- 2 medium granny smith apples, peeled, cored and diced
- 1/3 cup white sugar
- 1/2 tsp cinnamon
- 2 tbsps cornstarch
Mix all in a saucepan and cook over medium heat about 5-6 minutes until the juices thicken – remove and set aside.
In a small bowl, mix together 1/2 cup brown sugar and 1/2 tsp cinnamon – set aside.
- 1/3 cup soft butter
- 3/4 cup white sugar
- 1/2 cup applesauce
- 1 tsp vanilla
- 2 eggs
- 2-1/4 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup sour cream or plain yogurt preferably Greek as it is thicker
Mix the flour, soda, powder, salt and cinnamon in a bowl.
In a mixer, beat the butter and sugar till fluffy. Add the applesauce, vanilla and eggs and beat until well combined
Add the dry mixture to the butter mixture, alternating with the sour until all are well combined.
Spray a 11×13 pan with cooking spray. Spread half the batter on the bottom of the pan. Top with all the apples and half of the sugar/cinnamon mixture.
Top with the other half of the batter and then the rest of the sugar/cinnamon mixture.
Bake at 350 for about 35-40 minutes or until cake is set and a toothpick comes out clean in the middle.
Just before the cake is done, in a small bowl mix 2 cups confectioners sugar, 1/3 cup milk and 1 tsp vanilla.
As soon as you remove the cake from the oven, using a knife, poke about 30 holes in the cake. Pour the glaze on top and spread it around. Top with some chopped pecans if you wish.
Wait at least a half hour before serving.