indefinably delicious

I've made a cake that's decadent yet light, sweet yet balanced, and totally devourable.

The only problem is that I just can't think of a good name for it.

The recipe on which this cake is based labelled it an apple fritter cake, but to me, that's misleading. There's really nothing fritter-like about this baked cake, save the glaze. It's composed in layers of cake batter, apple filling, and cinnamon sugar, but as it bakes, those layers merge to create an incredibly fluffy, tasty, and tempting snack.

Living in Charlotte has its perks (and its drawbacks...don't get me started on the traffic!)--my city was selected to try the all-new Pazazz apple, a winter apple variety descended from the popular Honeycrisp. It's only available during the months of January and February, while supplies last. I was very excited to sample these apples, and they delivered in every way! Their unique sweet-tart flavor was a pleasure to eat out of hand, and they were perfect for this cake.

Bonus: The excellent moniker of these apples provides me with a great name for the cake!

Pazazz Apple Cake
(printable recipe)
Ingredients:
Filling:

• 2 cups chopped Pazazz apples (about 2 medium)
• 1/3 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons cornstarch
• 2 teaspoons water

Topping:

• 1/2 cup brown sugar, packed
• 1/2 teaspoon cinnamon

Cake:

• 1/2 cup butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 2 eggs
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup Greek yogurt or sour cream

Glaze:

• 2 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Directions:
Make the filling:
In a medium saucepan combine apples, granulated sugar, cinnamon, nutmeg, cornstarch, and water.
Heat over medium heat for 5-6 minutes until apples soften and liquid thickens. Set aside to cool.
Make the topping:
Mix brown sugar and cinnamon in a small bowl and set aside.
Make the cake:
Preheat oven to 350 degrees F and spray a 9x13-inch pan with non-stick spray.
In a mixing bowl, beat butter and sugar, about 3 minutes until fluffy.
Add applesauce, vanilla, and eggs and mix on medium until combined.
In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
Add the dry mixture and the Greek yogurt or sour cream in alternating parts, starting and ending with the dry.
Mix until just combined.
Spread 1/2 of the cake batter onto the bottom of the prepared pan.
Top with the apple mixture, spreading carefully to cover the batter.
Next add 2/3 of the brown sugar mixture, sprinkling all over the apple mixture.
Cover with the remaining batter and sprinkle the remaining brown sugar all over the top.
Bake 35-40 minutes, or until the center of the cake is set.
Make the glaze:
While the cake is baking, prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl.
Stir until no clumps remain.
When the cake is done, immediately poke holes in the cake using a butter knife, about 40 pokes.
Pour the glaze over the top of the cake spreading to cover it completely.
Let the glaze set up for about 20 minutes before serving.

Serves 12-16