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
If you love apple desserts just as much as I do then brace yourself for this ake. 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!
What I used to make this cake
- My favorite stand mixer
- The best spatulas
- My favorite baking pan
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
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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!
- 2 cup apples diced
- 1/2 cup granulated sugar
- 1/3 teaspoon cinnamon
- 1 pinch nutmeg freshly grated
- 2 teaspoon cornstarch
- 5 Tablespoon water
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup butter
- 3/4 cup sugar
- 1/2 cup applesauce
- 1 teaspoon vanilla
- 3 large eggs
- 2 and ¼ cup flour sifted then measured
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sour cream or buttermilk
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 6 Tablespoon milk
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.
Preheat oven to 350 degrees. Spray a 9x13 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.
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.
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Paula says
Yummy
Vicki says
Yum! I’ll be trying this soon!
Dorinda says
Hello there, is it possible to make this cake using a “boxed cake mix”??? I would love to make this.
Thank you
Paula says
Probably but I have not tested it with a cake mix
Melissa says
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.)
Paula says
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.
Melissa says
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!
Debbie Caraballo says
Wonderful recipe, thank you!