This Apple Fritter Cake is soft, tender, and packed with cinnamon-spiced apples in every bite. I first made it on a chilly Sunday morning when I wanted something between a proper dessert and a cozy breakfast treat, and it's been on repeat ever since. The sweet glaze drizzled on top tastes just like the sticky coating on bakery apple fritters, but you get to make it at home with simple ingredients.
If you love warm spice cakes, you'll also want to try these Carrot Muffins or this dreamy Pumpkin Pie in a Jar for more comforting flavors.
What Makes This Apple Fritter Cake Special
This isn't your typical Apple Fritter Cake. The apples get cooked down with butter, brown sugar, and cinnamon before they go into the batter, which means they turn soft and syrupy instead of staying firm and dry. That step makes all the difference. You end up with pockets of sweet, spiced apple that taste like the filling in a classic apple fritter.
This Apple Fritter Cake is everything you love about apple fritters in an easy, shareable form. The caramelized apples, the warm spices, the sweet glaze it all comes together in a cake that's cozy, delicious, and just right for any time of day. If you're looking for more easy apple cake recipes or sweet treats to enjoy this season, you'll also love these Frosted Strawberry Cookies and this rich Nutella Cream Pie.
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Apple Fritter Cake Ingredients
Here's what you'll need to make this moist apple fritter cake recipe.
See Recipe Card Below This Post For Ingredient Quantities
For the Apples:
- Butter: Melts into the apples and helps them caramelize beautifully. Salted or unsalted both work here.
- Peeled and diced apples: Honeycrisp apples are my favorite for this recipe because they hold their shape and have a sweet-tart flavor. You'll need about 2 to 3 large apples to get 3 ½ cups diced.
- Light brown sugar, packed: Adds sweetness and a hint of molasses flavor that pairs perfectly with cinnamon.
- Cinnamon: The warm spice that makes everything taste like fall. It flavors the apples as they cook down.
For the Cake:
- Light brown sugar, packed: Sweetens the batter and adds moisture. Brown sugar keeps cakes tender.
- Unsalted butter, melted: Gives the cake richness and a soft crumb. Make sure it's fully melted but not too hot.
- Vegetable oil: Adds extra moisture and helps the cake stay soft for days.
- Milk: Whole or 2% milk works best. It adds tenderness and helps bring the batter together.
- Vanilla extract: A little vanilla enhances all the other flavors and adds warmth.
- Large eggs: Bind everything together and add structure to the cake.
- All-purpose flour: Forms the base of the cake. Measure it correctly by spooning it into the cup and leveling it off.
- Baking powder: Helps the cake rise and get fluffy.
- Baking soda: Works with the brown sugar to give the cake lift and a tender texture.
- Salt: Balances the sweetness and brings out the flavor of the apples and spices.
- Ground cinnamon: Adds warmth and spice throughout the cake batter.
- Allspice: A little allspice adds depth and a hint of complexity. It's subtle but makes a difference.
- Light brown sugar for topping: Sprinkled on top before baking, this creates a slightly crispy, caramelized layer.
For the Glaze:
- Powdered sugar, sifted: The base of the glaze. Sifting it prevents lumps and makes the glaze smooth.
- Milk: Thins out the powdered sugar to a pourable consistency. Add more or less depending on how thick you want it.
- Vanilla extract: Adds a touch of flavor to the glaze.
How to Make Apple Fritter Cake
Follow these steps to make the best Apple Fritter Cake with frosting from scratch.
Preheat oven: Preheat your oven to 350°F (175°C). Spray an 8×8" baking pan with nonstick cooking spray, line it with parchment paper, and spray the paper too. This makes sure the cake releases easily after baking.
Cook the apples: In a skillet over medium heat, melt the butter. Add the diced apples, ½ cup brown sugar, and 1 teaspoon cinnamon. Cook for about 8 minutes, stirring occasionally, until the apples are slightly tender and the mixture looks syrupy. The apples should smell sweet and caramelized. Remove from heat and set aside.
Mix the wet ingredients: In a large bowl, whisk together ¾ cup brown sugar and the melted butter until combined. Add the vegetable oil, milk, vanilla, and eggs. Whisk until the mixture is smooth and well blended.
Add the dry ingredients: Add the flour, baking powder, baking soda, salt, ½ teaspoon cinnamon, and allspice to the bowl. Whisk until the batter is partially combined. Don't overmix-a few lumps are fine.
Fold in the apples: Using a rubber spatula, gently fold in all but ½ cup of the cooked apples. The batter will be thick and chunky with apple pieces throughout.
Assemble the cake: Pour the batter into the prepared pan and spread it out evenly. Distribute the reserved ½ cup of apples and their juices on top of the batter. Sprinkle the 2 tablespoons of brown sugar over the entire surface.
Bake: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. The top should look golden and slightly crispy from the brown sugar.
Make the glaze: While the cake is baking, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Adjust the milk if you want a thicker or thinner glaze.
Cool and glaze: Let the cake cool in the pan for 15 minutes after baking. Drizzle the glaze over the warm cake, slice, and serve. The cake is especially good when it's still slightly warm.
Equipment For Apple Fritter Cake
- 8×8" baking pan: The perfect size for this Apple Fritter Cake. It bakes up thick and moist.
