Apple Strudel Cake. For those people who want to be just a little unconventional.
Take our family, for instance. I’m hosting Thanksgiving this year, so I’m currently making menu and grocery lists. I casually asked the fam what I thought to be a very straightforward, simple question. Here is a snippet of the convo that took place: (Keep in mind that when I refer to these “children,” they are all actually adults.)
Me: So what does everyone want for Thanksgiving dinner?
Child #1: Crab legs and prime rib.
Child #2: Ooooh, yea! That sounds great. I don’t like turkey. In fact, I don’t really like a lot of Thanksgiving food. Prime rib and crab sounds fab.
Child #1: Oh, and shrimp. We have to have shrimp!
Child #3: But I actually love Thanksgiving dinner! We have to have all the traditional stuff. Can we make a gluten-free cornbread stuffing?
Child #4: What about dessert? Can we make a really dark chocolate something?
Child #1: We need a wedge salad, too. I love a good wedge.
Okay, you get the point. It’s gonna be a busy week around here! And we might have to cash in our retirement to pay for Thanksgiving dinner. But we will eat well!
So if you’ve got people who, say, don’t exactly love the traditional, go big and get creative.
Apple Strudel Cake is a great example. If you want a little change from pumpkin pie, this one’s a cinch. It can be whipped up the day before, so you can cross “Make cake” off your list.
And its bold cinnamon and apple flavors are perfect for that after-dinner, lazy dessert in front of the fire kind of thing. And it’s delicious the next day, too. ‘Cause leftovers are THE BEST part of Thanksgiving!
Make those lists. Buy your turkey. And your beef. And crab. Whip up a little pumpkin pie and apple strudel cake.
Then pause and just be grateful for it all.
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 eggs
- 2 tsp. vanilla extract
- 1 cup plain Greek yogurt
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 medium apples (your favorite variety...we like gala)
- 1/3 cup crushed pecans or walnuts, optional
- 1/4 cup brown sugar
- 1 Tbsp.. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 2 Tbsp. unsalted butter
- 2 cups powdered sugar
- 1 tsp. cinnamon
- 1 Tbsp. pure maple syrup
- 3 Tbsp. (or more) milk, to reach desired drizzling consistency
- Pinch salt
- Preheat oven to 350 degrees. Grease and flour a bundt pan.
- Cream butter and sugar together in mixer.
- Add eggs, vanilla and yogurt and blend.
- Add dry ingredients and mix just until combined.
- Peel, core and chop apples and fold into mixture, and add nuts if using. Pour half of mixture into pan.
- Combine filling ingredients together and spoon over batter in pan. Cover with remaining batter.
- Bake 30-35 minutes, until knife comes out barely clean.
- Let cool for 5 minutes, and then invert onto rack.
- Melt butter. Add all the ingredients and stir until smooth.
- Drizzle over cooled cake.