milk
• 2 teaspoons vanilla bean paste or vanilla extract 
• 2 tablespoons salted butter-melted 
• ½ teaspoon cinnamon

INSTRUCTIONS:

1. Spray a 9” springform pan with baking spray and line the sides with a parchment paper “collar”.
   
2. Combine the apple filling ingredients in a small bowl, stir to combine and set aside.
   
3. Combine crunch topping ingredients and mix together with a fork until crumbly, set aside.
   
4. For the batter, whisk together the sugars, oil, eggs, vanilla and sour cream.
   
5. In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
   
6. Add the dry ingredients to the wet ingredients and combine lightly just until 95% mixed.
   
7. Add half of the apple filling and fold to finish mixing. Do not over mix.
   
8. Pour the batter into your prepared pan and spread the remaining apple filling on top.
   
9. Sprinkle the cinnamon crunch topping on top.
   
10. Bake at 350 degrees F for 1 hour and 15 minutes until a cake tester stuck into the center of the cake comes out clean or only with a few crumbs. 
    
11. Whisk together all the glaze ingredients until smooth add more milk if needed to achieve desired consistency.
    
12. Cool the cake in its pan for 15 minutes. Remove the springform pan and gently slide the cake off of the bottom liner of the pan onto a plate or platter or cooling rack.
    
13. Pour on the glaze while the cake is still warm and gently spread the glaze out to cover the entire top of the cake.
    
14. Allow the cake to cool at least 25-30 more minutes before slicing.