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Apple Fritter Cake is the ultimate apple cinnamon cake. Tart caramelized apples are layered inside of a soft homemade cake with plenty of brown sugar and cinnamon, and topped with a sweet glaze. Just like the doughnut!

Square piece of glazed apple fritter cake on a plate.

Breakfast Cake

Cake, for breakfast? Why not, when it’s an apple fritter cake fashioned after your favorite bakery donut. After all, donuts are breakfast food.

Glazed apple fritter cake in a 9x13-inch pan.

Apple Cinnamon Cake

When I worked in a grocery store bakery, the apple fritter donuts were the most popular doughnut. Why?

  • Chunks of apples throughout.
  • Loads of cinnamon flavor.
  • Coated in a sweet glaze.

So I incorporated these three elements into this fluffy apple cinnamon cake. It even has that bumpy look of apple fritters.

Top view of glazed apple cinnamon cake on a plate.

How to Make Apple Fritter Cake

For this cake I decided to use Granny Smith Apples for their tart flavor. This helps contrast the sweetness of the cinnamon-sugar and powdered sugar glaze on top.

I peeled and sliced the apples into thin pieces, and then into smaller 1-inch chunks.

NOTE: Full ingredient amounts and instructions are available in the printable recipe card at the end of the post.

Four step collage. Apples before and after being cooked, plus ingredients being mixed in bowls for the cake.
  1. In a medium saucepan, combine the sliced apples, granulated sugar, cinnamon, cornstarch, and lemon juice.
  2. Cook over medium heat for 5-6 minutes until the apples soften and the liquid thickens. Set aside to cool.
  3. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
  4. In a separate bowl, combine the brown sugar and cinnamon. Stir together and set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the applesauce, eggs, and vanilla. Mix to combine. (Mixture may look curdled.)
  6. Add half of the flour mixture. Mix until just combined.
  7. Add all of the sour cream (or plain Greek yogurt). Mix until just combined.
  8. Add the remaining flour mixture. Mix until just combined. Do not over-mix.
Four step collage of apple cake batter being made in an electric mixer.

Assembling the Cake

After you have the caramelized apples, cinnamon-sugar, and cake batter made, it’s time to assemble the cake.

  • Spread half of the cake batter into a 9×13-inch baking pan that has been greased with non-stick cooking spray. Top with the apple mixture, spreading carefully to cover the batter.
  • Sprinkle with 2/3 of the cinnamon-brown sugar mixture.
Layering cake batter, with cooked apples, and cinnamon-sugar in a 9x13-inch cake pan.
  • Dollop the remaining cake batter over the apples and carefully spread even with a spatula. (NOTE: It may not cover the whole cake completely.)
  • Sprinkle the remaining 1/3 of the cinnamon-brown sugar over the cake batter.
Layering more cake batter and cinnamon-sugar in cake pan.

Baking and Glazing

Bake the apple fritter cake at 350˚F for 30-35 minutes until a toothpick comes out clean or with a few moist crumbs from the center of the cake and the cake springs back when touched.

  • When the cake is almost done, make the glaze by mixing together the powdered sugar, vanilla, and milk.
  • Immediately after removing the cake from the oven, poke holes all over the cake using a butter knife. (About 40 or so times.)
  • Pour the glaze over the cake and spread evenly with a spatula. Allow glaze to set about 20 minutes before serving.
Powdered sugar glaze in a bowl. Cake being poked with a knife and glaze being poured over the cake.

NOTE: If you want a thick layer of glaze on top, let the cake cool for 10-15 minutes before topping with glaze. Otherwise the glaze may melt into the cake and not be as visible. Then wait another 20 minutes for it to set up. You can also brush the glaze on the cake with a pastry brush for a more even coating.

Top view of glazed apple cinnamon cake in a 13x9-inch pan.

Serving and Storing

Cut the apple fritter cake into 15 pieces (3 rows by 5 rows) and serve while still warm.

Cover the pan with foil and store at room temperature for up to 3 days.

NOTE: The glaze will absorb into the cake during storage and make the top of the cake wet.

Square piece of glazed apple fritter cake on a plate.

More Apple Desserts

If you liked this apple cinnamon cake, then you might also like these apple desserts:

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

Square piece of glazed apple fritter cake on a plate.

Apple Fritter Cake

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 15 servings

Soft apple cinnamon cake with a sweet powdered sugar glaze.

Ingredients

Apple Filling:

  • 2 cups Granny Smith apples, peeled, thinly sliced, and then cut into 1-inch pieces (about 2-3 apples)
  • 1/3 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice (or water)

Cinnamon-Sugar

  • 1/2 cup light brown sugar, gently packed
  • 1/2 tsp ground cinnamon

Cake:

  • 2 1/4 cups all-purpose flour (stir, spoon & level)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/3 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup applesauce, room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream (or plain Greek yogurt), room temperature

Glaze:

  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup milk

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch cake pan with non-stick cooking spray. Set aside.
  2. In a medium saucepan, combine the sliced apples, granulated sugar, cinnamon, cornstarch, and lemon juice.
  3. Cook over medium heat for 5-6 minutes until the apples soften and the liquid thickens. Set aside to cool.
  4. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
  5. In a separate bowl, combine the brown sugar and cinnamon. Stir together and set aside.
  6. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the applesauce, eggs, and vanilla. Mix to combine. (Mixture may look curdled.)
  7. Add half of the flour mixture. Mix until just combined. Add all of the sour cream. Mix until just combined. Add the remaining flour mixture. Mix until just combined. Do not over-mix.
  8. Spread half of the cake batter into the prepared cake pan. Top with the apple mixture, spreading carefully to cover the batter. Sprinkle with 2/3 of the cinnamon-brown sugar mixture.
  9. Dollop the remaining cake batter over the apples and carefully spread even with a spatula. (NOTE: It may not cover the whole cake completely.) Sprinkle the remaining 1/3 of the cinnamon-brown sugar over the cake batter.
  10. Bake the apple fritter cake at 350˚F for 30-35 minutes until a toothpick comes out clean or with a few moist crumbs from the center of the cake and the cake springs back when touched.
  11. When the cake is almost done, make the glaze by mixing together the powdered sugar, vanilla, and milk.
  12. Immediately after removing the cake from the oven, poke holes all over the cake using a butter knife. (About 40 or so times.) Pour the glaze over the cake and spread evenly with a spatula. Allow glaze to set about 20 minutes before serving.

Notes

  • If you want a thick layer of glaze on top, let the cake cool for 10-15 minutes before topping with glaze. Otherwise the glaze may melt into the cake and not be as visible. Then wait another 20 minutes for the glaze to set up. You can also brush the glaze on the cake with a pastry brush for a more even coating.
  • Cover the pan with foil and store cake at room temperature for up to 3 days. NOTE: The glaze will absorb into the cake during storage and make the top of the cake wet.

Recommended Products

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Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 245mgCarbohydrates: 55gFiber: 1gSugar: 38gProtein: 3g

This data was provided and calculated by Nutritionix, and is an estimation only.

author: Amber Brady / Cuisine: American / Category: Cakes, Cupcakes and Frosting
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