Apple Fritter Cake
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!
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.
Apple Cinnamon Cake
When I worked in a grocery store bakery, the apple fritter donuts were the most popular doughnut. Why?
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- 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.
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.
- In a medium saucepan, combine the sliced apples, granulated sugar, cinnamon, cornstarch, and lemon juice.
- Cook over medium heat for 5-6 minutes until the apples soften and the liquid thickens. Set aside to cool.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
- In a separate bowl, combine the brown sugar and cinnamon. Stir together and set aside.
- 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.)
- Add half of the flour mixture. Mix until just combined.
- Add all of the sour cream (or plain Greek yogurt). Mix until just combined.
- Add the remaining flour mixture. Mix until just combined. Do not over-mix.
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.
- 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.
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.
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.
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.
More Apple Desserts
If you liked this apple cinnamon cake, then you might also like these apple desserts:
- Apple Fritters Yeast
- Apple Sheet Cake
- Amish Apple Dumplings (Tastes of Lizzy T)
- Apple Fritter Monkey Bread
- Apple Brown Betty
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Apple Fritter Cake
Ingredients
Apple Filling:
- 2 cups (187 g) Granny Smith apples, peeled, thinly sliced, and then cut into 1-inch pieces (about 2-3 apples)
- ⅓ cup (68 g) granulated sugar
- ½ tsp ground cinnamon
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice, (or water)
Cinnamon-Sugar
- ½ cup (100 g) light brown sugar, gently packed
- ½ tsp ground cinnamon
Cake:
- 2 ¼ cups (270 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ⅓ cup (75 g) butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (122 g) applesauce, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240 g) sour cream, (or plain Greek yogurt) room temperature
Glaze:
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
- ¼ cup (59 ml) milk
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13-inch cake pan with non-stick cooking spray. Set aside.
- In a medium saucepan, combine the sliced apples, granulated sugar, cinnamon, cornstarch, and lemon juice.
- Cook over medium heat for 5-6 minutes until the apples soften and the liquid thickens. Set aside to cool.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
- In a separate bowl, combine the brown sugar and cinnamon. Stir together and set aside.
- 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.)
- 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.
- 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.
- 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.
- 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.
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.
Nutrition
Did you make this?
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Tastes so much like an apple fritter! I only used 2 granny smiths, but felt like I could have used 3 for more apples in the cake. I will definitely be making this again.
Awesome! I’m so glad you enjoyed it!