Apple fritter cake has everything you love about apple fritters, except it’s in the form of a cake and skips the frying. The tender apple pieces are studded in a soft cake with warm cinnamon, brown sugar, and a sweet glaze. Instead of frying individual doughnuts, those familiar flavors come together in a soft cake that you can bake in one pan and slice to share.
This cake is perfect for fall baking and a great dessert for Thanksgiving. It’s similar to the Apple Cider Donuts flavors, but it’s in the form of the cake.
The best apple fritter cake is not simply vanilla cake with diced apples mixed in, it has a load of cinnamon sugar, a tender crumb, plenty of apples, and a glaze that gives an apple fritter finish.
This cake is perfect for breakfast, brunch, an afternoon coffee break, or dessert. It has the familiar flavor of a bakery apple fritter without making and frying doughnuts.
What Is Apple Fritter Cake?
Apple fritter cake is a baked cake inspired by the classical apple fritter doughnut. A classic apple fritter is made with a sweet dough studded with pieces of cinnamon sugar apples. Typically the dough is fried until golden, then finished with a sugar glaze.
Apple fritter cake recreates those flavors and soft textures in a cake form. You have a tender vanilla cake, cinnamon sugar apples layered in between the cake, and a sweet glaze drizzled over the top.
What makes it an apple fritter cake rather than an ordinary apple cake or Apple Muffins is the balance of those elements. The apple flavor is strong and prominent with the cinnamon, and the glaze adds the sweet finish.
What Does Apple Fritter Cake Taste Like?
Apple fritter cake tastes like a cross between an apple fritter doughnut and a soft cinnamon apple coffee cake.
The apples bring a sweet, fruity flavor, while cinnamon and brown sugar add warmth and a caramel like sweetness. The cake itself is tender and buttery, giving the fruit a soft base without competing with it.
The glaze is what ties everything together. It adds a sweet vanilla finish that resembles the coating on a traditional apple fritter.
It won’t have the crisp, fried exterior of a doughnut because it is baked, but it captures the flavor combination that makes apple fritters so tasty!
Why You’ll Love This Apple Fritter Cake
- SO tasty! You have the flavors of an apple fritter without the frying. The cinnamon apples are tender and flavorful, the cake is so tender and soft, and the cinnamon sugar flavors are everywhere.
- The apples add softness to the cake, so it feels tender and soft for days.
- The cake has a tender, moist crumb with a sweet buttery flavor.
- The glaze, while optional, for us is a must! We love this Cream Cheese Icing similar to the one used in a cinnamon roll.
- This cake is perfect for breakfast or dessert.
- As always, this cake is really forgiving and hard to mess it up. The only trick is not to underbake it as it’s studded with apples and can be hard to tell when it’s completely done. SO Give it TIME in the oven and don’t rush opening the oven door!
- This recipe is very versatile in terms spices, use pumpkin spice mixmEasy to share: A single cake is simple to slice and serve to family or guests.
Ingredients You’ll Need
- Apples: Fresh apples provide the sweetness and soft moist texture that define this cake. Choose firm apples that hold their shape during baking rather than turning completely mushy.
- Brown sugar: Brown sugar adds a deeper sweetness to the apple filling, with a subtle molasses flavor that pairs beautifully with cinnamon. We use light brown sugar, however if you want a deeper flavor use dark brown sugar.
- Granulated sugar: This sweetens the cake itself and contributes to its tender texture.
- Ground cinnamon: Cinnamon is essential to the apple fritter flavor. It brings warmth to the apples and makes the classic apple cinnamon cake flavor shine. You can add a store bought apple pie spice mix for a spicier version or cardamom.
- Butter: Butter adds richness and flavor to the cake. It also helps create a tender crumb. Don’t use melted butter as you will be creaming it.
- All purpose flour: Flour provides the structure needed to hold the cake and apple filling together.
- Large Eggs: Eggs bind the ingredients, add structure, and help the cake rise.
- Milk and Sour Cream: Milk contributes moisture, and sour cream makes t he cake melt in your mouth soft.
- Baking powder: This provides the lift needed for a soft cake.
- Vanilla extract: Vanilla rounds out the sweetness and complements the apples, cinnamon, and glaze.
- Glaze: You can make a simple powdered sugar, milk and vanilla glaze that’s smooth and sweet. Or make our Cream Cheese Icing.
What Are the Best Apples for Apple Fritter Cake?
The apples you choose make a noticeable difference. You want apples that become tender during baking but retain enough structure to give you recognizable pieces of fruit in every slice. Here’s a list of what we love:
- Granny Smith: A classic baking apple with a tart flavor that balances the sweetness of the cake and glaze.
