Apple Fritter Cake Recipe

This post may contain affiliate links that won’t change your price but will share some commission.

Apple Fritter Cake is moist and bursting with flavor. It’s sweet, buttery and filled with caramel apples and cinnamon. Top it off with a sugary glaze and you have a cake that tastes just like an apple fritter!

Apple Fritter Cake is moist and bursting with flavor.

Apple Fritter Cake

If you love apple desserts just as much as I do then brace yourself for this cake. This cake packs all the flavor of homemade apple fritters in each bite. It’s moist, fluffy, and delicious!

This cake is very simple to prepare, a basic batter is layered between a luscious filling of cinnamon and sautéed apples.

While the cake is still warm, I poured a glaze over the cake. If you pour it on while the cake is warm it will seep down into the cake just like the glaze on fried apple fritters does.

I love a gooey cake and this cake was perfect!

Another delish fruit cake is this delicious Banana Cake.

Apple Fritter Cake

Ingredients for your Apple Fritter Cake

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet. 😍

  1. apples
  2. granulated sugar
  3. cinnamon
  4. nutmeg
  5. cornstarch
  6. water
  7. brown sugar
  8. butter
  9. applesauce
  10. vanilla
  11. eggs
  12. flour
  13. baking powder
  14. baking soda
  15. salt
  16. sour cream
  17. powdered sugar
  18. milk

Pink Lady and Granny Smith apples are the best for baking. However, but you can choose any kind of apple that you like as long as it has a firm texture and a good bit of acidity.

Apple Fritter Cake is moist and bursting with flavor.

What I used to make this cake

  1. My favorite stand mixer
  2. The best spatulas
  3. My favorite baking pan
Apple Fritter Cake is moist and bursting with flavor.
How do I store Apple Fritter Cake?

Store it in an airtight container on the counter for 5 to 6 days or in the refrigerator for 7 to 10 days. 

Can I freeze this cake?

Yes, it freezes very well. You can freeze the whole cake or freeze it in individual slices. Either way wrap the cake in plastic wrap then foil.

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

You may also enjoy my Pound Cake Series

  1. Fresh Strawberry Pound Cake
  2. Strawberry & Cream Pound Cake 
  3. Delicious Strawberry Cream Cake
  4. Strawberry Pound Cake
  5. Strawberry Buttermilk Pound Cake
Apple Fritter Cake

Apple Fritter Cake

Apple Fritter Cake is moist and bursting with flavor. It’s sweet, buttery and filled with caramel apples and cinnamon. Top it off with a sugary glaze and you have a cake that tastes just like an apple fritter!
Author: Paula
5 from 16 votes
Print Rate
Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings


For filling:

Additional filling:

For cake:



For filling:

  • Combine apples, sugar, water, cinnamon and cornstarch in a small saucepan. Bring to a boil then reduce heat to simmer. Simmer 5 to 7 minutes, stirring constantly until the sauce is thickened and the apples are soft. Set aside to cool. In a small bowl, combine brown sugar and cinnamon. Set aside.

For cake:

  • Preheat oven to 350 degrees. Spray a 9×13 inch cake pan with non-stick spray. Set aside. Cream butter and sugar until light and fluffy. Add applesauce and vanilla and mix until combined. Add eggs, one at a time, beating well after each addition.
  • Sift the dry ingredients together then add alternately with sour cream (or buttermilk) to sugar and butter mixture. Mix until just combined.
  • Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter and spread as evenly as possible. Sprinkle the cinnamon/sugar mixture over apples. Carefully spoon the remaining batter over sugar mixture.
  • Bake 30 to 35 minutes or until a wooden pick inserted into the center of the cake comes out clean or with dry crumbs on it.

For Glaze:

  • While cake is baking, mix glaze ingredients together. Whisk until completely smooth. When cake is done, immediately pour glaze over hot cake. Allow the glaze to set before cutting the cake.


Calories: 405kcal | Carbohydrates: 74g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 374mg | Potassium: 157mg | Fiber: 1g | Sugar: 54g | Vitamin A: 377IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!


  1. Question,
    How far in advance can I make this cake?
    I wanted to make it for this Memorial Day weekend

    1. I have only shipped pound cakes. You can but you’ll need to pack it tightly so it doesn’t shift and come of out the pan. I’d ship in the pan I baked it in. There are several videos on YouTube showing you how to pack cakes, cookies etc for shipping that you may want to watch.

  2. Pingback: 14 Best Quick and Easy Dessert Ideas – Recipes By Recipes
  3. Hello there, is it possible to make this cake using a “boxed cake mix”??? I would love to make this.
    Thank you

  4. Oh, I’m so excited to make this. As the granddaughter of a baker, I grew up with all sorts of wonderful doughnuts, including apple fritters. As a blind person, I don’t deep fry, however, so I have been learning how to recreate my favorite flavors in the oven rather than the deep frier. This looks like it’ll be one of the best recipes in that category. I do have a question though. As I said, I can’t see, and my screen reader says there is no exact measurement for the cinnamon you mix with the apple filling or the butter you cream with the sugar. Is that correct, or is this aggravating piece of technology just lying to me again? Thanks in advance for answering so I can run all the way to the store, get the ingredients and start making this lovely cake, which I might even share with a few other people, probably. (Waves.)

    1. I use 1/3 teaspoon cinnamon with the apples in the filling. And, I use 1/3 cup butter creamed with 3/4 cup sugar in the cake. I hope this helps and I hope you enjoy it.

      1. Thanks so much, and my apologies for delaying that thanks for so long. I was distracted by the small/large matter of a broken down furnace, which had the nerve to interrupt both my correspondence and my baking plans! And I’m sure I will enjoy it…the baking recommendation, not replacing the blasted furnace. And if I make the cake with slightly different measurements two or three times, I can tell everyone that I’m…experimenting, not over-indulging! Indeed, there’s no time to start like the present as there are some lovely apples and some free time calling my name this afternoon. Thanks again!

5 from 16 votes (15 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!