By a long shot, my most popular post of all time on this blog has been my Cinnamon Roll Cake. It is a quick, 9×13 cake, with all the tastes of a cinnamon roll, but with so much less work. It is the perfect special occasion breakfast, and it is wildly popular, in spite of my embarrassingly amateurish photos.
I should really re-take those pictures.
I had planned to re-take them today, actually, but then I spied two lonely Granny Smith apples sitting on my counter, and a light bulb went off, and I absolutely had to make this cake with apple pie filling added.
It was worth it. The apples add a moisture and texture and apple flavor that really kicks it up a notch. I daresay I prefer this version to the old.
I can always make more plain cinnamon roll cake for pictures. Everybody loves that cake.
But I think I like this one better.
3 c. flour
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 tsp. vanilla
1/2 c. butter, melted
2 medium granny smith apples, diced small, and mixed with:
3 tablespoons granulated sugar
1 teaspoon cinnamon
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
Grease a 9×13 inch pan (I like to line it with a parchment paper sling as well) and preheat the oven to 350°.
Dice the apples and mix them with the cinnamon and sugar. Set aside.
Mix together flour, salt, sugar, baking powder, milk, eggs and vanilla until smooth. Slowly stir in the melted butter until combined. Stir in half of your apple mixture.
Mix together your filling ingredients and drop it by spoonful evenly over your cake. Swirl the filling through the cake batter with a knife. Sprinkle the topping mixture over the top.
Bake for 35-45 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. Enjoy!