- Honeycrisp: Naturally sweet, crisp, and juicy, with a pleasant apple flavor that works especially well in baked desserts.
- Pink Lady Apples:A firm, sweet tart apple that holds its shape and gives the filling a balanced flavor.
- Fuji: Sweeter and milder, making it a good choice if you prefer less tartness.
We love using a variety and combo of those apples. Avoid apples that are already soft or overripe. They are more likely to break down during baking and leave you with a filling that lacks texture.
Should You Peel Apples for Apple Fritter Cake?
Peeling is highly recommended because that way the apples become softer and blend more naturally into the cake. Leaving the skin on is possible, but you will notice its texture in the finished dessert.
How Should You Cut the Apples?
Cut the apples into small, evenly sized pieces. Large chunks make the cake difficult to slice and alter the texture, while very small pieces can soften so much that they lose their texture.
Do You Need to Cook the Apples First?
Today, we didn’t cook the apples. We tested both cooking and not cooking, and found that cutting the apples into smaller size and using them raw is best. We also noticed that by tossing the apples in cinnamon sugar and letting them sit for 15 minutes before using, softens them a bit.
How to Make Apple Fritter Cake
Prepare the Apples
- Peel, core, and dice the apples into evenly sized pieces. Toss them in the cinnamon brown sugar in a medium bowl and let that sit for a while.
Make the Cake Batter
- In a large mixing bowl, add the softened butter and sugar. Use a stand mixer or electric mixer and beat on high.
- Make sure to add in the vanilla while beating.
- Beat on high speed for about 4-5 minutes until it’s really light in color.
- Add in the eggs and mix for another 2 minutes until fully incorporated into the butter.
- Now you need to have two separate bowls. One for the dry ingredients.
- Combine the flour, baking powder and salt in a bowl and whisk them until blended.
- In another bowl, add the sour cream and milk and mix them well. This way you are alternating the wet and dry mixtures into the butter mixture while the mixer is still running.
- Always start and end with the dry mixture.
- Now that you’re done and the batter is ready, you will need to start layering the cake.
Layer the Cake
- Prepare the baking pan with parchment paper, and spread in HALF of the batter evenly.
- Add HALF the apple mixture right on top of the batter.
- Sprinkle HALF of some cinnamon sugar mixture over the apples using tablespoons.
- Repeat the layering process by adding the remaining batter over the cinnamon sugar. Top that with the remaining apple mixture and the remaining cinnamon sugar.
- The cake is now ready to bake.
Bake Until Set
- Bake the cake for about 60 minutes, depending on the type of pan you’re using and the shape. A loaf pan will take between 65-75 minutes while a round cake pan will take about 55-60 minutes.
- The cake should be set in the center, and a tester inserted into a portion of cake should come out without wet batter. If the tester hits an apple piece, check another spot.
Glaze the Cake!
Remove the cake from the pan on to a wire rack. Drizzle the glaze over the cake, allowing it to settle across the top and drip freely on all sides.
Expert Tips for the Best Apple Fritter Cake
- Choose the right apples because firm baking apples give the cake recognizable pieces of fruit. Also consider the tartness and sweetness of the apples when making the cake.
- Cut the apples evenly because uniform pieces soften at a similar rate and make the cake easier to slice.
- Don’t overload the cake generously with apples, make sure the filling is enough without weighing down the batter.
- Keep the cake batter evenly distributed and the layers even when layering the apples in the middle and on top of the cake.
- Avoid overmixing the batter when you alternate the dry and wet ingredients. It’s best to have the mixer running on low and you can go ahead and gradually alternate the add ons.
- Make sure to beat the butter well initially and use room temperature soft butter.
- Check the center before removing the cake from the oven because the apples can make the center more moist, so check more than one area if a tester touches fruit.
- Let the cake cool before adding the glaze if you want a visible drizzle. A very warm cake absorbs more glaze, while a cooled cake allows it to remain on the surface.
- Don’t overglaze the fritter cake! A classic apple fritter has a light layer of glaze.
Apple Fritter Cake Variations
- Apple Fritter Cake with Streusel: Add a cinnamon brown sugar crumb topping for extra texture and a coffee cake like finish.
- Apple Fritter Cake with Apple Cider Glaze: Use apple cider in the glaze for a more concentrated apple flavor and a subtle tang.
- Apple Fritter Cake with Pecans: Add chopped pecans for a pleasant crunch that contrasts with the tender apples.
- Caramel Apple Fritter Cake: Finish the cake with a light caramel drizzle for a richer dessert inspired by caramel apples.
