Apple Fritter cake

• 6 cups diced and peeled apples
• 2 tsp cinnamon
• 2/3 cup brown sugar packed
• 4 Tbsp butter

APPLE FRITTER CAKE

• 5 cups flour (do not pack)
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp nutmeg
• 1 cup brown sugar 
• 1 cup room temperature applesauce
• 1 cup melted butter
• 4 tsp vanilla
• 1 cup heavy cream
• 4 eggs room temperature
• 2 tbsp brown sugar (to sprinkle on top)
• drizzle of caramel sauce

Preheat oven to 350 degrees. Cook apples, brown sugar, butter and cinnamon on medium heay until apples are softened and juices are a syrupy consistancy (about 10 mins). Remove pan from heat. In a large bowl, add flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another large bowl, mix together butter sugar and applesauce. Whisk in vanilla and eggs. Once all liquids have combined, whisk in dry ingredients to create a thick mix. Halfway through, start incorporating the heavy cream. Batter will be thick and sticky. remove 3/4 cup of the apples and syrup for topping. Pour batter into a baking dish, skillet or small baking ramekins and gently fold in remaining apples and syrup mixture with a drizzle of caramel. Spoon in reserved aples and syrup atop cake mixture  and sprinkle 1 to 2 Tbsp brown sugar on the apple sections. Bake for 40-45 minutes (or less if in individual ramekins) or until a toothpick comes out mostly clean. Allow cake to cool and make icing by mixing together powdered sugar and milk until the consistancy of glue. Once cake is mostly cooled, but still warm, pour icing over the cake. Enjoy!

(YIELDS ABOUT 2 CAKES)