Apple Fritter Cake

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!

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.

MY OTHER RECIPES

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.

APPLE FRITTER CAKE!

This 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…

APPLE FRITTER CAKE!

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

APPLE FRITTER CAKE!

Or use a fork. Whatever.

APPLE FRITTER CAKE!

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

Enjoy!

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Apple Fritter Cake

  • Author: Cookies & Cups
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: serves 12

Description

serves 8-10


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. 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.

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. 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.

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

 

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145 Responses

  1. 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.

  2. 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.

  3. I’m fairly certain I’d be content living off of breakfast for dinner…the converse, not so much. And dessert for dinner? Even better. Love the sound of this cake!

  4. 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.

  5. 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!

  6. 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?

  7. 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??

  8. 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.

  9. elizabeth

    I love love love your blog. I wish I lived in a world that I could make these beautiful and delicious treats everyday (or even every other day). But I do on the occasion and it is so yummy and special.

  10. Men! I could eat this any hour of the day or night….easy. Wish I had some right now with a great cup of coffee!

    xo
    Pat
    P.S. Is the 2nd 1/2 tsp cinnamon & the brown sugar for the topping? Just checking ~ 🙂

  11. Tabitha

    You are hilarious! Love this line…” So pancakes for dinner, no way, but Sesame Chicken for breakfast, yes please.”
    My hubby isn’t a fan of breakfast for dinner either so no fun at my house either. I do wonder if he would do dinner for breakfast though. Hmmm….

  12. No breakfast for dinner? That’s just wrong. My husband doesn’t love it either, but he tends not to complain (much) if I’m cooking. Especially when I’m pregnant. Because he knows THAT will not end well for him.

    This cake is going on my must-make list.

  13. Joetta

    My husbands’ favorite pastry is Apple Fritters! I cannot wait to make this for him…he is going to love me even more then he already does! I also have to mention that I think it looks sinfully delicious too! Love your blog…keep the yummy recipe’s coming!

  14. SWeetsugarbelle

    You know you’re bigtime when my mother in law says I found this recipe for apple fritter cake I want to try on Pinterest…my mother in law who can barely use a computer! True story!

  15. SWeetsugarbelle

    And you better believe I bragged…I was like yeah, if ya have any questions just holler…ill text her. I AM THAT LOSER 😉

  16. Woah. This is some serious Breakfast-for-Dinner Undercover Work. I like it 😀 My boyfriend is the same way. He seems to think I’m strange for wanting to whip up eggs and breakfast potatoes for a simple dinner, but who doesn’t love dipping crunchy toast in runny eggs?!

    Bah. Boys are silly.

    I love how you outsmarted him with this though – it looks absolutely mouthwatering. Not that I’m surprised since all of your posts do (sorry for the gushing, just a big fan!)

    Enjoy the rest of your week!

  17. Leah Harris

    I was looking for some recipes so I could use the apples we picked this past weekend. I made this cake this morning, and WOW, it is so good! Time consuming, but well worth it!

  18. Heather

    I noticed you used Saigon Cinnamon but the recipe just calls for cinnamon. Do you find a noticeable difference if you use them interchangeably, I just bought the Saigon variety and am excited it use it!

  19. Kimberlee Pitts

    OMG. This sounds soooo good. One problem. Diabetes. I think I will still make it tho. Will just have to spend a fortune on three different types of sugar substitutes. Will be worth it I am sure tho 😉

  20. I must try this for my family. Even though my husband does not eat breakfast he will devour this within minutes. In the past I have made something similar but with cinnamon and sugar instead of the apples. I mah have to try this and post you on my blog, if that’s ok.

  21. Jules K

    Hello! Would this be suitable for my contribution as a dessert for Thanksgiving dinner? Also, could I make this the night before? I hope I hear back soon because we are doing Thanksgiving early this year! Thanks!!!! Yummy!!!

      1. Judy

        My husband couldn’t wait until tomorrow, polished off two pieces already. He’ll be in a sugar coma by bedtime. Apparently you’re right about room temperature -it didn’t slow him down a bit. The texture was heavier than I’d expected. But hey, they’re not rice cakes!

  22. Dear Cookies & Cups! Thank you! Thank you! Thank you! I made your Apple Fritter Cake and it was AMAZING! Easy and SO delicious; LOVED IT – especially that wonderful amazing warm waft of cinnamon, apple, nutmeg and yumminess while it’s cooking in the oven! Gave it to friends/neighbours and they were so happy I shared. You’re amazing! 🙂

  23. Shelly,

    Thank you for sharing your website with your recipes. I came across you today while on Facebook and clicked on your Apple Fritter Cake that you was sharing. I have had Apple Fritter in pancake form but not necessarily in cake. I will someday do the recipe. Thank you again.

  24. Jeniece

    OMG why does your cakes have to look so delicious… I’m trying to find a raspberry or caramel themed cake for my mother in laws birthday celebration on Tuesday. So far, no raspberry. But I love your sense of humor and I love your cakes… ohhhhhh i love your cakes! And your pictures are to die!

    Thanks Bunches for this site. Officially my go to.

  25. Sheila in MD

    Quick question for this fabulous looking cake! How well does it keep for say a day or two? I would need to make on Friday to be served on Sunday…would that work? Thanks!

  26. Jeni

    made this today after getting fresh apples(honeycrisp) from the orchard, and OMG!!! it is SOOOOOOOOO delicious!!!! glad I saved this recipe!!!

    1. Shelly

      I’m not so sure…. I bet you could do it, but you would just have to adjust the bake time significantly..let me know if you try it 🙂

  27. chrissy

    I think when I make I will make a glaze ldr it ser in and then make cream cheese frosting. That’s how I do my famous carrot cake and if is fabolous

  28. Jeanette

    Really nice! I made this with apples from our pick at the orchard today! I cut back the sugar, used 1/2 whole wheat flour and halved the glaze and this cake was still super delish! My family loved it. Thank you 🙂

  29. EvieMae

    I just finished making this for dinner. It is delicious. I had a hard time keeping the kids at bay, they wanted to eat the whole cake! Yeah… I’m going back for another slice. Yum! Great recipe.

  30. Monika

    This looked amazing and I just finished making it, now in the oven. Question, the batter was very thick and I had a hard time spreading over the apples for coverage. Any suggestions?

  31. Tara

    I made this cake today. I created an EPIC fail! Please help me with where I went wrong. I’m sure it was in the cake batter. It was like foam before & after baking. I used an electric hand mixer the entire time. Should I have only used that to mix the butter & sugar together? This sounds & looks so delicious. It was also salty but I’m also wondering if that was because of what I did wrong. I plan to try again, so any help would be appreciated.

  32. Linda Ann

    Quick question. Your cake looks awesome. I just pulled mine out of the oven, should I keep it in the fridge to store it?

    Thanks in advance and love your recipes

  33. Marilyn

    This looks good, and thinking of making it for a Superbowl party. If I make it one day ahead, will it still be good? Does it need to be refrigerated?

  34. Ann F

    Hi Shelly! Just made this and wow it smells soooo good. Waiting the 20 minutes until I can dig in…mmm. Quick question…I don’t see a specific amount for nutmeg under “filling.” It’s listed in the directions under filling but not in the ingredient list with quantities. No biggie, just thought I’d mention it to ya. Thank you for all of your great recipes!

    1. Shelly

      Hi! Sorry about that! I altered the recipe when I updated it and omitted the nutmeg after testing it so many times. I realized it didn’t need it! Sorry about that typo in the recipe! All fixed!

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