Why You’ll Love This Recipe

I make this apple fritter cake whenever I want the cozy flavor of an apple fritter without the hassle of deep frying. The batter is rich and moist thanks to sour cream, and it’s layered with cinnamon-sugar apples that bake into soft, jammy pockets. A simple vanilla glaze poured over the warm cake sets into a thin, sweet crust, just like the coating on a classic fritter. It comes together in one bowl, uses everyday pantry ingredients, and feeds a crowd, which makes it perfect for brunch, potlucks, or an afternoon treat with coffee. It also tastes even better the next day.

Ingredients

For the apple filling:

3 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced into 1/2-inch pieces
1/4 cup (50 g) packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon all-purpose flour

For the cake:

2 cups (250 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 cup (180 g) sour cream or plain Greek yogurt
1/4 cup (60 ml) whole milk

For the glaze:

1 1/2 cups (180 g) powdered sugar
2 to 3 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch of salt

Directions

Preheat the oven. Heat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
Prepare the apples. In a medium bowl, toss the diced apples with the brown sugar, cinnamon, and 1 tablespoon of flour until evenly coated. Set aside.
Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt.
Cream the butter and sugar. In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
Combine the batter. Add the dry ingredients in two additions, alternating with the sour cream and milk, and mix until just combined. The batter will be thick.
Layer the cake. Spread half of the batter into the pan. Top with half of the apple mixture, including any juices. Dollop the remaining batter over the apples and spread gently, then scatter the rest of the apples on top, pressing them in lightly.
Bake. Bake for 40 to 45 minutes, until the cake is golden and a toothpick inserted in the center comes out clean, with a few moist crumbs.
Glaze the cake. Let the cake cool for 10 minutes. Whisk the powdered sugar, 2 tablespoons of milk, vanilla, and salt, adding more milk a teaspoon at a time until the glaze is pourable. Drizzle over the warm cake and let it set for 15 minutes before slicing.

Servings and Timing

Prep time: 25 minutes
Bake time: 40 to 45 minutes
Cooling time: 25 minutes
Total time: about 1 hour 35 minutes
Servings: 12 slices

Variations

Maple glaze: I like to replace the vanilla in the glaze with 1/2 teaspoon maple extract and swap 1 tablespoon of the milk for pure maple syrup.
Brown butter: Brown the butter for the cake, then cool until just soft again, for a nutty, caramel-like flavor.
Nuts: Fold 1/2 cup of chopped pecans or walnuts into the apple mixture for crunch.
Caramel drizzle: Finish the cake with a drizzle of warm caramel sauce instead of, or in addition to, the glaze.
Spice it up: Add 1/4 teaspoon of nutmeg and a pinch of ground cloves to the batter.
Cinnamon swirl: Mix 2 tablespoons of sugar with 1 teaspoon of cinnamon and swirl it through the batter with a knife before adding the top layer of apples.

Storage and Reheating

Storing: Cover and keep at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in the microwave for 10 to 15 seconds, or in a 300°F (150°C) oven for 8 to 10 minutes.
Freezing: Wrap cooled, unglazed slices tightly and freeze for up to 3 months. Thaw overnight in the fridge, then reheat and add fresh glaze.
Make ahead: Bake the cake a day ahead and glaze it just before serving for the best texture.

FAQs

What apples work best?
Firm, tart apples like Granny Smith hold their shape and balance the sweetness. Honeycrisp, Braeburn, and Pink Lady are also great choices, and a mix of tart and sweet gives the best flavor.

Why is my cake dry?
It was most likely overbaked or the flour was packed into the measuring cup. Spoon the flour into the cup and level it off, and pull the cake from the oven as soon as a toothpick comes out with a few moist crumbs.

Can I use a different pan?
Yes. A 9-inch springform pan or a Bundt pan works too. A Bundt cake will need about 55 to 65 minutes, so check for doneness with a toothpick.

Do I have to peel the apples?
I recommend it for the softest texture, but you can leave the peels on if you prefer a more rustic cake. Dice the apples small so they cook through.

Can I use applesauce or other substitutes for the sour cream?
Plain Greek yogurt works one-to-one. Buttermilk or applesauce can work in a pinch, but the cake will be a bit less rich and tender.

Conclusion

This moist apple fritter cake is soft, cinnamon-spiced, and finished with a sweet glaze that makes it taste just like the bakery favorite. It’s easy to make and even easier to share. Serve it warm with a cup of coffee, and I think it’ll become a fall regular in your kitchen. If you try it, I’d love to hear how it turns out!

Moist Apple Fritter Cake

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This moist apple fritter cake has all the flavor of a bakery apple fritter in an easy, one-pan cake. A tender cinnamon-spiced batter is layered with juicy chunks of apple, swirled with brown sugar cinnamon, and finished with a sweet vanilla glaze that sets into a crackly shell. It is perfect for fall brunches, breakfast, or an afternoon treat with coffee.

Author: Laura
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes
Yield: undefined
Category: undefined
Method: Baking
Cuisine: American

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the butter, granulated sugar, and brown sugar for 3 minutes, until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Add the dry ingredients in two additions, alternating with the sour cream and milk. Mix on low speed until just combined.
Gently fold in the diced apples.
In a small bowl, stir together the brown sugar, cinnamon, and 1 tablespoon flour for the swirl.
Spread half of the batter into the prepared pan and sprinkle with half of the cinnamon sugar mixture. Add the remaining batter and top with the remaining cinnamon sugar. Use a knife to gently swirl it through the batter.
Bake for 45 to 55 minutes (50 to 60 minutes for a bundt pan), until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes. Meanwhile, whisk together the powdered sugar, 2 tablespoons milk, vanilla, melted butter, and salt until smooth, adding more milk as needed for a pourable glaze.
Pour the glaze over the warm cake and let it set for 10 minutes before slicing.

Notes

Use firm, tart apples like Granny Smith so they hold their shape and balance the sweet glaze.
Dice the apples small, about 1/2 inch, so they cook evenly and do not sink to the bottom.
Sour cream or Greek yogurt keeps the crumb extra moist and tender.
Do not overmix the batter. Stop as soon as the flour disappears for a soft, fluffy texture.
If the top browns too quickly, tent loosely with foil for the last 15 minutes of baking.
For a thicker glaze, add less milk. For a drizzle, add a little more.
Store covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Warm slices briefly in the microwave before serving.
The cake can be frozen unglazed for up to 3 months. Thaw overnight and glaze before serving.

Nutrition

Serving Size: 1 slice (1/16 of the cake)
Calories: 370
Sugar: 30 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 80 mg