In a large bowl beat the sugar and butter together until fluffy. Beat in the egg followed by the vanilla. Add the yogurt and beat until well combined. In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Stir with a whisk. Add to the butter yogurt mixture and gently fold with a rubber spatula until the batter comes together. Gently fold in the apples.
Fill the cups of the prepared pan with about 1 tablespoon of batter. (There will be extra batter. Use a second pan if you have one or refrigerate the batter until the first set of fritters has finished baking. Repeat with the remaining batter once the pan has cooled completely.)
Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Remove the fritters from the oven. Using oven mitts, adjust the rack to the second position from the top. (Use caution, the oven is still very hot) Turn the broiler to high and wait 3 minutes. Return the fritters to the oven until the tops are lightly toasted, about 30 seconds. (Stay by the oven and keep a close eye on the fritters. The broiler is very hot and can easily burn the fritters if left unattended.)
Transfer the fritters to a wire rack to cool for 5 minutes. Dust the tops with powdered sugar and serve with caramel sauce for dipping.
1-1/2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
6 tablespoons cold butter
1 large egg
½ teaspoon vanilla
1 (6 ounce) container very vanilla yogurt
1 cup chopped apple (about 1 large apple)
½ cup shredded apple (about 1 small apple)
2 cups powdered sugar
⅓ cup apple cider
Preheat oven to 350°F. Lightly spray two mini muffin pans with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in the butter with a pastry blender or two knives until coarse crumbs form.
In a small bowl, whisk together the egg, vanilla and yogurt. Add the yogurt mixture to the flour mixture and stir until well combined. Fold in the apples.
Place a few teaspoons of batter in each muffin cup. Bake for 15 minutes until they just start to brown.
Remove the fritters from the oven and turn the oven broiler on high. Line two cookie sheets with parchment. Transfer the fritters to the cookie sheets.
In a small bowl, whisk together 1 cup powdered sugar and 4 tablespoons apple cider. The glaze should be very thin. Brush the glaze over each fritter and let it drip down the sides. Return the fritters to the oven and broil for 2-4 minutes until the glaze starts to caramelize the tops of each fritter. Rotate the baking sheets every minute to insure even caramelization. Be sure to watch the fritters carefully so they don’t blacken and burn.
Remove from the oven. Whisk remaining powdered sugar and apple cider into leftover glaze until it’s smooth and thick. Brush glaze evenly over broiled fritters. Let set on cookie sheets until glaze hardens, about 15 minutes.
Notes: Store in the refrigerator. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.
2 cups granulated sugar
½ cup oil
½ cup softened butter (room temperature)
1 teaspoon vanilla
1 teaspoon cinnamon
2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt
4 cups peeled and grated apples (granny smith, pink lady or honeycrisp work best)
4 teaspoons cinnamon
4 tablespoons brown sugar
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
Sift flour, baking powder and salt together in a small bowl and set aside.
In a large bowl, beat eggs, butter, oil, vanilla and granulated sugar until creamy and smooth.
Stir in flour mixture until well combined.
Stir in apples gently until combined.
In a separate small bowl, stir 4 teaspoons cinnamon and 4 tablespoons brown sugar together and set aside.
Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the brown sugar and cinnamon mixture evenly over the cake batter and swirl through with a knife. Repeat with the remaining cake batter and brown sugar mixture.
Bake in a 350 degree oven for 50-60 minutes. Top will be golden brown and sides will pull away from the pan.
Allow to cool completely before turning out on a round cake plate. Slice and serve.