Description
Apple Fritter Cake is a baked twist on the classic fried apple fritter—sweet, cinnamon-spiced, and drizzled with vanilla glaze. Perfect for breakfast, brunch, or dessert, this tender cake is bursting with chunks of apples, brown sugar swirls, and cozy fall flavor.
Ingredients
2 cups diced apples (Granny Smith or Honeycrisp)
1 cup brown sugar (for the swirl)
2 teaspoons cinnamon
1/2 cup butter, softened
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
2/3 cup granulated sugar
1/2 cup milk
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup powdered sugar (for glaze)
2 to 3 tablespoons milk (for glaze)
1/4 teaspoon vanilla extract (for glaze)
Instructions
1. Peel, core, and dice the apples. In a skillet over medium heat, cook them with brown sugar and cinnamon for 5–7 minutes until softened. Let cool.
2. In a mixing bowl, cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, then vanilla.
3. In a separate bowl, mix flour and baking powder. Alternate adding dry mix and milk to the wet mixture.
4. Pour half the batter into a greased 8×8 or 9×9-inch baking dish. Add half of the apple mixture and half of the cinnamon-brown sugar swirl. Lightly swirl with a knife. Repeat with the remaining layers and swirl again.
5. Bake at 350°F (175°C) for 40–45 minutes until a toothpick comes out clean.
6. While warm, mix glaze ingredients and drizzle on top. Let set before serving.
Notes
Toss apples in 1 tablespoon of flour before layering to prevent sinking.
Avoid overmixing the batter to keep the cake tender.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 135mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Apple cake, cinnamon cake, fall dessert