This Apple Fritter Cake has the components of an apple fritter but without frying. It is essentially a glazed coffee cake stuffed with homemade apple pie filling.
Sometimes when I’m having a bad day, I can feel it in everything I do.
It wasn’t even so much that I was grumpy; everything I did that day went horribly wrong.
It all started with a bad news email from a client. Then the first recipe I tested that day failed. To be honest, I’m not sure what happened; it was just how my day was going.
The second recipe I tested was this Apple Fritter Cake. It was going great until I ran out of batter to pour on top of the filling. 0 for 3 that day.
I gave up, walked an extra lap at the park that night, then went to bed.
The next day, I was ready to try again with a few adjustments. I knew if I could just make enough batter, this cake would be worth it.
As you can probably tell from this post, it worked! I had cake!
This Apple Fritter Cake has the components of an apple fritter but without frying. It is essentially a glazed coffee cake stuffed with apple pie filling.
Apples are on my mind right now because Dad and I went apple picking over Labor Day weekend, so I had plenty of apples to bake with (almost 12 pounds!).
What better way to eat apples than with cake that’s good for both breakfast and dessert?
I got the idea for this apple fritter cake after seeing several variations for it on Pinterest, all in 13×9 pans.
I wanted a slightly smaller version, so I scaled it down to an 8×8 square pan and adjusted some of the ingredients.
Even though this cake focuses on apples, you can easily use peaches or berries instead.
Secretly the glaze was my favorite part. I love how thick and visible it is on top.
Usually glazes are absorbed into baked goods and fade out.
Even the next day, it was still vibrant while the cake itself stayed moist, making it ideal for both breakfast and dessert.
- 1/2 cup packed brown sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon vanilla extract
- 1 1/2 cups chopped peeled apple (roughly 1 large apple)
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 egg, room temperature
- 1/4 cup apple butter or applesauce
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 cup powdered sugar, sifted
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Make the filling first: In a large saucepan, whisk together the brown sugar, water, cornstarch, lemon juice, cinnamon, and nutmeg. Bring to a boil and cook until thick and bubbly, about 3-5 minutes. Remove from the heat and stir in vanilla and apples. Cool while you make the cake.
- For the cake: Preheat oven to 350F. Lightly grease an 8x8 pan with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat together the butter and sugar until creamy, about 2-3 minutes.
- Beat in the egg then beat in the apple butter/sauce and vanilla.
- Add the flour mixture in three parts, alternating with the sour cream or yogurt in two parts, beginning and ending with the flour.
- Spread half of the batter into the pan. Top with cooled apple pie filling. Cover with the remaining batter. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, make the glaze: In a large bowl, whisk together the powdered sugar, milk, and vanilla. Spread over the still-warm cake. Let glaze harden before serving.
Source: Adapted from Nerdy Baker
More Apple Recipes
Apple Butter Crumb Cake
Caramel Apple Butter Layer Cake