Easy Apple Fritter Cake
Our easy apple fritter cake recipe has all of the flavors of an apple fritter but without all the work! It’s a crowd pleaser and great for brunch or dessert. Requires no yeast or rising time and easy enough to make anytime. It’s moist and full of flavor, loaded with fresh apples, and topped with a tasty vanilla glaze! We love it served warm - perfect for any occasion.
Apple Fritter Cake Ingredients:
- APPLES: Really you can use any apple you like or have on hand. I prefer to use granny smith or any baking apple variety such as Honey crisp apples, Granny Smith, Braeburn, Pink Lady, and Jonagold.
- FLOUR: I use all purpose flour for this recipe and have not tried it with a gluten free flour
- BUTTER: I use unsalted butter for this recipe, melted for the batter and softened for the topping.
- SUGAR: I use brown sugar for the apples and the cinnamon swirl topping, granulated sugar for the batter and powdered sugar for the glaze.
- EGGS: You will need two large eggs for this recipe - room temperature
- SPICES: I like to use ground cinnamon and nutmeg for this recipe but if you would like to use a blend of spices like apple pie spice you can.
- BAKING POWDER & SALT: You will need both for leavening and flavor.
- MILK: I use whole milk for the batter, room temperature to add moisture and richness to it. You will also need it for the glaze.
- APPLE SAUCE: Adds moisture to the batter and more apple to it. I always use unsweetened.
- VANILLA: I use pure vanilla extract for best flavor.
How to Make a Apple Fritter Cake:
- Prepare Apples: Toss peeled, cored and chopped apples with sugar and cinnamon and set aside
- Prepare Batter: Whisk together dry ingredients, then the wet ingredients. Combine wet and dry ingredients then fold in the apple mixture. Transfer batter to prepared pan and smooth top.
- Prepare Cinnamon Swirl Topping: Mix the butter with the sugar, flour and cinnamon, dollop over batter then swirl into batter. Bake until deeply golden brown with some caramelized spots and until baked through.
- Prepare Glaze: While cake is cooling on rack, whisk together the glaze ingredients and spoon or drizzle over warm cake. Allow glaze a few minutes to set then slice and enjoy.
- Serve: This cake is best served warm from the oven, the same day it’s made.
Apple Fritter Cake Storage:
- STORAGE: This apple fritter cake is best served the day it’s made of the best texture. That being said the cake or any leftovers can be stored at room temperature the dy it is baked and after that in the fridge in and airtight container for 3-5 days. Enjoy at room temperature or warmed up in the microwave. ****NOTE: This is a reminder about any cakes with fruit including this apple cake. Apple cakes become wetter after a few days because the moisture released by the apples is absorbed by the cake - its is not because the cake is under cooked or anything like that.
- FREEZING: Like I said above, this cake is best eaten when baked but if you chose to freeze it I recommend covering the frosted cake with a double layer of aluminum foil or lid, in a freezer bag, and storing in freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If desired, rewarm slices in the microwave.
Recipe
Yield: 1 (9x13-inch) cake
Servings: 12
Prep Time: 25 mins
Bake Time: 45 mins
Total Time: 65 mins
Ingredients
For the Apples
- 3 large baking apples (peeled and chopped) I like Granny Smith
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
For the Cake
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1¼ granulated sugar
- 2 eggs, room temperature
- 1 cup whole milk, room temperature
- ½ cup apple sauce unsweetened
- 1 tablespoon vanilla
- 4 tablespoons unsalted butter, melted
For the Cinnamon Swirl Layer
- 1 cup unsalted butter (2 sticks), softened
- 1 cup light brown sugar, packed
- 1 tablespoon cinnamon
- 2 tablespoons all purpose flour
For the Glaze
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla
Directions
- Preheat oven to 350°F and grease a 9 x13 pan.
For the Apples
- In a medium bowl, stir together chopped apples. 1 tablespoon sugar and ½ teaspoon cinnamon. Set aside.
For the Cake Batter
- In a medium size mixing bowl whisk together flour, baking powder, salt, cinnamon and nutmeg.
- In separate large mixing bowl whisk together sugar, eggs, milk, vanilla and apple sauce until smooth.
- Pour wet ingredients into the flour mixture and whisk until mostly combined.
- Pour melted butter into the batter and whisk until incorporated.
- Fold in the chopped apples
- Transfer batter to prepared pan and smooth out evenly.
For the Swirl Topping
- In a medium mixing bowl beat softened butter, brown sugar, flour and cinnamon together smooth. You can use a hand mixer or simply a fork. It will be thick and paste like.
- Drop spoonfuls of the cinnamon sugar mixture evenly on top of the batter.
- Run a knife through the top to create the swirls of cinnamon and sugar through the batter.
- Transfer pan to oven and Bake in the middle rack for 45-50 minutes or until golden brown and cake is set and pulls away from sides of pan and toothpick comes out clean.
- Once done remove pan from oven and set on cooling rack and allow to cool for 10-15 minutes before adding the glaze.
For the Glaze
- While the cake is cooling make the glaze. Whisk together the powdered sugar, milk and vanilla.
- Spoon or pour glaze on the cake while it’s warm.
- Slice and serve.
Recipe Notes
- This cake is best served warm from the oven, the same day it’s made.
- This apple fritter cake is best served the day it’s made of the best texture. That being said the cake or any leftovers can be stored at room temperature the day it is baked and after that in the fridge in and airtight container for 3-5 days. Enjoy at room temperature or warmed up in the microwave.
- Just a reminder about any cakes with fruit including this apple cake. Apple cakes become wetter after a few days because the moisture released by the apples is absorbed by the cake - its is not because the cake is under cooked or anything like that.