- Apple Fritter Cake with Maple Glaze: Use maple flavor in place of vanilla for a slightly deeper sweetness that pairs naturally with cinnamon apples.
Why Is My Apple Fritter Cake Soggy in the Middle?
Excess moisture from the apples is one possible cause. Apples release liquid as they soften, and too much liquid can make the center of the cake heavy. Use just the right amount of apples in the recipe.
Why Did My Apple Fritter Cake Sink?
A cake can sink when it is underbaked, or when the ingredient proportions have been changed. Too much wet apple filling can also weigh down the center. Use the correct pan, follow the recipe proportions, and check the center before removing the cake from the oven.
Why Is My Apple Fritter Cake Dense?
If you’ve used excess flour, overmixed the batter, or if the baking powder isn’t fresh or expired, these contribute to a dense cake.
Why Are the Apples Mushy?
The apples may have been really soft before using, or cut too finely or even shredded.
Why Did the Apples Sink to the Bottom?
Slight sinking during baking is normal, but a heavy layer of apples at the bottom can happen when the batter is too thin or the apples are unevenly distributed. Follow the recipe’s layering instructions and avoid this.
Why Did the Glaze Disappear Into the Cake?
The cake was probably too warm when the glaze was added. A warm cake absorbs more glaze, which creates a softer, less visible finish. Allow the cake to cool if you want the glaze to remain on top.
How Do I Know When Apple Fritter Cake Is Done?
The center should look set, and a tester inserted into a cake portion should come out without wet batter. Because the apples are moist, test more than one spot if necessary.
Make Ahead, Storage, and Reheating
- Can You Make Apple Fritter Cake Ahead of Time? Yes. You can bake the cake ahead and add the glaze closer to serving if you want a more defined finish. Allow the cake to cool completely before covering it.
- How Do You Store Apple Fritter Cake?: Store the cake in an airtight container and store it at room temperature for up to 3 days.
- Can You Freeze Apple Fritter Cake? Yes. it’s best to freeze the cake without the glaze when possible. Let it cool completely, wrap it securely, and protect it from freezer odors.
- Thaw over the counter while still covered, and add fresh glaze before serving. This gives the cake a better finish than freezing it with the glaze already applied.
Is apple fritter cake the same as apple cake?
No. Apple cake is a broad category of cakes made with apples. Apple fritter cake is specifically inspired by the apple fritter doughnut and features the combination of cinnamon apples, a tender cake, and a sweet glaze.
Does apple fritter cake taste like a doughnut?
It has the familiar flavor of an apple fritter, including cinnamon, tender apples, and a sweet glaze. However, it is baked rather than fried, so it does not have the same crisp exterior as a traditional doughnut.
Do you need yeast to make apple fritter cake?
No. Most apple fritter cake recipes use baking powder or another cake leavener rather than yeast. The cake is inspired by the flavor of an apple fritter, not made from traditional doughnut dough.
What kind of apples are best for apple fritter cake?
Granny Smith, Honeycrisp, and Pink Lady are excellent choices because they hold their shape during baking. Granny Smith offers a tart contrast to the sweet glaze, while Honeycrisp and Pink Lady are naturally sweeter.
Can you use applesauce instead of fresh apples?
Applesauce is not a direct substitute for diced apples. It provides apple flavor and moisture, but it will not create the distinct fruit pieces that give apple fritter cake its characteristic texture.
Can you use canned apple pie filling?
We don’t recommend it, because canned apple pie filling can not be a substitute for fresh apples. Canned filling is generally softer and may contain extra syrup, which can change the sweetness and moisture of the cake.
Can you make apple fritter cake with a boxed cake mix?
If you’re short on time, you can, however our cake batter is designed to perfectly support the apples and cinnamon sugar, and offer a soft crumb, buttery vanilla flavor. So we DON’T recommend it!
Can you make apple fritter cake without peeling the apples?
Yes. The peel is edible, but it remains more noticeable after baking. Peeling creates a softer and more uniform apple filling.
Can you make apple fritter cake in a loaf pan?
Yes. Apple fritter loaf cake is another popular way to enjoy these flavors. A loaf is deeper than a shallow cake pan, so the baking time and proportions need to suit the pan.
Should apple fritter cake be served warm or cold?
It can be served at room temperature or gently warmed. Room temperature makes it easier to slice neatly, while a slightly warm slice is lovely with vanilla ice cream.
Can you make apple fritter cake without glaze?
You can, but the glaze is an important part of what makes this cake resemble an apple fritter. If you prefer a less sweet dessert, use a thinner drizzle rather than leaving it off entirely.
