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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.

Ingredients

  • 2 1/2 cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (180 g) sour cream or plain Greek yogurt
  • 1/2 cup (120 ml) whole milk
  • 3 medium apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and diced into 1/2-inch pieces

For the Cinnamon Sugar Swirl:

  • 1/4 cup (50 g) packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour

For the Vanilla Glaze:

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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a 10-inch bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar for 3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in two additions, alternating with the sour cream and milk. Mix on low speed until just combined.
  6. Gently fold in the diced apples.
  7. In a small bowl, stir together the brown sugar, cinnamon, and 1 tablespoon flour for the swirl.
  8. 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.
  9. Bake for 45 to 55 minutes (50 to 60 minutes for a bundt pan), until a toothpick inserted into the center comes out clean.
  10. 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.
  11. 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

Find it online: https://thefamilycooking.com/moist-apple-fritter-cake/