Apple Fritter Cake Recipe
This easy apple fritter cake brings all the cozy flavors of a classic apple fritter into one soft, tender and fluffy cake. It’s packed with caramelized cinnamon spiced apples, warm spices and sweet brown sugar, with a sweet glaze that melts into every bite. Perfect for breakfast, brunch, or a cozy afternoon treat with a cup of coffee.
Equipment
- 1 skillet
- 1 knife and vegetable peeler
- 1 whisk
- 1 9 -inch springform pan
Ingredients
Cinnamon Apple Fritter Filling
- 3 cups diced apples
- ½ cup (100 g) light brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons (20 ml) melted butter
Apple Fritter Cake
- 2½ cups (300 g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (120 ml) melted butter or neutral baking oil
- ½ cup (100 g) light brown sugar
- ½ cup (135 g) apple butter
- 2 large eggs, room temperature
- 1 tablespoon (15 ml) vanilla extract
- ¾ cup (180 ml) buttermilk, room temperature
- 1 - 2 tablespoons light brown sugar, for topping
Glaze
- 1¾ cup (210 g) powdered sugar
- 3 - 4 tablespoons (45 - 60 ml) milk, to desired thickness
Instructions
- Peel, core and dice the apples into ½ inch pieces. Add the prepared apples, light brown sugar, butter and cinnamon to a skillet. Stir the ingredients together to fully coat the apples.3 cups diced apples, ½ cup (100 g) light brown sugar, 2 teaspoons ground cinnamon , 2 tablespoons (20 ml) melted butter
- Cook the apples over medium heat for about 10 minutes. The apples should be tender with a syrup like consistency. Portion out ½ cup for topping the cake before baking. Cool the apples down before using to make the apple fritter cake.
- Preheat the oven to 350 F (177 C). Grease the sides and line the bottom of a 9 inch (23 cm) springform or cake pan with parchment paper.
- In a large bowl, whisk the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt together until well combined.2½ cups (300 g) all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda , 1 teaspoon ground cinnamon , ¼ teaspoon ground nutmeg, ½ teaspoon salt
- In a large mixing bowl, whisk the melted butter, light brown sugar and apple butter together until smooth and well combined. Whisk in the eggs and vanilla extract until smooth and well combined.½ cup (120 ml) melted butter or neutral baking oil , ½ cup (100 g) light brown sugar, ½ cup (135 g) apple butter, 2 large eggs, room temperature, 1 tablespoon (15 ml) vanilla extract
- Alternating dry ingredients and buttermilk, mix in ? of the dry ingredients into the wet, followed by ½ of the buttermilk. Repeat until all the ingredients are just combined. Fold in the cooled cooked apples. Make sure to reserve ½ cup for topping the cake before baking (this was done in step 1).¾ cup (180 ml) buttermilk, room temperature
- Evenly spread pour and spread the apple fritter cake into the prepared pan. Top the cake with the reserved ½ cup caramelized apples and 1 -2 tablespoons light brown sugar.1 - 2 tablespoons light brown sugar, for topping
- Bake the fritter cake for 35 - 45 minutes or until a toothpick inserted into the center of the apple cake comes out with a few moist crumbs. Cool the pan in the pan for 15 - 20 minutes then top the cake with the glaze. Before topping the cake with the glaze, use a butter knife to loosen any stuck pieces of cake from the bottom or sides of the pan.
- To make the glaze, mix the powdered sugar with milk until smooth and well combined. Brush the glaze over the cake. The glaze should fully cover the top and melt down the sides of the cake still in the pan. The glaze needs about 45 minutes to set. Gently loosen the sides of the springform pan and gently remove from the cake. Transfer to a serving plate or serve right from the pan bottom of the pan.1¾ cup (210 g) powdered sugar, 3 - 4 tablespoons (45 - 60 ml) milk, to desired thickness
Notes
Store: Place the slices of the apple fritter cake in an airtight container at room temperature for up to 1 - 2 days. Then the cake should be transferred to the fridge for up to another 2 - 3 days.
Apple Fritter Cake Troubleshooting Tips:
- Cake is too dense: Avoid overmixing the batter. Mix just until the ingredients are combined, and make sure your baking powder and baking soda are fresh.
- Apples sank to the bottom: Cut the apples into smaller pieces and distribute them evenly throughout the batter. Very large or heavy pieces are more likely to sink.
- Cake is soggy in the middle: Extra moisture from very juicy apples can affect the texture. Make sure the cake is fully baked before removing it from the oven and allow it to cool before slicing.
- Cake turned out dry: Be careful not to overbake it. Start checking for doneness toward the end of the recommended baking time.
- Glaze is too runny: Add a little more powdered sugar until it reaches a thick but pourable consistency.
- Glaze is too thick: Add a few drops of milk or other liquid at a time until it becomes easy to drizzle.
- Cake sticks to the pan: Grease the pan thoroughly and, if appropriate for your pan, line the bottom with parchment paper before adding the batter.
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