Description
This Mouthwatering Apple Fritter Cake brings the comforting flavors of apple fritters into a moist, tender cake layered with spiced apple filling and cinnamon sugar. Featuring a luscious vanilla glaze, this dessert bakes up beautifully in a 9×13 pan, perfect for sharing at gatherings or enjoying as a cozy treat. The cake combines tender crumb, warm cinnamon notes, and sweet-tart apple chunks for a delightful balance of taste and texture.
Ingredients
Apple Mixture
- 1/3 cup white sugar
- 2 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 2 tsp water
- 2 cups Granny Smith apples (diced into 1/2-inch pieces)
Cinnamon Sugar Layer
- 1/2 cup dark brown sugar (packed well)
- 1/2 tsp ground cinnamon
Cake Batter
- 1 tsp vanilla extract (pure vanilla for best flavor)
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 2 large eggs (room temperature for better emulsification)
- 1/2 tsp kosher salt
- 1/3 cup unsalted butter (room temperature)
- 1 tsp ground cinnamon
- 2 1/4 cups all-purpose flour (King Arthur preferred)
- 1/2 cup unsweetened applesauce
- 1 tsp baking soda
- 1 cup Greek yogurt (or sour cream)
Glaze
- 2 cups powdered sugar
- 1/3 cup milk (or half milk, half apple cider for variation)
- 1 tsp vanilla extract
Instructions
- Prepare Apple Mixture: In a medium saucepan, combine diced Granny Smith apples, 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, 2 tablespoons cornstarch, and 2 teaspoons water. Heat over medium heat for 5-6 minutes, stirring occasionally, until apples soften and liquid thickens. Remove from heat and allow to cool while continuing with other parts of the recipe.
- Mix Cinnamon Sugar Layer: In a small bowl, blend 1/2 cup packed dark brown sugar with 1/2 teaspoon ground cinnamon. Set aside for assembly later.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan by coating it with nonstick spray.
- Make Cake Batter – Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat 1/3 cup unsalted butter and 3/4 cup granulated sugar on medium speed for about 3 minutes until light and fluffy.
- Add Wet Ingredients: Add 1/2 cup unsweetened applesauce, 1 teaspoon vanilla extract, and 2 large room-temperature eggs to the butter mixture. Mix on medium speed until well combined, scraping down the sides of the bowl as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1 teaspoon ground cinnamon.
- Incorporate Dry Ingredients and Yogurt: Gradually add the dry ingredients alternated with 1 cup Greek yogurt (or sour cream) to the wet batter. Begin and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which could make the cake tough. Finish folding the batter by hand with a spatula for a tender crumb.
- Layer the Cake: Spread half of the batter evenly into the prepared 9×13 pan. Spoon the cooled apple mixture over the batter, spreading evenly to cover the surface. Sprinkle about two-thirds of the cinnamon sugar mixture on top of the apples. Cover with the remaining batter, spreading gently and evenly to form the top layer. Finally, sprinkle the remaining cinnamon sugar evenly over the top of the batter.
- Bake the Cake: Place the pan in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean. If the cake is browning too quickly toward the end of baking, tent loosely with foil for the last 10 minutes to prevent over-browning.
- Prepare Vanilla Glaze: While the cake bakes, whisk together 2 cups powdered sugar, 1/3 cup milk, and 1 teaspoon vanilla extract in a bowl until smooth. Optionally substitute half the milk for apple cider for an extra flavor boost.
- Glaze and Cool: Once the cake comes out of the oven and is still warm, use a butter knife to poke about 30 holes evenly over its surface. Pour the glaze evenly over the cake and spread gently with a spatula to cover all areas. Let the glaze set for about 20 minutes before slicing and serving to allow the flavors to meld and the glaze to firm up properly.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Do not overmix the batter to keep the cake tender.
- The apple cider substitution in the glaze adds a nice depth of flavor.
- Tent the cake with foil if it browns too fast during baking.
- The cake is best served slightly warm or at room temperature.
- Greening the apples, like Granny Smith, offers a nice tart balance to the sweetness.
