This cake represents the best parts of the classic sweet-and-sticky fall treat served on a stick—all while being so much easier to eat. Grated apples are key to keeping the cake ultra-moist and almost custardy. And while peeling them first might seem like a waste of time, removing that waxy outer layer actually makes the apples faster and easier to grate. We found Granny Smiths gave the cake the most appley character, but any crisp baking apple will do. The batter is kissed with cinnamon for a little extra autumnal, spiced-apple flavor, but feel free to leave it out. Light brown sugar is ideal for achieving the truest caramel vibes for the glaze, though dark brown sugar will work just as well if that’s what you have.
This recipe was originally published by Bon Appetit. Please see the original article here