Apple Desserts
Apple Cider Donuts
Swiss Apple Tart Recipe
Apple Crumble
Easy Candy Apples
Apple Crisp Recipe
Baked Apples
Apple Muffins
Baked Apple Fries With Raspberry Sauce
Apple Pie Stuffed Apples
Apple Fritter Cake
Apple fritter cake has everything you love about apple fritters, except it's in the form of a cake and skips the frying. The tender apple pieces are studded in a soft cake with warm cinnamon, brown sugar, and a sweet glaze. Instead of frying individual doughnuts, those familiar flavors come together in a soft cake that you can bake in one pan and slice to share.
Ingredients
Apples
- 2 apples peeled, cored and diced into 1/2 inch size pieces
- 2 tablespons brown sugar
- 1 teaspoon Cinnamon
Cinnamon Sugar
- 1/3 cup brown sugar
- 2 Teaspoons cinnamon
Batter
- 8 tabelspoons butter unsalted, at room temperature
- 2/3 cup sugar
- 2 teaspoons vanilla
Dry Ingredients
- 1 1/2 cups Flour
- 2 1/2 teaspoons baking powder
- pinch salt
Wet Ingredients
- 1/3 cup sour cream
- 1/3 cup milk
Glaze
- 1 ounce cream cheese
- 1/2-3/4 cup confectioner sugar
- 1 teaspoon milk
- 1 teaspoon vanilla
Instructions
-
Peel, core, and dice the apples into evenly sized pieces. Toss them in the cinnamon brown sugar, and let that sit for a while.
-
Preheat the oven to 375 degrees F.
-
In a large bowl, add the softened butter and sugar. Use a stand mixer or electric mixer and beat on high.
-
Make sure to add in the vanilla while beating.
-
Beat on high speed for about 4-5 minutes until it's really light in color.
-
Add in the eggs and mix for another 2 minutes until fully incorporated into the butter.
-
Now you need to have two separate bowls. One for the dry ingredients.
-
Combine the flour, baking powder and salt in a bowl and whisk them until blended.
-
In another bowl, add the sour cream and milk and mix them well. This way you are alternating the wet and dry mixtures into the batter while the mixer is still running.
-
Always start and end with the dry mixture.
-
Now that you're done and the batter is ready, you will need to start layering the cake.
-
Layer the Cake
-
Prepare the baking pan and spread in HALF of the batter evenly.
-
Add HALF the apple mixture right on top of the batter.
-
Sprinkle HALF of some cinnamon sugar mixture over the apples.
-
Repeat the layering process by adding the remaining batter over the cinnamon sugar. Top that with the remaining apple mixture and the remaining cinnamon sugar.
-
The cake is now ready to bake.
-
Bake the cake for 15 minutes and then drop the temperature to 350 degrees F.
-
Bake for about 60 minutes in total, depending on the type of pan you're using and the shape. A loaf pan will take between 65-75 minutes while a round cake pan will take about 55-60 minutes.
-
The cake should be set in the center, and a tester inserted into a portion of cake should come out without wet batter. If the tester hits an apple piece, check another spot.
-
Drizzle the glaze over the cake, allowing it to settle across the top and drip freely on all sides.
Recipe Notes
Expert Tips for the Best Apple Fritter Cake
- Choose the right apples because firm baking apples give the cake recognizable pieces of fruit. Also consider the tartness and sweetness of the apples when making the cake.
- Cut the apples evenly because uniform pieces soften at a similar rate and make the cake easier to slice.
- Don't overload the cake generously with apples, make sure the filling is enough without weighing down the batter.
- Keep the cake batter evenly distributed and the layers even when layering the apples in the middle and on top of the cake.
- Avoid overmixing the batter when you alternate the dry and wet ingredients. It's best to have the mixer running on low and you can go ahead and gradually alternate the add ons.
- Make sure to beat the butter well initially and use room temperature soft butter.
- Check the center before removing the cake from the oven because the apples can make the center more moist, so check more than one area if a tester touches fruit.
- Let the cake cool before adding the glaze if you want a visible drizzle. A very warm cake absorbs more glaze, while a cooled cake allows it to remain on the surface.
- Don't overglaze the fritter cake! A classic apple fritter has a light layer of glaze.
Apple Fritter Cake Variations
- Apple Fritter Cake with Streusel: Add a cinnamon brown sugar crumb topping for extra texture and a coffee cake like finish.
- Apple Fritter Cake with Apple Cider Glaze: Use apple cider in the glaze for a more concentrated apple flavor and a subtle tang.
- Apple Fritter Cake with Pecans: Add chopped pecans for a pleasant crunch that contrasts with the tender apples.
- Caramel Apple Fritter Cake: Finish the cake with a light caramel drizzle for a richer dessert inspired by caramel apples.
