Apple Fritter Cake Recipe
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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!
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.
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. 😍
- apples
- granulated sugar
- cinnamon
- nutmeg
- cornstarch
- water
- brown sugar
- butter
- applesauce
- vanilla
- eggs
- flour
- baking powder
- baking soda
- salt
- sour cream
- powdered sugar
- 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.
What I used to make this cake
- My favorite stand mixer
- The best spatulas
- My favorite baking pan
Store it in an airtight container on the counter for 5 to 6 days or in the refrigerator for 7 to 10 days.
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
- Fresh Strawberry Pound Cake
- Strawberry & Cream Pound Cake
- Delicious Strawberry Cream Cake
- Strawberry Pound Cake
- Strawberry Buttermilk Pound Cake
Apple Fritter Cake
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Ingredients
For filling:
- 2 cup apples diced
- 1/2 cup granulated sugar
- 1/3 teaspoon ground cinnamon
- 1 pinch freshly grated nutmeg freshly grated
- 2 teaspoon cornstarch
- 5 Tablespoon water
Additional filling:
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
For cake:
- 1/3 cup butter
- 3/4 cup granulated sugar
- 1/2 cup applesauce
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 and ¼ cup flour sifted then measured
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sour cream or buttermilk
Glaze:
- 2 cups powdered sugar (aka confectioners)
- 1 teaspoon pure vanilla extract
- 6 Tablespoon whole 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 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.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Question,
How far in advance can I make this cake?
I wanted to make it for this Memorial Day weekend
To me it’s better the long it sits
Can this be made as a layers cake or cupcakes?
Yes, it’ll be great either way.
Do you think this cake could be mailed, if mailed in the pan it was baked in?
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.
Yummy
Yum! I’ll be trying this soon!
Hello there, is it possible to make this cake using a “boxed cake mix”??? I would love to make this.
Thank you
Probably but I have not tested it with a cake mix
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.)
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.
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!
Wonderful recipe, thank you!