Introduction

This mouthwatering Apple Fritter Cake captures the cozy flavors of cinnamon and fresh apples in a tender, moist cake. Perfect for a comforting dessert or a special breakfast treat, it features swirls of brown sugar and a sweet glaze that bring this classic favorite to life.

A square piece of cinnamon apple cake is being lifted by a spatula, showing three thick layers: a soft, light brown cake base with visible apple chunks in the middle, a middle layer rich with cinnamon sugar swirls, and a top layer covered with a glossy, white glaze drizzle. The cake sits in a white baking dish, and the background is a blurred kitchen setting with warm, glowing lights. The surface underneath is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the apple mixture:

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

For the cinnamon sugar layer:

1/2 cup packed dark brown sugar
1/2 tsp ground cinnamon

For the cake batter:

1/3 cup unsalted butter, at room temperature
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

For the glaze:

2 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

Instructions

Step 1: In a medium saucepan, combine the diced Granny Smith apples, 3/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 2 tablespoons cornstarch, and 2 teaspoons water. Heat over medium heat for 5-6 minutes, stirring occasionally, until the apples soften and the mixture thickens. Remove from heat and let cool.
Step 2: In a small bowl, mix together 1/2 cup packed dark brown sugar and 1/2 teaspoon ground cinnamon. Set aside for later use.
Step 3: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan with nonstick spray. In a stand mixer bowl fitted with a paddle attachment, beat 1/3 cup unsalted butter and 3/4 cup granulated sugar together for about 3 minutes until light and fluffy. Add 1/2 cup unsweetened applesauce, 1 teaspoon vanilla extract, and 2 large eggs. Mix on medium speed until combined, scraping the bowl as needed.
Step 4: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1 teaspoon ground cinnamon. Gradually add the dry ingredients and 1 cup Greek yogurt (or sour cream) alternately to the wet batter, starting and ending with the dry ingredients. Mix until just combined, finishing by hand with a spatula to avoid overmixing.
Step 5: Spread half of the cake batter evenly in the prepared pan. Spoon the cooled apple mixture over the batter and spread to cover. Sprinkle two-thirds of the brown sugar-cinnamon mixture over the apples. Cover with the remaining batter, spreading gently to an even layer. Finally, sprinkle the remaining brown sugar-cinnamon mixture on top.
Step 6: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. If the cake browns too quickly, tent with foil during the last 10 minutes. Leave the cake in the pan for the next step.
Step 7: While the cake bakes, whisk together 2 cups powdered sugar, 1/3 cup milk, and 1 teaspoon vanilla extract until smooth. When the cake is warm, poke about 30 holes evenly across the surface with a butter knife. Pour the glaze over the cake, spreading it evenly. Let set for about 20 minutes before serving.

Tips & Variations

For added flavor, substitute half the milk in the glaze with apple cider.
Use tart apples like Granny Smith for the best balance of sweetness and acidity.
To make the cake lighter, gently fold the batter by hand at the end instead of mixing with a mixer.

Storage

Store the Apple Fritter Cake covered at room temperature for up to 3 days or refrigerate for up to a week. Reheat slices gently in the microwave for 15-20 seconds to revive softness. The glaze may soften over time but remains delicious.

How to Serve

A single square piece of cinnamon roll cake on a white plate, showing two main layers: the bottom layer is a light brown, soft cake with small air holes, and the top layer is a gooey swirl of cinnamon sugar with a shiny glaze of white icing drizzled unevenly across the surface. The cake looks moist with visible cinnamon specks and a slightly caramelized texture on top. The plate rests on a wood table with a white marbled backdrop and blurred background elements in soft light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other apples instead of Granny Smith?

Yes, you can use other firm, tart apples like Honeycrisp or Braeburn, but Granny Smith are preferred for their tartness which balances the sweetness well.

Can I make this cake ahead of time?

Absolutely! You can bake the cake the day before, store it covered, and add the glaze just before serving for a fresh finish.