Introduction

This mouthwatering Apple Fritter Cake combines tender cake layers with a deliciously spiced apple filling and a sweet glaze. It’s like enjoying a classic apple fritter in cake form—perfect for breakfast, dessert, or any time you crave a cozy treat.

A rectangular white ceramic baking dish filled with a thick, freshly baked cinnamon roll casserole. The top layer is golden brown dough with swirls of dark cinnamon and sugar, irregularly textured and slightly cracked, showing soft and fluffy bread underneath. A shiny white glaze is drizzled unevenly across the top, adding a glossy finish that contrasts with the warm, deep brown cinnamon patches. The baking dish sits on a white marbled surface, and the warm tones of the casserole create a cozy and inviting appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Granny Smith apples, peeled and diced (about 2 medium)
1/3 cup white sugar
1/2 tsp ground cinnamon
2 tbsp cornstarch
2 tsp water
1/2 cup packed dark brown sugar
1/2 tsp ground cinnamon
1/3 cup unsalted butter, at room temp
3/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1 cup Greek yogurt or sour cream
2 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract (for the glaze)

Instructions

Step 1: In a medium saucepan, combine the peeled and diced apples, 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, cornstarch, and water. Heat over medium heat for 5-6 minutes until the apples soften and the mixture thickens. Remove from heat and let cool.
Step 2: In a small bowl, mix together the dark brown sugar and 1/2 teaspoon ground cinnamon. Set aside.
Step 3: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan with nonstick spray.
Step 4: In a stand mixer fitted with a paddle attachment, beat butter and granulated sugar for about 3 minutes until light and fluffy. Add applesauce, vanilla extract, and eggs, mixing on medium until combined. Scrape the bowl as needed.
Step 5: In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Alternately add the dry ingredients and Greek yogurt (or sour cream) to the wet mixture, beginning and ending with the dry. Mix until just combined, finishing by hand with a spatula to avoid overmixing.
Step 6: Spread half the batter evenly in the prepared pan. Spoon the cooled apple mixture over the batter, then sprinkle two-thirds of the brown sugar-cinnamon mix on top. Cover with remaining batter and then sprinkle the rest of the brown sugar mixture evenly over the top.
Step 7: Bake for 35-40 minutes until the center is set and a toothpick inserted comes out clean. Tent with foil during the last 10 minutes if browning too quickly. Keep the cake in the pan for the next step.
Step 8: While baking, whisk powdered sugar, milk, and vanilla extract until smooth. When cake is warm, poke 30 holes on the surface with a butter knife, then pour glaze evenly over the cake. Spread with a spatula and let set for 20 minutes before serving.

Tips & Variations

For extra flavor, substitute half the milk in the glaze with apple cider.
Use tart apples like Granny Smith for balanced sweetness and texture.
Be careful not to overmix the batter to keep the cake tender.
Swap Greek yogurt with sour cream for a richer texture.

Storage

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual slices in the microwave for about 15 seconds. To keep the glaze from melting, bring cake to room temperature before reheating.

How to Serve

A close-up of a square piece of cinnamon roll with visible layers including a golden brown dough base, a middle layer with soft apple chunks embedded in a light brown cinnamon mix, and a top layer coated in white icing that is slowly dripping down the sides. The piece is raised above the rest of the cinnamon rolls in the pan, showing the texture contrast between the slightly crispy edges and the soft inside. The background is softly blurred, highlighting the warm tones and gooey glaze of the pastry. The dish rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples in this cake?

Yes, though tart apples like Granny Smith are recommended for the best flavor and texture. Sweeter apples may make the filling less tangy but still delicious.

How do I know when the cake is done baking?

The cake is ready when the center is set and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.