Apple Fritter Cake Recipe
Tender chunks of cinnamon-sugar apples add lots of texture to this apple fitter cake. You don't need an electric mixer to make this easy recipe, and the cake bakes in just 30 minutes!
Ingredients
Cinnamon Sugar Apples
- 3 cups chopped apples (360 grams; I used Honeycrisp)
- ¼ cup packed light brown sugar (50 grams)
- ½ teaspoon ground cinnamon
Apple Fritter Cake
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ cup unsalted butter melted (113 grams; 1 stick)
- ¾ cup packed light or dark brown sugar (150 grams)
- ½ cup whole milk at room temperature (120 ml; microwave for 15 seconds if needed)
- ⅓ cup unsweetened applesauce (80 grams) or plain Greek yogurt/sour cream
- 2 large eggs at room temperature
- 1 ½ teaspoons pure vanilla extract
Icing
- 1 ½ cups powdered sugar (180 grams)
- 2 to 3 tablespoons milk or reserved apple juice mixture plus more as needed
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9x13” pan with nonstick cooking spray and set aside.
- To make the cinnamon sugar apples: Combine the chopped apples, brown sugar, and cinnamon in a large mixing bowl and stir until well combined. Set aside.3 cups chopped apples, ¼ cup packed light brown sugar, ½ teaspoon ground cinnamon
- To make the apple fritter cake: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ½ teaspoon salt
- In a separate mixing bowl, whisk together the melted butter, brown sugar, milk, applesauce, eggs, and vanilla extract until fully combined.½ cup unsalted butter, ¾ cup packed light or dark brown sugar, ½ cup whole milk, ⅓ cup unsweetened applesauce, 2 large eggs, 1 ½ teaspoons pure vanilla extract
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Using a slotted spoon, scoop the chopped apples out of the mixing bowl and into the batter, leaving as much juice behind as possible. If you prefer, you can save the leftover juice and add it to the icing later (I prefer to do this!).
- Once all of the chopped apples are added, gently fold them in, making sure not to over mix the batter.
- Pour the batter into the prepared pan and spread it around into one even layer.
- Bake for 23 to 28 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for 30 minutes.
- Note: If you plan to serve this cake later or the next day, I recommend waiting to add the icing! If you add the icing and cover the cake, it will start to melt after several hours.
- To make the icing: Add the powdered sugar, 2 tablespoons of milk (or some of the reserved apple juice mixture from earlier), and vanilla extract to a large mixing bowl and whisk until well combined and no lumps remain. If the icing is too thick, add ½ teaspoon of milk at a time as needed. Pour the icing all over the top of the cake and spread it around.1 ½ cups powdered sugar, 2 to 3 tablespoons milk or reserved apple juice mixture, ½ teaspoon pure vanilla extract
- Allow to set for 15 to 20 minutes before slicing and serving.
Video
Notes
Storage Instructions: Cake may be stored in an airtight container at room temperature for 2 to 3 days. If you plan to make this cake ahead of time, I recommend waiting to add the icing until right before serving.