Ingredients for Cake Batter:
3 c. of flour
1/4 tsp. salt
1 c. of sugar
4 tsp. baking powder
1 1/2 c. milk
2 tsp. vanilla (or 1-2 Tbsp. Bourbon Maple or Maple Balsamic)
1/4 c. and 2 Tbsp. Butter Olive Oil, divided
2-3 med. apples, cored, peeled and diced
Ingredients for the Topping:
1 c. of butter, softened
1 c. of brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
Ingredients for the glaze:
1 1/2 c. icing sugar
4 Tbsp. milk
2 tsp. Granny Smith Apple White Balsamic (or try Coconut White Balsamic!)
Start by mixing all the ingredients for the batter (except the Butter Olive Oil) together in a bowl. Once combined, carefully pour in the Butter Olive Oil. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best.
Pour the batter into a greased 9×13 pan, any smaller and it will overflow while baking.
Evenly distribute the apples over the top of the batter.
In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the topping to make friends with the apples and batter below.
Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.
Once baked let sit for 20 minutes and then pour the glaze all over the cake.
To make the glaze, mix the icing sugar and milk together until smooth. Stir in your balsamic fruity balsamic to taste. If the glaze is too thick, you can add more balsamic or milk a few drops at a time to thin to the right consistency.