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. It combines the comforting flavors of apple fritters in a convenient baked cake form, perfect for celebrating the apple harvest and fall season. This cake is easy to make, delicious, and a crowd-pleaser ideal for brunch, coffee time, or served with ice cream for dessert.
Ingredients
Scale
Apple Filling
- 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)
- 2 tablespoons all purpose flour
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
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
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (more as needed)
- ¼ teaspoon pure vanilla extract
Instructions
- Prepare the Apple Filling: In a mixing bowl, combine the peeled and cubed apples with dark brown sugar, cinnamon, cardamom (if using), 2 tablespoons of flour, lemon juice, and 1 teaspoon vanilla extract. Toss until the apples are evenly coated. Set aside to allow flavors to meld.
- Make the Cake Batter: In a large bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add sour cream and 1 tablespoon vanilla extract, and mix until smooth. In a separate bowl, whisk together the 2 cups all purpose flour, baking powder, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a smooth batter.
- Assemble the Cake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9x13 inch baking pan. Spread half of the cake batter evenly into the prepared pan. Spoon the apple filling evenly over the batter layer. Pour the remaining batter over the apples, spreading gently to cover. This layering ensures apples are embedded in the cake.
- Bake the Cake: Place the cake in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk if necessary to reach a pourable consistency.
- Glaze the Cake: Once the cake has cooled, drizzle the vanilla glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- This cake is best served at room temperature and tastes delicious alongside coffee or tea.
- For a dairy-free option, substitute butter with a plant-based alternative and sour cream with coconut cream or yogurt.
- You can customize the spice level by adjusting cinnamon and cardamom according to preference.
- Ensure apples are peeled and cubed small for even cooking and tender bites in the cake.
- Use firm apple varieties like Granny Smith or Honeycrisp for best texture.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- The glaze can be omitted if you prefer a less sweet finish.
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
