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A freshly baked apple fritter cake with a golden brown crust and a delicate glaze drizzle, placed on a light wood kitchen table with sliced apples and cinnamon sticks around it.
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Apple Fritter Cake

Bake apple fritter cake with cinnamon-apple pockets and a thin glaze. Learn how to manage apple moisture and let the glaze set.
Course Desserts
Cuisine American
Keyword Apple Fritter Cake
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 16 servings
Calories 420kcal
Author C. Sophie

Equipment

  • 9x13 inch pan
  • Large Skillet
  • Mixing bowl
  • Measuring cups
  • Measuring spoons

Ingredients

All-Purpose Flour

  • 2 1/4 cups All-Purpose Flour
  • 1 cup granulated sugar
  • 12 tablespoons unsalted butter, room temperature
  • 3/4 cup milk
  • 3 large eggs
  • 2.5 teaspoons baking powder
  • 1/4 teaspoon nutmeg or allspice
  • 1 teaspoon salt
  • 3.5 cups diced apples (1/2" pieces)
  • 2 tablespoons butter
  • 1.5 teaspoons cinnamon
  • 1/2 cup brown sugar
  • 3/4 cup confectioners' sugar
  • 1.5-3 tablespoons milk
  • 0.5 teaspoon alcohol-free vanilla extract

Instructions

  • Preheat oven to 350°F (175°C).
  • Prepare a 9x13 inch pan with parchment paper.
  • In a large skillet, melt 2 tablespoons of butter over medium heat. Add 3.5 cups of diced apples, 1.5 teaspoons of cinnamon, and 1/2 cup of brown sugar. Cook until the liquid has evaporated and the apples are sticky.
  • In a large mixing bowl, combine 2 1/4 cups of flour, 1 cup of granulated sugar, and 2.5 teaspoons of baking powder.
  • Add 12 tablespoons of unsalted butter to the dry ingredients and mix until the mixture resembles sand.
  • In a separate bowl, whisk together 3/4 cup of milk, 3 large eggs, and 0.5 teaspoon of alcohol-free vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Spread the batter evenly into the prepared pan.
  • Spoon the cooked apple mixture evenly over the batter.
  • Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
  • Once the cake is cool, prepare the glaze by whisking together 3/4 cup of confectioners' sugar, 1.5-3 tablespoons of milk, and 0.5 teaspoon of alcohol-free vanilla extract.
  • Drizzle the glaze over the cooled cake.

Notes

Nutritional information:
  • Calories: 420
  • Protein: 4g
  • Carbohydrates: 50g
  • Fat: 22g
  • Saturated fat: 13g
  • Cholesterol: 60mg
  • Sodium: 350mg
  • Potassium: 150mg
  • Fiber: 2g
  • Sugar: 30g
Tip: Let the cake cool completely before serving.