The Only Apple Cake Recipe You’ll Ever Need is Here. This Apple Fritter Cake is amazingly moist and fluffy, featuring the perfect blend of sweetness, warmth, and spice. It’s got all the warm, gooey, cinnamon-spiced goodness of an apple fritter, packed into a perfectly moist and fluffy cake. With a simple drizzle on top, it’s guaranteed to be your new go-to.
Enjoy the warm smells of fall while this cake bakes away. It’s the ultimate fall treat! Serve with coffee, hot cocoa, or a steaming mug of cider. And make sure the candles are burning. You’ll certainly have created the perfect autumn experience!
Celebrate Fall with Apple Fritter Cake
Course: DessertDifficulty: Easy9
servings25
minutes1
hour1
hour25
minutesThe Only Apple Cake Recipe You’ll Ever Need is Here.
Ingredients
2 tablespoons unsalted butter
3 1/2 cups peeled and diced apples (I used 3 Honeycrisp apples)
1/2 cup light brown sugar – packed
1 teaspoon cinnamon
3/4 cup light brown sugar packed
1/2 cup unsalted butter -melted
1/2 cup vegetable oil
1/2 cup milk (whole or 2%)
2 teaspoons vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
2 tablespoons light brown sugar (for topping)
- Glaze
1/2 cup powdered sugar – sifted
1 ½ tablespoons milk
1/4 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F. Spray an 8×8 pan with non-stick cooking spray and line with parchment paper. Spray the paper with non-stick spray and set aside.
- Place a skillet over medium heat. Add the 2 tablespoons of butter and melt. Stir in the apples, brown sugar, and cinnamon. Cook, stirring occasionally until the apples become slightly tender and release their juices into a syrup-like consistency, about 8 minutes. Remove from the heat.
- In a large bowl, whisk together ¾ cup of brown sugar and melted butter. Add the vegetable oil, milk, vanilla, and eggs, and whisk until the batter is smooth.
- Next, whisk in the flour, baking powder, baking soda, salt, cinnamon, and allspice until mostly combined. Next, spoon all but ½ cup of the cooked apples into the large batter. Using a rubber spatula, fold the apples into the batter until combined.
- Pour the cake batter into the prepared pan. Distribute the reserved ½ cup of apples and juices over the top of the cake batter, followed by the 2 tablespoons of brown sugar. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the glaze by whisking the powdered sugar, milk, and vanilla together in a small bowl. After removing the cake from the oven, let the cake cool for 15 minutes.
- Drizzle the cake with the glaze and enjoy! It’s super delicious when served warm. Cover leftovers and store at room temperature for 4-5 days.
