Apple Cinnamon Roll Cake

For the first batter:
  • 3 c. all-purpose flour
  • 1/4 tsp. salt
  • 1 c. granulated sugar
  • 4 tsp. baking powder
  • 1 1/4 c. skim milk
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1/4 c. canola oil
  • 1/4 c. applesauce
For the second batter:
  • 2 MacIntosh or other semi-soft cooking apples, peeled and diced
  • 2 T. cinnamon sugar
  • 1 c. butter, softened
  • 1 c. brown sugar
  • 2 T. all-purpose flour
  • 1 T. ground cinnamon
For the glaze:
  • 2 c. powdered sugar
  • 5 T. skim milk
  • 1 tsp. vanilla extract

Preheat the oven to 350° F. In a mixing bowl, combine the ingredients for the first batter and stir well to combine. Pour into a greased 9 x 13-inch baking pan and set aside.

To make the second batter, combine the apples and the cinnamon sugar (made by combining your desired ratio of sugar and cinnamon -- I like 4:1) in a small bowl. In the bowl you used to mix the first batter, beat the butter, brown sugar, all-purpose flour, and cinnamon. Stir in the cinnamon apples and then drop the batter in spoonfuls on top of the first batter in the baking pan. Using a butter knife, swirl the batters together.

Place the baking pan in the preheated oven and bake for 1 hour or until a toothpick inserted near the center comes out nearly clean.

While the cake bakes, mix the glaze ingredients well until all of the lumps are removed and set aside to be used later. After the cake is done baking and removed from oven, allow it to cool for a few minutes before pouring the glaze over the cake.

  • Yields: 24 servings
  • Preparation Time: 80 minutes
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