Apple Fritter Cake
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Apple Fritter Cake – soft, cinnamon-swirled, apple studded cake that tastes like an apple fritter. It’s the perfect way to use up fall apples.
Apple Fritter Cake – Perfect Fall Dessert
There’s just something about fall that makes me crave these cozy, cinnamon scented cakes, and this Apple Fritter Cake just hits the spot. It’s similar to my apple pie cake but even better because everything is made completely from scratch.
The tender, apple studded crumb the rich cinnamon sugar swirl, and that sweet vanilla glaze drizzled over the top, it’s the kind of dessert that makes your whole kitchen smell like a bakery. And honestly, one slice is never enough.
Why You’ll Love This Apple Fritter Cake
- All the flavors of a classic apple fritter, no frying required. You get the same cozy, spiced apple goodness without the mess.
- Made completely from scratch. No shortcuts here, just simple pantry ingredients that come together into something truly special.
- Perfectly soft and tender. Moist, fluffy cake loaded with juicy apples and a buttery cinnamon sugar swirl in every bite.
- That glaze. Sweet, creamy, and irresistible, it soaks into the warm cake and takes it over the top.
- Ideal for fall baking. Whether it’s Sunday brunch, a cozy afternoon coffee, or a holiday dessert, this cake always disappears fast.
Ingredients and Tips
- Apples: Granny Smith or Honeycrisp are best because they’re tart and sweet and hold their shape. They add a nice balance to the sweetness of the cake. Avoid softer apples like Red Delicious, they’re turn mushy when baked.
- Dice them evenly: Cut the apples into small, even pieces, about ½-inch. This will help them bake through evenly, without making the cake soggy.
- Room temperature ingredients: Butter, eggs, and milk blend more smoothly when not cold, and also results in a lighter, fluffier crumb.
- Don’t overmix the batter: Once you add the wet ingredients to the dry, just stir until combined. Overmixing will give you a dense cake instead of tender.
- Layer and swirl: Adding half the batter, then the cinnamon sugar, then the rest and swirling gently with a knife creates beautiful ribbons of spice throughout the cake.
- Glaze while it’s warm: Let the cake cool for about 10 minutes before drizzling the glaze. It’ll soak in slightly and give you that irresistible crackly finish.
- Make ahead if you like: This cake stays soft and delicious for a few days, so you can bake it the night before and glaze it just before serving.
Substitutions
- Apples: Granny Smith and Honeycrisp are my favorites, but you can use any firm baking apple you like. Fuji, Braeburn, or Pink Lady all work well too.
- Milk: Any type of milk will work here, including whole, 2 percent, or a non-dairy option like almond or oat milk if you want to make it dairy free.
- Butter: Melted coconut oil or a neutral oil like vegetable or canola can replace the butter if needed, though you will lose a bit of that rich flavor.
- Sugar: Light brown sugar adds depth to the cinnamon layer, but dark brown sugar or coconut sugar can be used instead.
- Flour: For a slightly heartier texture, you can swap up to 1 cup of the all-purpose flour for whole wheat flour.
- Glaze: For a different twist, try adding a little maple syrup or a splash of apple cider to the glaze instead of milk for extra fall flavor.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance and store it covered at room temperature. Wait to glaze it until just before serving for the freshest texture and flavor.
How do I know when the cake is done?
The top should be golden and a toothpick inserted into the center should come out clean or with just a few crumbs. If the center still looks wet, give it another 5 minutes and check again.
Can I freeze Apple Fritter Cake?
Absolutely. Let the cake cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and warm it slightly before serving.
Can I make this without the glaze?
Yes, but the glaze really takes it over the top. If you prefer something lighter, dust the cooled cake with powdered sugar instead.
How should I store leftovers?
Store the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. If chilled, let it come to room temperature or warm slices slightly before serving.
Can I add nuts or other mix-ins?
Definitely. Chopped walnuts or pecans add great crunch, and you can also fold in a handful of raisins or dried cranberries for extra fall flavor.
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Apple Fritter Cake
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ cup unsalted butter (melted)
- 3 medium apples (peeled and diced)
For the filling
- 1 cup light brown sugar (packed)
- 2 teaspoons ground cinnamon
For the glaze
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13-inch baking dish.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the milk, eggs, vanilla extract, and melted butter. Mix until just combined. Fold in the diced apples.
- Mix your brown sugar with cinnamon together in a small bowl.
- Pour half of the batter into the prepared baking dish. Sprinkle half of the brown sugar and cinnamon mixture evenly over the batter. Repeat with the remaining batter and topping. Swirl gently with a knife.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
- Let the cake cool for 10 minutes, then drizzle the glaze over the warm cake. Slice and serve.
Equipment
Notes
- Best apples: Use firm baking apples like Granny Smith or Honeycrisp.
- Check for doneness: The cake is ready when the top is golden and a toothpick inserted in the center comes out clean.
- Don’t skip the swirl: Swirling the cinnamon sugar through the batter gives you those classic apple fritter pockets of sweetness in every slice.
- Glaze tips: Drizzle the glaze while the cake is still slightly warm so it melts into the top and creates a glossy finish.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. It can also be frozen (without the glaze) for up to 3 months.
- Optional add-ins: Stir in chopped nuts, raisins, or even a sprinkle of nutmeg for a twist on the classic flavor.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
