Apple Fritter Cake

Apple Fritter Cake is a soft apple filled cake, with a crispy sugar glaze! You’re favorite old fashioned doughnut in cake form!

Fork cutting into apple fritter cake

So my husband refuses to eat breakfast for dinner. Like ever.

BUT he will eat dinner for breakfast. (????) Basically, no pancakes for dinner, no way, but Sesame Chicken for breakfast, yes please.

And quite honestly, I never really gave it much thought until our little guys came along…Kids historically LOVE breakfast for dinner. But I have to deprive my children this milestone of childhood because the husband puts his foot down. Oh, and also, anywhere that SELLS breakfast for dinner he will deny. iHop?  Only before 11:00 am. A Diner?  Drag him kicking and screaming. And don’t even mention Cracker Barrel. Sighhhhhhh.

BUT sometimes I like to trick him and serve breakfast for dessert…He doesn’t even know what’s happening.

I am basically a dessert wizard. Case in point…Apple Fritter Cake. Cake that derived from a breakfast food, shape-shifted into a cake, disguised as dessert.

Freshly glazed apple fritter cake

How to Make Apple Fritter Cake

This apple cake cake is so soft and moist..loaded with apples and cinnamon.

Granny smith apple and a jar of ground cinnamon

Chop up a couple apples…

Diced peeled apples on a cutting board

You’ll need about 2 cups of diced apples…

The trick for this cake is cooking your apples to make them soft and delicious.

Diced peeled apples in a measuring cup

Cook them up with some sugar, cinnamon, cornstarch and water…

Top view of peeled, diced apples cooking with cinnamon in a saucepan

Let your apples cool. The syrup will thicken up and it will be glorious.

Meanwhile make your cake batter.  You’ll need to add some applesauce to your butter and sugar…

Applesauce being poured into a mixing bowl of batter

Add in some eggs and vanilla too.  The batter will look a little odd, but it’s ok.

A mixing bowl of batter

Next add in your dry ingredients…

Two mixing bowls with dry and wet ingredients

And some Greek yogurt.  Alternate them as you add them.

Yes, you could sub this for sour cream too!

A measuring cup of greek yogurt

Then spread half of the batter in a prepared 9×13.

Pour your delicious apple concoction up on top…

Collage of two photos of batter in a baking dish with diced apples with cinnamon on top

Then sprinkle some brown sugar and cinnamon on top of that.
Finish by spreading the remainder of your batter to cover the apples and a little more brown sugar.

Can you believe this is real life?

Collage of 3 photos of unbaked apple fritter cake

When your cake is baked, you need to poke it a little bit. Grab a butter knife and stab it 31 times. Exactly.

Apple fritter cake in a baking dish being cut with a butter knife

Then whip up a little glaze. It’s just a little powdered sugar, milk, and vanilla.

Glaze being poured over baked apple fritter cake

Then pour this over top of your holey-hot cake.
The glaze will coat the cake and sink in, leaving you with a crispy, sugary coating.

Let the heavens open up and sing to you now…

Finished apple fritter cake

Let it cool a few minutes and then stick your face in it.

Slice of apple fritter cake with fork

Or use a fork. Whatever.

Fork cutting into apple fritter cake

This Apple Fritter Cake recipe was originally posted on my website in 2012. I have updated some of the photos and recipe.

Enjoy!

Print

Apple Fritter Cake

  • Author: Cookies & Cups
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 35 minutes
  • Total Time Total Time: 55 mins
  • Yield Yield: serves 12 1x
  • Category Category: Cake
  • Method Method: Oven
  • Cuisine Cuisine: Breakfast

Description:

This apple cake is easy to make and is just like the old fashioned donut!


Scale

Ingredients:

Filling

  • 2 cups peeled and large diced Granny Smith Apples (about 2 medium)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 2 teaspoons water
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon cinnamon

Cake

  • 1/3 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 cup Greek yogurt or sour cream

Glaze

  • 2 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla

Instructions

Filling

  1. In a medium saucepan combine apples, granulated sugar, cinnamon, cornstarch and water.
  2. Heat on medium heat for 5-6 minutes until apples soften and the liquid thickens. Set aside to cool.
  3. Mix the dark brown sugar and cinnamon in a small bowl and set aside.

Cake

  1. Preheat oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.
  2. In the bowl of your stand mixer, fitted with the paddle attachment mix the butter and sugar together for 3 minutes until fluffy.
  3. Add the applesauce, vanilla, and eggs and mix on medium until combined, scraping the sides of the bowl as necessary.
  4. In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. Add the dry mixture and the Greek yogurt in alternating parts, starting and ending with the dry. Mix until just combined.
  6. Spread 1/2 of the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter. Then top with 2/3 of the brown sugar, sprinkling all over the apple mixture.
  7. Cover with the remaining batter and sprinkle the remaining 1/3 of the brown sugar all over the top.
  8. Bake 35-40 minutes, or until the center of the cake is set.

