Description
This Apple Fritter Cake is a moist and flavorful dessert that combines tender diced apples cooked with a cinnamon-brown sugar swirl inside a rich buttery cake. Finished with a sweet vanilla glaze drizzle, it captures all the tastes of classic apple fritters in an easy-to-make baked cake form.
Ingredients
Scale
Apple Mixture
- 2 cups diced apples (Granny Smith or Honeycrisp)
- 1 cup brown sugar
- 2 teaspoons cinnamon
Cake Batter
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Cook Apples: Peel, core, and dice the apples. In a skillet over medium heat, cook them with brown sugar and cinnamon for 5–7 minutes until softened. Then remove from heat and let the mixture cool.
- Prepare Wet Ingredients: In a mixing bowl, cream together the softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry mixture alternately with milk into the wet mixture, mixing until just combined and smooth.
- Layer Batter and Apple Mixture: Pour half of the batter into a greased 8×8 or 9×9-inch baking dish. Spread half of the cooked apple mixture and half of the cinnamon-brown sugar swirl on top. Use a knife to lightly swirl the layers together. Repeat the process with the remaining batter, apple mixture, and swirl, then lightly swirl again.
- Bake the Cake: Preheat the oven to 350°F (175°C). Bake the assembled cake for 40–45 minutes until a toothpick inserted in the center comes out clean.
- Prepare and Add Glaze: While the cake is still warm, mix powdered sugar, milk, and vanilla extract to create the glaze. Drizzle it evenly over the top and allow it to set before serving.
Notes
- Use tart apples like Granny Smith for optimal flavor and texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- The glaze can be adjusted in thickness by varying the milk amount; add more for a thinner glaze.
- Let the cake cool slightly before glazing for better absorption.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
