Why You’ll Love This Recipe
I’ll be honest, I wasn’t expecting this Apple Fritter Cake to taste so much like an actual apple fritter, but the flavor and texture exceeding my expectations, and I couldn’t be happier. This decadent apple cake will absolutely satisfy your apple fritter cravings. And it’s baked, which makes it a healthier choice. Unless you top it with ice cream or whipped cream, which I highly recommend.
- Less Mess! I LOVE apple fritters, but I’ve never wanted to try making them at home, because making fried food creates such a mess in my kitchen. This cake solves that problem!
- Simple Ingredients & Easy Prep: Pantry staples and a straightforward method make this a great bake for beginners or busy days.
- Feeds a Crowd: Baked in a 9×13 pan, this cake ideal for potlucks, brunch gatherings, or just a weekend with family.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Apple Fritter Cake
Get ready to fall in love with this Apple Fritter Cake! With a tender crumb, a swirl of rich cinnamon sugar, and a drizzle of creamy vanilla glaze, this cake is pure comfort. It’s perfect for cozy mornings or as a show-stopping dessert that will have everyone asking for seconds!
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Servings: 16
Calories: 437kcal
Ingredients
For the cake
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cups sugar
- 1 1/4 cups buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup butter melted, divided
- 3-4 cups apples peeled and diced
For the topping
- 1 cup butter very soft
- 1 cup brown sugar packed
- 2 tablespoons flour
- 1 tablespoon ground cinnamon
For the glaze
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Use 1 tablespoon of the melted butter to butter a 9×13 inch baking pan.
- Make the topping so it is ready. Mix the very soft 1 cup butter, 1 cup brown sugar, 2 tablespoons flour and 1 tablespoon ground cinnamon. Set aside at room temperature.
- In a large bowl, whisk together the 2 3/4 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 3/4 cups sugar. In a medium bowl, whisk together the 1 1/4 cups buttermilk, 2 eggs, 1 teaspoon vanilla, and remaining melted butter.
- Add the butter mixture to the dry ingredients and mix until no lumps remain. Spread the batter into the prepared pan. Arrange the diced apples evenly over the batter.
- Dollop the butter and brown sugar topping mixture over the apples and spread carefully to cover the apples as much as possible. Swirl a knife through the batter and topping to blend them together a bit.
- Bake for 40-45 minutes, or until firm and golden brown. Remove to a wire rack to cool.
- Meanwhile, whisk together the3 cups powdered sugar and 1 teaspoon vanilla for the glaze. Add 3-4 tablespoons milk gradually until glaze reaches desired consistency. Drizzle the glaze over the cooled cake.
Nutrition
Calories: 437kcal | Carbohydrates: 67g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 307mg | Potassium: 93mg | Fiber: 1g | Sugar: 48g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes & Substitutions
- Apple Choices: You’ll want to choose a firm, tart apple variety for this recipe to achieve the best flavor and texture. I like Granny Smith, but Honeycrisp and Pink Lady are also good choices. A mix of apples works great too! And yes, you do have to peel the apples. I can’t make you, but if you don’t, your cake will just be weird. And nobody likes weird cake.
- Flour Options (gluten-free): Use all-purpose flour for best results. You can substitute with a 1:1 gluten-free baking flour if needed—just be sure it includes xanthan gum.
- No Buttermilk, No Problem! Make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 1/4 cups milk and let it sit 5–10 minutes.
- Dairy-Free: Use any kind of milk you have on hand—dairy or non-dairy (like almond or oat milk). They all work well here.
Recipe Tips
- Making the topping before you start on the batter ensures it’s ready to go when you need it. Keep the topping at room temperature so it’s easy to spread over the apples.
- Sifting your flour into the mixing bowl will give your cake and even more light and airy texture.
- Start checking the cake for doneness at the 40-minute mark. The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can make the cake dry.
- If your cake is getting too brown before the baking time is up, just cover the top with a sheet of aluminum foil.
- Allow the cake to cool completely before drizzling the glaze. If the cake is too warm, the glaze may soak into the cake instead of creating a nice, sweet layer on top.
Storing Leftovers
- Room Temperature: Let the cake cool completely, then cover tightly with plastic wrap or place it in an airtight container. Store on the counter for 1 to 2 days.
- Refrigerator: You can refrigerate this cake for up to 5 days. Make sure it’s well wrapped or stored in a sealed container. Before serving, let it sit at room temperature or warm individual slices in the microwave for 10 to 15 seconds to bring back the soft texture.
- Freezer: Wrap individual slices or the whole cake tightly in plastic wrap, followed by foil, or place in a freezer-safe container. Freeze for up to 3 months.
Variations & Fun Twists
- Fall Spice Apple Cake: Add a pinch of nutmeg, allspice, or cardamom (or all three!) to the batter for extra fall flavor.
- Nutty Apple Cake: Mix chopped pecans or walnuts into the topping for added texture and crunch.
- Mini Apple Cakes: Bake in muffin tins for individual portions. Reduce the baking time to 20–25 minutes and test with a toothpick to check for doneness.
- Caramel Ice Cream Apple Cake: Top each serving with a scoop of vanilla ice cream and a drizzle of caramel sauce.
