Apple Fritter Cake

5 from 1 vote

Apple fritter cake is a moist, sweet-filled cake with tender apples and drizzled with a glaze. Apple fritter cake gives you that classic apple fritter taste but in a cake form.

Prep Time20

Cook Time50

Total Time1 10

Servings: slices

Author: Miranda Couse

Ingredients

Cake

1/3 cup light brown sugar packed
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/2 cup unsalted butter
1 1/2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup buttermilk
1 - 2 granny smith apples peeled and either diced or grated (I grated in this recipe)
1/2 cup crushed walnuts optional

Glaze

1/2 cup powdered sugar
2 - 4 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

Cake

Preheat oven to 350 degrees F. Spray an 8x8 baking pan with non-stick spray or line the pan with foil and spray the foil with non-stick spray.
In a small bowl, add the 1/3 cup light brown sugar and 1 teaspoon ground cinnamon. Stir to combine and set aside.
In a large bowl, add 2/3 cup granulated sugar and the 1/2 cup unsalted butter. Beat with a hand mixer until creamed.
Add the1 1/2 teaspoons vanilla extract and 2 large eggs, one at a time. Beat until each egg is well combined. Scrape down the sides and bottom of the bowl before adding the next.
In a separate bowl, add the 1 1/2 cups all-purpose flour and 1 3/4 teaspoons baking powder. Stir to combine.
Alternate adding the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry ingredients.
Fold the grated or diced 1 - 2 granny smith apples into the batter.
Pour the batter into a prepared baking pan. Spread the batter out with a spatula.
Sprinkle the brown sugar/cinnamon mixture all over the top and swirl it through the batter using a skewer.
Top with the 1/2 cup crushed walnuts.
Place in the oven and bake for 40-50 minutes or until done. Insert a toothpick into the center of the cake and if it comes out clean or with crumbs, it's done.
As soon as the cake comes out of the oven, prepare the glaze to pour over the top.

Glaze

In a medium bowl, add in 1 teaspoon vanilla extract, 2 tablespoons of heavy cream, and 1/2 cup powdered sugar. Mix with a spatula until combined.
Add an additional 1 tablespoon of heavy cream at a time to the powdered sugar until the glaze is pourable.
Drizzle all over the top of the warm cake and cut to serve.

Notes

Storage: Store covered or in an airtight container on the counter 1 to 2 days or in the refrigerator for up to 5 days.

Nutrition