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Apple Fritter Cake

Apple fritter cake made with a cinnamon-swirl batter and a caramelized apple layer, baked until golden and toothpick-clean. Finished with a thick powdered sugar glaze for irregular, bakery-style stripes.
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Prep Time 25 minutes
Cook Time 45 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 0.75 cup whole milk
For apple cinnamon layer
  • 2 cup apples peeled and diced
  • 0.33 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
For glaze
  • 1 cup powdered sugar
  • 2 tbsp milk 2-3 tablespoons
  • 0.5 tsp vanilla extract for glaze

Equipment

  • 1 sheet pan

Method
 

Prep and apple filling
  1. Preheat oven to 350F and grease a 9x13 baking dish so the cake releases easily.
  2. Toss diced apples with brown sugar, cinnamon, and nutmeg, then set aside while you mix the batter.
Make the cake batter
  1. Beat softened unsalted butter and granulated sugar until fluffy, then add eggs and vanilla extract and mix until smooth.
  2. Whisk all-purpose flour, baking powder, and salt, then alternate adding the dry mix and whole milk to the butter mixture until just combined.
Assemble and bake
  1. Spread half the batter in the prepared pan, then scatter half the cinnamon apple mixture over the top.
  2. Add remaining batter and top with remaining apples, then swirl with a knife to create a cinnamon-swirled look.
  3. Bake for 40-45 minutes at 350F until the cake is golden and a toothpick comes out clean.
Cool and glaze
  1. Cool the cake for 15 minutes so the glaze sits on top instead of soaking in.
  2. Whisk powdered sugar with 2-3 tablespoons milk and vanilla extract until thick, then drizzle over the cake in irregular stripes.

Notes

Pro tip: Swirl the top lightly with a knife after layering so you get visible cinnamon pockets like a classic apple fritter. Store covered in the refrigerator for up to 4 days; freeze (unglazed if possible) for up to 2 months and thaw overnight in the fridge, then warm briefly and glaze. For a lighter option, replace half the butter with plain Greek yogurt and expect a slightly softer crumb.