Apple Fritter Cake

APPLE FRITTER CAKE is your favorite doughnut in cake form!

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

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.


How to Make Apple Fritter Cake

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

PhotobucketChop up a couple apples…

PhotobucketYou’ll need about 2 cups of diced apples…

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

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

PhotobucketLet 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…

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

PhotobucketNext add in your dry ingredients…

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

Yes, you could sub this for sour cream too!

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

Pour your delicious apple concoction up on top…

PhotobucketThen 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?

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

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

Then pour this over top of your holey-hot cake.
PhotobucketThe 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…


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


Or use a fork. Whatever.


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



Apple Fritter Cake

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


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



  • 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


  • 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


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



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


  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. Add the applesauce, vanilla, and eggs and mix on medium until combined, scraping the sides of the bowl as necessary.
  3. In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. Add the dry mixture and the Greek yogurt in alternating parts, starting and ending with the dry.
  5. 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.


  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.
  4. Let the glaze set up for about 20 minutes before serving.


Store airtight for up to 3 days

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

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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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154 Responses
  1. Dear Mr. Cookies & Cups,

    Brinner is a thing. Really. Get with the times, Mister. And what would you do if I served you chilaquiles? Chicken and crispy tortilla strips and peppers and avocados, and SCRAMBLED EGGS. It’s dinner, it’s breakfast, it’s a whole lotta delicious, man.

    And this line: “When your cake is baked, you need to kill it a little.” I. Died.

  2. I am hard wired to only have breakfast at breakfast. Usually carb based too. Drives me nuts to go to Bread Co and see people having salad at 10am. WTF is wrong with those people??? I remember when I was trying to cut carbs having a conversation with someone about how I didn’t know what to have for breakfast. And they said “Oh you can have anything! Chicken salad, soup…” I looked at them like they were speaking Klingon. I said BREAKFAST!

    And I often have scrambled eggs and toast for dinner. What about quishe?? Does that count as dinner even though it has eggs in it??

  3. I cannot even STAND how crazy good this cake looks!! I have to make it!!

    I am a HUGE fan of breakfast for dinner. Because breakfast is dessert disguised as a meal, so breakfast for dinner is dinner dessert. What could be better?

  4. Holy-hot cake? Holy moly. I used to eat apple fritters for breakfast, lunch, dinner, elevensies, and in-between tea times. Thank you for sharing this–my waistline hates it, but I tell it to suck it up (literally!). I can’t wait to try it!

  5. I would like to implement a rule in my house that if you aren’t cooking it, you don’t have a say. My husband is the same way and getting worse…. The other day he claimed he couldn’t eat the pancakes I made for breakfast because he heard that Bill O’Reilly says you shouldn’t eat wheat. Then he ate a bagel. Whatever. I’m making the cake.

  6. This looks insaaaanely good! I am quite fond of breakfast for any meal of the day. I do remember especially loving it as a kid, but even now, I’m all for it. I could probably eat this cake for dinner actually! And by probably, I mean I could. And I will. And I am not ashamed.

  7. This lookks divine and perfect for this time of the year. As for your husband denying breakfast when it’s not breakfast, that’s craziness. Everyone loves a night time bowl of cereal! What about all day breakfast? Technically that’s just not a breakfast. LOL.

Leave a Reply

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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