Apple Fritter Cake

There’s something incredibly comforting about the warm aroma of baked apples and cinnamon wafting through the kitchen. This Apple Fritter Cake delivers that cozy vibe in a moist, buttery cake packed with tender apples, rich brown sugar, and a sweet glaze that ties it all together. Whether you’re baking for a Sunday brunch, holiday gathering, or simply to satisfy your sweet tooth, this cake is a guaranteed crowd-pleaser. Unlike most traditional fritter cakes, this one comes together with just one bowl, no frying required, and a flavor that rivals your favorite bakery’s.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – No frying, no mixer, just simple steps.
• One Bowl Batter – Less mess, faster cleanup.
• Packed with Real Apples – Fresh Honeycrisp apples make every bite juicy and flavorful.
• Perfect for Any Occasion – Great for breakfast, dessert, or holiday brunches.
• Sweet, Spiced, and Cozy – Like biting into a warm cinnamon apple fritter in cake form.
• Crowd-Pleaser – Impress family, friends, or holiday guests with this irresistible bake.

What really sets this Apple Fritter Cake apart is its rich depth of flavor thanks to the apple butter, soft tang of Greek yogurt, and that drizzle of vanilla glaze with a hint of sea salt. It’s homey, nostalgic, and surprisingly simple.

Ingredients Needed

Let’s break down what you’ll need for each layer of deliciousness:

For the Cake Base:

• 1 stick (½ cup) salted butter, melted
• ½ cup light brown sugar – adds caramel-like depth
• ½ cup apple butter – or substitute applesauce/pumpkin butter for a twist
• ½ cup Greek yogurt or sour cream – gives moisture and slight tang
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt

For the Apple Filling:

• 2 Honeycrisp apples, diced (about 2 cups) – peel if desired
• ½ cup light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the Vanilla Glaze:

• 1 cup powdered sugar, sifted
• 2–3 tablespoons whole milk – add more or less to reach desired consistency
• 1 tablespoon vanilla extract
• A pinch of flaky sea salt – for a balanced, gourmet finish

Discover great ideas like our Apple Tarte Tatin to use in this recipe.

How to Make Apple Fritter Cake

1. Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, letting the edges hang over for easy removal later. Lightly grease the parchment for good measure.

2. Mix the Batter

In a large mixing bowl, whisk together the melted butter, brown sugar, apple butter, Greek yogurt, eggs, and vanilla extract until smooth and fully combined.
Add in the flour, cinnamon, baking powder, baking soda, and salt. Gently fold until just combined—do not overmix, or you’ll end up with a dense cake.

3. Prepare the Apple Mixture

In a separate bowl, toss the chopped apples with brown sugar, cinnamon, and vanilla until evenly coated. This quick marination draws out juices and creates a syrupy apple mix.

4. Layer the Cake

Spread half of the batter into the prepared baking pan and smooth the top. Spoon half of the apple mixture over the batter.
Repeat with the remaining batter and then the rest of the apples and their syrupy juices on top.

5. Bake to Perfection

Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly crisp.
Let the cake cool for 10 minutes before glazing.

6. Make the Glaze

While the cake cools, whisk together the powdered sugar, milk, and vanilla in a small bowl. Adjust milk as needed for a pourable consistency.
Drizzle the glaze generously over the warm cake and sprinkle with flaky sea salt for a flavor pop.

7. Serve and Savor

Slice and serve warm for maximum comfort. Or cool completely, and enjoy with coffee, tea, or as a midnight snack.

Don’t miss our pumpkin  Muffins breakfast for a seasonal twist!

Serving and Storage Tips

Serving Suggestions:

• Serve warm straight from the oven for a gooey texture.
• Pair with a scoop of vanilla ice cream or whipped cream for dessert.
• Dust with extra cinnamon before serving for a rustic bakery look.

Storage Instructions:

• Counter: Store covered at room temperature for up to 2 days.
• Refrigerator: Keeps well up to 5 days. Reheat slices in the microwave for 15–20 seconds.
• Freezer: Freeze whole or sliced (wrapped tightly) for up to 3 months. Thaw overnight in the fridge and warm before serving.

Learn more about freezing cakes in our Chocolate Chip Orange Zucchini Bread.

Helpful Notes

• Don’t skip the apple butter – It deepens the flavor and keeps the cake ultra-moist.
• Room temp eggs mix better and help create an even crumb.
• Customize it – Use pears or even peaches when apples aren’t in season.
• Try adding chopped nuts like pecans or walnuts to the apple mixture for crunch.
• Want more spice? Add a pinch of nutmeg or allspice to the batter.

Conclusion

This Apple Fritter Cake is more than just a dessert—it’s a cozy, flavor-packed experience that brings the best of fall baking to your kitchen any time of year. With its layers of moist cake, caramelized apples, and sweet glaze, every bite is a warm hug. It’s the kind of treat that disappears fast at potlucks and brunch tables alike.

If you tried this recipe, leave a comment and a star rating—we’d love to hear how it turned out.
What variation did you try? Maybe a nutty crumble topping or a swirl of caramel? Share it in the comments!
And don’t forget to share your bakes on Pinterest and Facebook!

Frequently Asked Questions (FAQ)

Can I substitute apple butter with applesauce or pumpkin butter?

Absolutely. While apple butter adds deeper flavor, applesauce or pumpkin butter work just fine. You may lose a bit of richness but still get a moist, tasty cake.

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free all-purpose flour blend. Just make sure it includes xanthan gum for structure.

Why did my cake turn out dry?

Most often, it’s due to overbaking or overmixing. Be sure to check at the 55-minute mark and mix the batter gently.

Is this recipe freezer-friendly?

Totally. Wrap the cooled cake tightly and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the oven for that fresh-baked feel.

How thick should the glaze be?

Aim for a drizzleable consistency—thick enough to coat a spoon but thin enough to pour. Add more milk if too thick, or more powdered sugar if too runny.