Ingredients
Method
Make the Cake
- Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.
- Melt the 10 tablespoons butter in a saucepan over medium heat. Cook, stirring frequently, until the milk solids turn golden brown and smell nutty.
- Immediately transfer to a heatproof bowl. Measure 3 tablespoons of the finished brown butter into a separate bowl for the topping. Let the remaining butter cool for about 10 minutes.
- Whisk the remaining brown butter with the maple sugar and maple syrup. Whisk in the eggs one at a time, then add the Greek yogurt, milk, and vanilla.
- In a separate bowl, whisk the flour, apple powder, baking powder, baking soda, salt, and cinnamon. Fold into the wet ingredients just until combined.
- Spread the batter evenly in the prepared pan. Drizzle the reserved brown butter over the surface and gently spread it without disturbing the batter.
- Mix the topping’s maple sugar, cinnamon, and salt. Sprinkle evenly over the buttered surface.
- Begin checking after 35 minutes; approximately 35–50 minutes is a starting range for this apple-powder variation. The center should be set, and a tester inserted into the cake should come out without wet batter. Tent loosely with foil if the topping darkens before the center finishes baking.
- Cool in the pan for 30 minutes, then remove the springform ring and cool completely. Refrigerate before cubing for cleaner cuts.
- Divide into 10 equal slices. Set aside 4 slices for the churro bites and store the remaining cake.
Make the Caramel
- Brown the butter in a small saucepan over medium heat until the milk solids are golden and smell nutty.
- Reduce the heat to medium-low. Carefully stir in the maple syrup and coconut sugar; the mixture may bubble.
- Cook at a gentle bubble for 2–3 minutes, stirring frequently.
- Slowly whisk in the milk, taking care as it may foam. Cook gently for another 2–4 minutes, until glossy and slightly thickened.
- Remove from the heat and stir in the vanilla and salt. Let stand for about 5 minutes. The caramel will thicken as it cools.
Air Fry and Coat the Bites
- Cut the 4 chilled cake slices into 1–1½-inch cubes. Keep them substantial enough to retain a soft center.
- Preheat the air fryer to 340°F. Mix the maple churro sugar ingredients in a shallow bowl.
- Lightly brush the cake cubes with about half the melted butter. Arrange in a single layer with space between them, working in batches as needed.
- Air fry for 6–9 minutes, gently turning halfway through. Watch closely toward the end: the cinnamon maple topping can darken quickly.
- Remove when the edges are golden and crisp and the centers remain soft. Lightly brush with the remaining melted butter and gently roll in the maple cinnamon sugar while hot.
- Serve immediately with warm salted maple brown butter caramel.
Nutrition
Notes
- Apple powder: Use unsweetened powder made from freeze-dried whole apples. Apple fiber, apple pectin, and flavored drink powders are different ingredients.
- Recipe adaptation: Removing four fresh apples changes the cake’s moisture, volume, and bake time. The apple-powder version needs a test bake before its timing and texture can be considered confirmed.
- Cold cake cuts best: Completely cooled, refrigerated cake holds together better during cubing and turning.
- Coating quantity: The ⅓ cup maple sugar is listed once, in the coating. It is not an additional ingredient in the bites.
- Butter quantity: Use the single tablespoon melted butter across both brushing steps.
- Caramel texture: This milk-based caramel may be thinner than a cream-based sauce. Let it cool briefly before deciding whether it needs more cooking.
- Nutrition: Estimates include all the prepared coating and caramel, even if some remains in the bowl. They include only 4 of the cake’s 10 slices, not the leftover cake.
- No cereal required: The cinnamon crunch comes from the maple sugar topping; this recipe does not contain Cinnamon Toast Crunch cereal.