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°.
Make your filling: Dice the apples and mix them with the cinnamon and sugar. Set aside.
Make your topping: With a fork, mix together the butter, sugar, flour, and cinnamon together. Set aside.
Make your cake batter: Mix together flour, salt, sugar, baking powder, milk, eggs and vanilla until smooth. Slowly stir in the melted butter until combined. Spread the batter into the prepared pan.
[I’ve received so many questions on this recipe regarding the consistency the topping is supposed to be that I made it again myself and have edited on 10/4/17 to make it more clear]
Take your apple filling and drop it by spoonful evenly over your cake. Swirl the filling through the cake batter with a knife. Drop the topping evenly, by spoonfull over the top of the cake and swirl with a knife once more.
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!