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Apple Fritter Cake

Apple fritter cake with tender vanilla cake layers and caramelized cinnamon apples, baked until golden and set. Finished with an easy powdered sugar glaze drizzled in irregular stripes for a bakery-style look.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 0.75 cup whole milk
For apple cinnamon layer
  • 2 cup apples, peeled and diced
  • 0.33 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
For glaze
  • 1 cup powdered sugar
  • 0.08 cup milk 2-3 tbsp
  • 0.5 tsp vanilla 1/2 tsp

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F, then grease a 9x13 baking dish. Set the dish aside so it’s ready for batter.
Make the apple cinnamon layer
  1. Toss diced apples with brown sugar, cinnamon, and nutmeg, then set aside. The apples should look evenly coated with the spices.
Mix the cake batter
  1. Beat softened butter and granulated sugar until fluffy. Look for a lighter, thicker texture before adding the eggs.
  2. Add eggs and vanilla extract, then beat until smooth. The batter should look cohesive and glossy.
  3. Whisk all-purpose flour, baking powder, and salt together. This evenly distributes the leavening and seasoning.
  4. Alternate adding the dry mixture and whole milk to the butter mixture. Mix just until combined so the batter stays tender.
Assemble and bake
  1. Spread half the batter in the prepared 9x13 baking dish. Cover the bottom in an even layer.
  2. Scatter half of the cinnamon apple mixture over the batter. You should see apple pieces across the surface.
  3. Add the remaining batter and top with the remaining apples. The top layer should be dotted with apples.
  4. Swirl with a knife to create a cinnamon ripple through the batter. Make a few gentle figure-eight motions for a marbled look.
  5. Bake at 350F for 40-45 minutes, until golden and a toothpick comes out clean. The center should spring back slightly when touched.
Glaze and serve
  1. Cool for 15 minutes before glazing. The cake should be warm but not hot so the glaze sets.
  2. Drizzle powdered sugar glaze made from powdered sugar, milk, and vanilla over the top. Let it fall in irregular stripes for the classic fritter-cake finish.

Notes

Pro tip: for the swirled cinnamon effect, keep the apples well-distributed and don’t overmix the batter after adding the milk. Store covered in the fridge for up to 4 days; rewarm individual slices in the microwave for 15-25 seconds. Freeze baked cake (glazed or unglazed) up to 2 months; thaw overnight in the fridge. For a lighter option, substitute half the butter with an equal amount of unsweetened applesauce.