Apple Fritter Cake
This Apple Fritter Cake has the components of an apple fritter but without frying! It’s an 8×8 apple cake stuffed with apple pie filling then glazed on top.
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 apple cake would be worth it.
As you can probably tell from this post, it worked! I had Apple Fritter Cake!
This recipe for apple fritter cake has the components of an apple fritter but without frying.
It’s essentially an 8×8 apple cake stuffed with homemade apple pie filling then glazed on top.
I got the idea for this apple fritter cake recipe after seeing several variations on Pinterest, all in 13×9 pans.
I wanted a smaller version, so I scaled it down to an 8×8 square pan. Not quite dessert for two, but dessert for a small gathering.
Nothing better than a cake that doubles as both breakfast and dessert!
What is an apple fritter?
An apple fritter is a deep fried donut filled with apple then drizzled in a glaze when done.
They’re absolutely delicious in the fall, but there’s just one problem – I hate frying. Or rather, the smell of frying.
By making this apple fritter cake recipe, you can have all the flavors of a fritter without the oil smell.
Ingredients For Apple Fritter Cake
To make your glazed 8×8 apple cake, you’ll need the following ingredients:
- Flour: Brings the batter together
- Baking powder and soda: Helps the cake rise
- Cinnamon, nutmeg, and salt: Flavors the cake
- Butter: Gives flavor and a tender crumb
- Brown sugar: Sweetens the cake
- Egg: Helps with structure of the cake
- Apple butter or applesauce: Helps make a moist cake as well as adds more apple flavor to the batter. You can make homemade apple butter or homemade applesauce.
- Vanilla: Enhances the other flavors
- Sour cream or Greek yogurt: Helps make your cake extra moist
- Apple pie filling: Can use homemade or canned
- Glaze: A sweet finish to the cake
How To Make Apple Fritter Cake
To make your apple fritter cake:
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat the butter and sugar until creamy.
- Add egg, apple butter/sauce, and vanilla.
- Gradually add flour and sour cream, alternating between the two.
- Spread half of the batter into an 8×8 pan. Top with apple pie filling then cover with the remaining batter.
- Bake at 350F for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Make the glaze then spread over the still-warm cake. Let harden before serving.
Cover apple cake with a lid or foil then store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Making Glaze For Cakes
Secretly the glaze was my favorite part. I love how thick and visible it is on top. It’s similar to my bundt cake glaze but without the butter.
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.
Apple Fritter Cake FAQ
Yes, you can make it 1-2 days in advance. Cover with a lid or tightly wrap in foil.
Yes, you can freeze either the whole cake or individual slices. Remove the cake from the pan then freeze unwrapped until firm, about 30-60 minutes.
Wrap in plastic wrap then transfer to a freezer-safe bag for up to 1 month.
To serve, thaw in the refrigerator overnight then bring to room temperature.
Yes, double the ingredients then bake in a 13×9 pan. Check on your cake 5 minutes early then adjust the baking time until a toothpick comes out clean.
More Apple Cake Recipes
- 1 + 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon table salt
- 1/2 cup packed brown sugar
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1 large egg, room temperature
- 1/4 cup apple butter (homemade or jar) or applesauce (homemade or jar)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 cups apple pie filling (homemade or canned)
- 1 cup powdered sugar, sifted
- 2 tablespoons milk, room temperature
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F. Lightly grease an 8x8 pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl on medium-high speed (with paddle attachment if using stand mixer), beat together the butter and sugar until creamy, about 1-2 minutes.
- Scrape down the bowl then beat in the egg, apple butter/sauce, and vanilla.
- Turn the mixer down to the lowest speed possible then add the flour mixture alternating with the sour cream/yogurt, adding the flour in 3 additions and the dairy in 2 additions (begin and end with dry ingredients).
- Spread half of the batter into the pan. Top with 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.
Cover with a lid or foil then store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
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First published September 15, 2015