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Apple Fritter Cake

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This Apple Fritter Cake is a moist, cinnamon-swirled dessert layered with tender apples and topped with a crackly vanilla glaze. It’s a nostalgic, crowd-pleasing treat that’s easy enough for weeknights and special enough for gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup (120ml) milk (whole milk preferred; dairy-free works too)
  • 2 cups (about 2 medium) apples, peeled and diced (half Granny Smith, half Honeycrisp recommended)
  • 1/3 cup (67g) granulated sugar (for apple filling)
  • 1 teaspoon ground cinnamon (for apple filling)
  • 1 tablespoon all-purpose flour (for apple filling)
  • 1/3 cup (67g) brown sugar, packed (for cinnamon swirl)
  • 1 teaspoon ground cinnamon (for cinnamon swirl)
  • 1 cup (120g) powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or non-stick spray. Line with parchment for easy removal if desired.
  2. In a medium bowl, toss together diced apples, 1/3 cup granulated sugar, 1 teaspoon cinnamon, and 1 tablespoon flour. Set aside. For softer apples, sauté in a small pan over medium heat for 3-4 minutes.
  3. In a small bowl, combine 1/3 cup packed brown sugar and 1 teaspoon cinnamon for the cinnamon swirl.
  4. In a large bowl, cream together softened butter and 3/4 cup granulated sugar until fluffy (about 2 minutes with a mixer). Beat in eggs one at a time, then add 1 tablespoon vanilla extract.
  5. In another bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add half the dry mix to the butter mixture, beating until just combined. Pour in 1/2 cup milk, mix, then add the rest of the dry ingredients. Batter will be thick.
  6. Spread half the batter in the prepared pan. Top evenly with half the apple mixture and half the cinnamon swirl. Repeat with remaining batter, apples, and swirl. For a marbled look, gently swirl the top layer with a butter knife.
  7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). If the top browns too quickly, tent loosely with foil.
  8. While the cake cools slightly, whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract. Pour over the warm cake.
  9. Let the glazed cake cool for at least 30 minutes before slicing and serving.

Notes

Mix tart and sweet apples for best flavor. Don’t overmix the batter to keep the cake tender. For gluten-free, use a measure-for-measure blend. For dairy-free, use plant-based milk and butter. The cake is freezer-friendly and tastes even better the next day.

Nutrition

Keywords: apple fritter cake, cinnamon swirl cake, apple dessert, easy apple cake, glazed apple cake, fall dessert, brunch cake, potluck dessert

Find it online: https://atomicbite.com/apple-fritter-cake-recipe-best-easy-cinnamon-swirl-dessert/