- Apple Fritter Cake with Maple Glaze: Use maple flavor in place of vanilla for a slightly deeper sweetness that pairs naturally with cinnamon apples.
Why Is My Apple Fritter Cake Soggy in the Middle?
Excess moisture from the apples is one possible cause. Apples release liquid as they soften, and too much liquid can make the center of the cake heavy. Use just the right amount of apples in the recipe.
Why Did My Apple Fritter Cake Sink?
A cake can sink when it is underbaked, or when the ingredient proportions have been changed. Too much wet apple filling can also weigh down the center. Use the correct pan, follow the recipe proportions, and check the center before removing the cake from the oven.
Why Is My Apple Fritter Cake Dense?
If you've used excess flour, overmixed the batter, or if the baking powder isn't fresh or expired, these contribute to a dense cake.
Why Are the Apples Mushy?
The apples may have been really soft before using, or cut too finely or even shredded.
Why Did the Apples Sink to the Bottom?
Slight sinking during baking is normal, but a heavy layer of apples at the bottom can happen when the batter is too thin or the apples are unevenly distributed. Follow the recipe's layering instructions and avoid this.
Why Did the Glaze Disappear Into the Cake?
The cake was probably too warm when the glaze was added. A warm cake absorbs more glaze, which creates a softer, less visible finish. Allow the cake to cool if you want the glaze to remain on top.
How Do I Know When Apple Fritter Cake Is Done?
The center should look set, and a tester inserted into a cake portion should come out without wet batter. Because the apples are moist, test more than one spot if necessary.
Make Ahead, Storage, and Reheating
- Can You Make Apple Fritter Cake Ahead of Time? Yes. You can bake the cake ahead and add the glaze closer to serving if you want a more defined finish. Allow the cake to cool completely before covering it.
- How Do You Store Apple Fritter Cake?: Store the cake in an airtight container and store it at room temperature for up to 3 days.
- Can You Freeze Apple Fritter Cake? Yes. it's best to freeze the cake without the glaze when possible. Let it cool completely, wrap it securely, and protect it from freezer odors.
- Thaw over the counter while still covered, and add fresh glaze before serving. This gives the cake a better finish than freezing it with the glaze already applied.
Is apple fritter cake the same as apple cake?
No. Apple cake is a broad category of cakes made with apples. Apple fritter cake is specifically inspired by the apple fritter doughnut and features the combination of cinnamon apples, a tender cake, and a sweet glaze.
Does apple fritter cake taste like a doughnut?
It has the familiar flavor of an apple fritter, including cinnamon, tender apples, and a sweet glaze. However, it is baked rather than fried, so it does not have the same crisp exterior as a traditional doughnut.
Do you need yeast to make apple fritter cake?
No. Most apple fritter cake recipes use baking powder or another cake leavener rather than yeast. The cake is inspired by the flavor of an apple fritter, not made from traditional doughnut dough.
What kind of apples are best for apple fritter cake?
Granny Smith, Honeycrisp, and Pink Lady are excellent choices because they hold their shape during baking. Granny Smith offers a tart contrast to the sweet glaze, while Honeycrisp and Pink Lady are naturally sweeter.
Can you use applesauce instead of fresh apples?
Applesauce is not a direct substitute for diced apples. It provides apple flavor and moisture, but it will not create the distinct fruit pieces that give apple fritter cake its characteristic texture.
Can you use canned apple pie filling?
We don't recommend it, because canned apple pie filling can not be a substitute for fresh apples. Canned filling is generally softer and may contain extra syrup, which can change the sweetness and moisture of the cake.
Can you make apple fritter cake with a boxed cake mix?
If you're short on time, you can, however our cake batter is designed to perfectly support the apples and cinnamon sugar, and offer a soft crumb, buttery vanilla flavor. So we DON'T recommend it!
Can you make apple fritter cake without peeling the apples?
Yes. The peel is edible, but it remains more noticeable after baking. Peeling creates a softer and more uniform apple filling.
Can you make apple fritter cake in a loaf pan?
Yes. Apple fritter loaf cake is another popular way to enjoy these flavors. A loaf is deeper than a shallow cake pan, so the baking time and proportions need to suit the pan.
Should apple fritter cake be served warm or cold?
It can be served at room temperature or gently warmed. Room temperature makes it easier to slice neatly, while a slightly warm slice is lovely with vanilla ice cream.
Can you make apple fritter cake without glaze?
You can, but the glaze is an important part of what makes this cake resemble an apple fritter. If you prefer a less sweet dessert, use a thinner drizzle rather than leaving it off entirely.
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