This apple fritter cake is a dessert dream come true!
Packed with tender apples, fluffy layers of cinnamon-spiced cake, and a luscious glaze that seeps into every bite, it’s like your favorite bakery treat in cake form.
It’s as stunning as it is delicious and perfect for fall gatherings, brunch spreads, or any time you crave warm, cozy flavors.
Easy to make and impossible to resist, this cake is a crowd-pleaser that will have everyone coming back for seconds!
Why You’ll Love This Apple Fritter Cake
Deliciously Sweet: You can’t go wrong with tart apples, brown sugar, and cinnamon, especially in a tender, buttery sponge cake.
Easy to Make: The straightforward instructions and simple ingredients make this stress- and fuss-free.
Comforting Aroma: As the cake bakes, the delightful scent of cinnamon and baked apples will fill your kitchen. That heartwarming aroma creates an inviting, nostalgic atmosphere.
Impressive Presentation: Thanks to the fruit and glaze, this cake is totally Insta-worthy – no Chef skills required!
Ingredients
- Apples: I suggest Granny Smiths or Honeycrisp as they have nice flavor and hold up well during baking.
- Unsalted Butter: For richness and moisture in the batter and filling.
- Granulated & Brown Sugar: Sweetens the dessert and provides a deep, caramel-like flavor. You’ll use brown sugar in the apples, too.
- All-Purpose Flour: The backbone of the cake.
- Leaveners: Use both baking powder and baking soda for an extra bit of rise.
- Salt & Vanilla Extract: To balance the sweetness and bring out the natural flavors of the other ingredients.
- Ground Cinnamon & Nutmeg: Comforting, warm, and full of depth, they add a delightful taste and aroma and complement the apples beautifully.
- Unsweetened Applesauce: Adds moisture and a subtle apple flavor. It also keeps the cake tender and light.
- Eggs: For structure, stability, and holding everything together.
- Sour Cream & Buttermilk: Add moisture for a tender crumb.
- Powdered Sugar: To sweeten and smooth the glaze.
How to Make Apple Fritter Cake
There’s something incredibly comforting about the aroma of freshly baked apple fritters wafting through the kitchen.
But this cake is the next best thing if you don’t have time to deep-fry dough.
As with most homemade cake recipes, this one has several steps. As long as you pay attention and follow them, though, you shouldn’t have any trouble.
1. MELT the butter in a skillet over medium heat. Add the apples, sugar, and cinnamon and cook until just fork-tender. Set aside to cool.
2. PREHEAT the oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
3. STIR the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a medium bowl. In a measuring glass, mix the sour cream and buttermilk until combined.
4. WHISK the melted butter, brown sugar, and granulated sugar until smooth. Blend in the applesauce, eggs, and vanilla, one at a time, until combined.
5. ALTERNATE adding the dry ingredients and sour cream mixture to the wet ingredients, starting and ending with the flour.
6. LAYER half the batter into the prepared pan, followed by half of the apples, the rest of the batter, and the other half of the apples.
7. BAKE for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10–15 minutes.
8. WHISK the powdered sugar, milk, vanilla, and salt until smooth.
9. POUR the glaze over the warm cake for a thin layer, or let cool completely for a thicker glaze. Garnish with cinnamon if desired. Enjoy!
Tips for the Best Apple Fritter Cake
I love how versatile this cake is; it’s perfect for breakfast, a cozy afternoon snack, or even dessert after dinner.
Plus, it’s a fantastic way to use up any apples that are just begging to be turned into something special.
Just read these tips, and your cake will be perfect!
- Use tart apples. As mentioned, Honeycrisp and Granny Smith apples work best in this recipe. But if you have to go outside those, opt for tart, firm apple varieties.
- Don’t over-. What do I mean? Simple! Don’t overcook. Don’t overmix. Don’t overbake. Overcooking the apples will make them mushy and unappealing. Overmixing the batter will yield a dense, dry cake. Overbaking – well, that one’s self-explanatory.
- Check for doneness early. Start checking the cake at the 45-minute mark. Insert a toothpick into its center. If it comes out clean or mostly clean, the cake is ready.
- Adjust the glaze consistency. Adding more milk will thin it, and adding more powdered sugar will thicken it. You want it to be pourable and spreadable but not too thin.
- Don’t be afraid to experiment. Add spices, such as cardamom, or mix walnuts or pecans into the batter for a richer flavor.
How to Store
Whether you’re sharing it with loved ones or enjoying it solo with a cup of coffee, this apple fritter cake is sure to hit the spot.
And when stored properly, it will last for several days. Here’s how:
To Store: Wrap the cake tightly in plastic or transfer to an airtight container. Refrigerate for 3-4 days.
To Freeze: Tightly wrap the cooled, unglazed cake in plastic wrap and aluminum foil to prevent freezer burn. Freeze for 1-2 months. Thaw in the fridge overnight before serving.
To Reheat: Warm slices in the microwave for 20-30 seconds on 50% power to restore a soft texture. Alternatively, cover with foil and bake at 350°F for 10-15 minutes.
More Sweet, Fruity Desserts You Have to Try
Cranberry Orange Cake
Banana Icebox Cake
Lemon Cake Roll
Key Lime Icebox Cake
Apple Fritter Cake
16
servings20
minutes55
minutes327
kcalThis apple fritter cake features tender cinnamon-spiced apples, fluffy layers of spiced cake, and a luscious glaze that seeps into every bite.
Ingredients
- For the Apples
2 tablespoons unsalted butter
3-4 Granny Smith apples, peeled and diced (about 3 cups)
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
- For the Cake
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sour cream
1/4 cup buttermilk
3/4 cup unsalted butter, melted and cooled
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
3/4 cup unsweetened applesauce
3 large eggs, room temperature
2 teaspoons vanilla extract
- For the Glaze
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
pinch salt
Instructions
- Make the Apple Filling: In a medium skillet, combine the butter, diced apples, brown sugar, and cinnamon. Cook over medium heat, stirring occasionally, for 5-8 minutes or until the apples are just fork-tender. Remove from the heat and set aside to cool.
- Make the Cake: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan and line it with parchment paper for easier removal.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, and nutmeg. In a measuring glass, whisk the sour cream and buttermilk until smooth. Set both aside.
- In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Then, blend in the applesauce, eggs, and vanilla, one at a time, until well combined.
- Alternate adding the dry ingredients and sour cream, starting and ending with the flour. Mix gently by hand just until no streaks of flour are visible.
- Pour half of the batter into the prepared baking pan, spreading it into an even layer. Spoon half of the cooked apples (with some of their syrup) evenly over the batter. Lightly press the apples into the batter with a spatula for better distribution.
- Pour the remaining batter over the apples, spreading it gently to cover. Top with the remaining cooked apples and syrup, distributing evenly.
- Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Begin checking for doneness at 45 minutes to avoid overbaking. Set aside to cool for 10-15 minutes.
- Make the Glaze: While the cake is cooling, whisk the powdered sugar, milk, vanilla, and salt in a medium bowl until smooth. Adjust the consistency with a little more milk or powdered sugar, if needed.
- Remove the warm cake from the baking dish and pour the glaze slowly over the top. For a thicker glaze, let the cake cool completely before glazing.
- Let the cake cool for an additional 15–20 minutes. If desired, garnish with a sprinkle of cinnamon for added flavor. Serve warm or at room temperature and enjoy!
Notes
- Use tart apples. Honeycrisp and Granny Smith apples work best, but if you have to go outside those, opt for tart, firm apple varieties.
- Don’t be afraid to experiment. Add spices, such as cardamom, or mix walnuts or pecans into the batter for a richer flavor.