Glaze

  1. When the cake has only a few minutes left baking, prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl until smooth.
  2. When cake is done, immediately poke holes in the cake using a butter knife, about 30 pokes.
  3. Pour the glaze over the top of the cake spreading to cover it completely. Let the glaze set up for about 20 minutes before serving.

Notes:

Store airtight for up to 3 days

Nutrition Information:

526
53.4 g
276.9 mg
21.1 g
78.4 g
7.3 g
89.9 mg

Keywords: cookies and cups, apple cake, apple fritter, apple recipe, cake recipe, fall baking, apple desserts

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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M L
Apr 28, 2022 11:18 am

Made this yesterday. YUMMY.
Made half a recipe. Okay, I read thru recipe and still made errors. I thought I had applesauce but out so used an extra 4T butter in place of it. Added the brown sugar and cinnamon to apples in sauce pan rather than saved for the topping. (Just a thought…maybe have the topping of brown sugar and cinnamon separate from the apple mixture section for old people like me.) I did what another reader did…added the cooled apple mixture to the batter. Turned out great. Will make again and again and again. Thx

Dee
Apr 19, 2022 9:37 am

I made this for Easter. What a disappointment. It tasted like a spice cake with apples added. Don’t think I will make it again

Robin
Mar 28, 2022 1:52 pm

This recipe is absolutely delicious. I definitely will be making it again. Thanks for the awesome recipe. Everyone loved it.

Brandy Coats
Nov 12, 2021 5:18 pm

Omg. I just made this. First of all, my house smells amazing!!! And Ia6 have already taken a bite it is to die for. Will make it again for Thanksgiving. Ty for sharing this recipe. Will follow you for more.

Ketra
Nov 10, 2021 8:45 pm

I made this recipe but had to sub a couple items. Had no apple sauce so I made a quick one in the Instant pot with 2 cups apple chunks, cinnamon, sugar and water for about 7 minute. Threw it in the freezer while I prepped the rest. I used half greek yogurt and half whole buttermilk. Because…well..thats all a girl had. I also cut the cake batter in half because I did a pear fritter and apple fritter. I will say, I used a lot of vanilla and threw in a splash of butter flavor. This is Devine! The… Read more »

Riva Kestenbaum
Sep 19, 2021 6:42 pm

Hi! This cake is amazing whenever I’ve made it (as are the many recipes I consistently bake from your site!) I’m traveling and won’t have access to a mixer at the home I am staying- I was wondering if I can sub the butter out for canola oil since it’s somewhat of a “spice” cake anyways . I know texture wise it’ll be good but wasn’t sure if flavor wise it would be lacking? Thanks so much!

Riva Kestenbaum
Sep 20, 2021 9:14 am
Reply to  Shelly

Thank you so much!

Debb J Hallis
Jun 27, 2021 11:47 am

I like new recipe

Joan Clow
Feb 22, 2021 9:10 am

I have just glazed the cake and it is settiing beautifully, we can’t wait to taste. It looks like a giant inviting apple fritter – as promised. (Added another 3/4 cup of apples)

Carolyn
Dec 30, 2020 12:09 am

I made this cake by mixing everything together except for the sugar/cinnamon topping and the glaze which were added per direction. It was delicious and easier than layering, in my opinion. I did increase the apples to 3 cups.

Carolyn Busch
Nov 16, 2020 12:34 am

I halved the recipe, used a square cake pan and sprinkled some chopped walnuts over the top of the cake with the cinnamon brown sugar. I also thought the cornstarch proportion was off. The apple mixture was too thick. Othet than those personal changes,it is a keeper!

Kim P.
Oct 27, 2020 3:48 pm

Oops! I just realized I goofed on my previous comment. I used about 2.5 cups of apples…not 1.5. Hope you try this cake!

Kim P.
Oct 26, 2020 1:24 pm

Yesterday I made this cake for a football gathering. It was the hit of the party! After reading some of the reviews, I added some extra apples, probably 1.5 cups. I love cinnamon, so since I added the extra apples, I also increased the cinnamon. I agree that it’s a little tricky spreading the batter over the apples. Mine wasn’t perfect, but it didn’t seem to matter, as the batter spreads out a little when baking. This recipe is definitely a keeper!

Karla R Shinnick
Sep 24, 2020 8:12 pm

I have made this twice with great approval from my husband. Half of the prepared batter is extremely challenging to spread in a 9×13″ pan. I increased the apple mixture. More challenging to spread the 2nd half of the batter. Has anyone tried gently mixing the apples into the batter and make it one layer? (I’m going to try this next time.) Flavors are marvelous. Thank you!

Tina
Sep 19, 2020 8:07 pm

Have you tried making this GF using any particular flour?

Daryl-Lynne Jarrett
Jul 7, 2020 11:53 am

This was a great receipe but next time as per my family I will double the apples.
Also are you sure about 2 tablespoons of cornstarch to 2 teaspoons of water? I added about 3/4 cup of water and still had a thick sauce. Maybe next time I will use less cornstarch and still add more water and apples.
It was a great tasting receipe if the empty pan is any indication.
Thanks will be making again!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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