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
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Save To Your Recipe BoxIngredients
For filling:
- 2 cup apples diced
- 1/2 cup granulated sugar
- 1/3 teaspoon cinnamon
- 1 pinch nutmeg freshly grated
- 2 teaspoon cornstarch
- 5 Tablespoon water
Additional filling:
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
For cake:
- 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
Glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 6 Tablespoon milk
Instructions
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 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.
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.
Nutrition
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Jeni says
Do you think this cake could be mailed, if mailed in the pan it was baked in?
Paula says
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.
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!
Joann says
Hi Paula, I have a question on the Apple Fritter Cake. I just went today and got 7 bushels of apples, my aunt makes apple sauce with it. But my question is, I got Granny Smith, Golden Delicious, and Gala. Which one of these would you recommend for this, if any of them? Thanks so much. 🙂
Paula says
Hi Joann, my first choice of those for the cake would be the Golden Delicious, they’ll stand up better without becoming mushy. Then my second choice would be the Gala. I have never been to an apple orchard, I’m so jealous! We have peach orchards where I live.
Gabrielle says
Hi there! This looks divine and I’m going to make it today! But I was just wondering; when I was looking at other recipes for apple fritter cake they were almost identical to the one you posted, but I noticed you have 1 1/4 cups of flour. Is it supposed to be 2 1/4 cups instead? Not sure if it’s a typo or not. But I just wanted to give you a heads up just in case it was a boo boo and you didn’t notice it…Okay thanks for sharing. I love your blog!
Paula says
Thank you so much for bringing that to my attention, Gabrielle! Yes, it should be 2 1/4 cup flour. I have corrected it on the post now.
Scarlett says
This is pinworthy! I LOVE apple fritters, so will have to try this. Thank you for listing what kind of apple you used. With so many different varieties it is hard to know which is best in each recipe.
Paula says
That’s my pet peeve, I’ve made too many bad cakes because I didn’t use the correct apple before. Other fruits are as bad. I’m so glad you like the cake! Thanks for stopping by.