Apple Fritter Cinnamon Cake

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Make the apple topping: Melt unsalted butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5 to 7 minutes, until the apples soften slightly.

Stir in vanilla extract and cornstarch. Cook for 1 minute more, then remove from the heat and let cool slightly.

Make the cake batter: Beat unsalted butter and granulated sugar for 2 to 3 minutes, until light and fluffy.

Add eggs one at a time, then mix in vanilla extract, sour cream or Greek yogurt, and whole milk.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix just until combined.

Spread the batter evenly into the prepared pan.

Spoon the apple mixture evenly over the batter.

Mix brown sugar and cinnamon, then sprinkle evenly over the apples.

Bake for 45 to 55 minutes, or until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover with foil.

Cool the cake in the pan for 15 to 20 minutes.

Whisk together powdered sugar, vanilla extract, and enough of milk or heavy cream to make a smooth glaze. Add a little more milk or heavy cream if needed, then drizzle over the warm cake.