Description

Apple Fritter Cake is a moist and soft buttery vanilla cake filled with tender, ooey gooey apple pieces and topped with a crunchy vanilla glaze. This cake is essentially a giant baked apple fritter, perfect for celebrating the apple harvest and fall season. Easy to prepare and delicious, it makes a crowd-pleasing treat that pairs wonderfully with coffee, brunch, or a scoop of ice cream for dessert.

Ingredients

Scale

Apple Mixture

4 cups apples (peeled and cubed small, about 4 large apples, 550g)
½ cup dark brown sugar (packed)
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom (optional)
1 teaspoon pure vanilla extract
2 tablespoons all purpose flour
2 tablespoons freshly squeezed lemon juice

Cake Batter

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs (room temperature)
½ cup sour cream (room temperature)
1 tablespoon pure vanilla extract
¼ teaspoon sea salt
2 cups all purpose flour (240g)
1 teaspoon baking powder
¼ teaspoon baking soda

Vanilla Glaze

1 cup powdered sugar
2 tablespoons milk (more as needed)
¼ teaspoon pure vanilla extract

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Instructions

Prepare the Apple Mixture: In a bowl, combine the peeled and small cubed apples, dark brown sugar, ground cinnamon, optional cardamom, 1 teaspoon vanilla extract, 2 tablespoons all purpose flour, and freshly squeezed lemon juice. Toss thoroughly to coat the apples evenly and set aside.
Mix the Cake Batter: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and 1 tablespoon vanilla extract until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the 2 cups of all purpose flour, baking powder, baking soda, and sea salt.
Add Dry to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Fold in the Apple Mixture: Gently fold the prepared apple mixture into the cake batter until evenly distributed.
Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour a suitable cake pan (such as a 9x13 inch pan or bundt pan). Pour the batter into the prepared pan and spread evenly.
Bake the Cake: Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top with a tender crumb.
Make the Vanilla Glaze: While the cake is baking, whisk together the powdered sugar, milk, and ¼ teaspoon vanilla extract in a small bowl until smooth. Adjust the milk to achieve your desired drizzle consistency.
Glaze the Cake: Once the cake has cooled slightly but is still warm, drizzle the vanilla glaze evenly over the top to create a crunchy, sweet coating.
Serve and Enjoy: Allow the glaze to set for a few minutes. Serve the cake warm or at room temperature alongside coffee, as a brunch treat, or with a scoop of ice cream for dessert.

Notes

This cake is very moist and tender with a rich apple flavor that reflects the classic apple fritter taste.
Use freshly peeled and diced apples for the best texture and flavor; Granny Smith or Honeycrisp apples are good choices.
The cardamom is optional but adds a nice subtle spice if you choose to include it.
You can substitute sour cream with Greek yogurt if desired.
Make sure to soften butter and bring eggs and sour cream to room temperature before mixing to ensure a smooth batter.
The glaze can be adjusted in thickness by adding more or less milk depending on your preference.
This cake keeps well for up to 3 days stored covered at room temperature and can be gently reheated before serving.
For a dairy-free version, substitute butter and sour cream with suitable plant-based alternatives and use a non-dairy milk in the glaze.

Nutrition

Serving Size: 1 serving
Calories: 394 kcal
Sugar: 44 g
Sodium: 151 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.4 g
Carbohydrates: 66 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 64 mg