- Parchment paper: Lines the pan and makes cleanup easy. It also helps you lift the cake out cleanly.
- Nonstick cooking spray: Prevents sticking. Spray both the pan and the parchment paper.
- Skillet: For cooking down the apples with butter, sugar, and cinnamon.
- Large mixing bowl: Holds all the wet and dry ingredients as you mix the batter.
- Rubber spatula: Great for folding in the apples without deflating the batter.
- Whisk: Helps you mix the wet ingredients smoothly and blend the dry ingredients evenly.
- Toothpick: The easiest way to check if the cake is done baking.
- Small bowl: For mixing up the glaze.
Substitutions and Variations
Different apples: You can use Granny Smith for a tart flavor, Gala for extra sweetness, or a mix of both. Just make sure they're peeled and diced evenly.
Dairy-free: Swap the butter for vegan butter and use almond milk or oat milk instead of regular milk.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different but still delicious.
Extra spice: Add a pinch of nutmeg or ginger to the batter for more warmth.
Nuts: Fold in ½ cup of chopped pecans or walnuts for added crunch.
Cream cheese glaze: Mix 2 ounces of softened cream cheese into the glaze for a tangy, rich topping.
Storage Tips For Apple Fritter Cake
Room temperature: Store the Apple Fritter Cake in an airtight container at room temperature for 4 to 5 days. It stays moist and soft the whole time.
Refrigerator: If you prefer a firmer texture, you can refrigerate the Apple Fritter Cake for up to a week. Let it come to room temperature or warm it slightly before serving.
Freezer: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.
Reheating: Warm slices in the microwave for 10 to 15 seconds to bring back that fresh-baked feel.
Expert Tips
Don't skip cooking the apples. This step is what makes the cake taste like a real apple fritter. The apples get soft, sweet, and syrupy, which adds so much flavor.
Use room-temperature ingredients. Let your eggs and milk sit out for a bit before mixing. Room-temperature ingredients blend together more smoothly.
Don't overmix the batter. Whisk just until the dry ingredients are mostly combined. Overmixing can make the Apple Fritter Cake dense.
Check for doneness carefully. The toothpick should come out with a few moist crumbs, not wet batter. If it's completely clean, the cake might be a bit dry.
Let the cake cool before glazing. If you glaze it right out of the oven, the glaze will melt and soak in too much. Waiting 15 minutes gives you the perfect balance.
FAQ
How do you make apple fritter cake from scratch?
Start by cooking diced apples with butter, brown sugar, and cinnamon until they're soft and syrupy. Mix up a simple cake batter with brown sugar, melted butter, oil, eggs, and spices. Fold in most of the cooked apples, pour the batter into a pan, top with the remaining apples and a sprinkle of brown sugar, and bake until golden. Finish with a sweet vanilla glaze. Liam says the secret is not eating all the cooked apples before they make it into the batter.
Can I use different types of apples in apple fritter cake?
Absolutely. Honeycrisp, Granny Smith, Gala, and Fuji all work well. Honeycrisp and Gala are sweeter, while Granny Smith adds a nice tart contrast. You can even mix two types for more depth of flavor. Just make sure they're peeled and diced evenly so they cook at the same rate. Mom always says firmer apples hold up better in baking.
What glaze works best for apple fritter cake?
A simple vanilla glaze made with powdered sugar, milk, and vanilla extract is perfect. It mimics the sweet coating on classic apple fritters without being too heavy. If you want something richer, try a cream cheese glaze by mixing softened cream cheese into the powdered sugar mixture. Either way, drizzle it while the cake is still slightly warm for the best results.
How do I keep apple cake moist?
Use both melted butter and vegetable oil in the batter-the combination keeps the cake soft and tender for days. Don't overbake it; pull it out when a toothpick has just a few moist crumbs. Store the cake in an airtight container at room temperature, and it'll stay moist for up to 5 days. Karla swears by wrapping it in plastic wrap overnight to lock in even more moisture.
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Pairing
These are my favorite dishes to serve with Apple Fritter Cake
Apple Fritter Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch pan and line it with parchment paper, then lightly grease the parchment.
- Heat a skillet over medium heat. Add 2 tablespoons butter and melt. Stir in the diced apples, ½ cup brown sugar, and 1 teaspoon cinnamon. Cook, stirring occasionally, until apples are tender and release a syrupy juice, about 8 minutes. Remove from heat.
- In a large bowl, whisk together ¾ cup brown sugar and ½ cup melted butter until smooth. Add vegetable oil, milk, vanilla, and eggs; whisk until fully combined.
- Add flour, baking powder, baking soda, salt, ½ teaspoon cinnamon, and allspice to the wet ingredients. Whisk until just combined.
- Fold all but ½ cup of the cooked apples into the batter using a rubber spatula.
- Pour the batter into the prepared pan. Evenly distribute the reserved ½ cup of apples and their juices on top. Sprinkle 2 tablespoons of brown sugar over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- While the cake is baking, prepare the glaze by whisking powdered sugar, 2-3 tablespoons milk, and vanilla in a small bowl until smooth.
- Allow the cake to cool for 15 minutes after removing from the oven. Drizzle glaze over the cake, slice, and serve slightly warm.
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