Why You’ll Love This Recipe
I like this cake because it balances a moist, fluffy crumb with juicy spiced apples in every bite. The apple cider in the batter gives it a subtle tang that enhances the apple flavor beautifully. I also love how the glaze ties it all together, giving just the right amount of sweetness. It feels cozy, homemade, and comforting, and I enjoy serving it warm or at room temperature.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the apple filling:
½ cup light brown sugar packed (112g)
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon cornstarch
5 cups peeled and diced apples, about 4 large or 1 pound (we prefer Granny Smith apples)
For the cake batter:
2 ½ cups all-purpose flour (334g)
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup buttermilk (6oz)
¼ cup apple cider (2oz)
2 teaspoons vanilla extract
12 tablespoons unsalted butter room temperature (6oz or ¾ cup)
1 cup granulated sugar (222g)
3 large eggs room temperature
For the glaze:
½ cup powdered sugar (57g)
1 tablespoon unsalted butter, melted
1 tablespoon cider
⅛ teaspoon ground cinnamon
Directions
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I preheat the oven to 350°F, grease a 9-inch square pan, and line it with parchment paper so I can easily lift the cake out later.
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For the apple filling, I whisk together brown sugar, cinnamon, nutmeg, and cornstarch, then toss it with the apples and set aside.
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For the cake batter, I whisk the flour, salt, baking powder, and baking soda in one bowl, and in another I mix buttermilk, cider, and vanilla.
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In a large bowl, I cream butter and sugar until fluffy, then add eggs one at a time.
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I alternate adding the flour mixture and buttermilk mixture into the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
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I spread half the batter in the pan, layer with half the apple mixture, then add the remaining batter and top with the rest of the apples, gently pressing them into the surface.
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I bake for 50–60 minutes until a skewer inserted comes out clean or with moist crumbs. If it browns too quickly, I tent it with foil. I cool the cake in the pan for 30 minutes before lifting it out.
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For the glaze, I whisk powdered sugar, melted butter, cider, and cinnamon until smooth, then drizzle it over the cooled cake before slicing.
Servings and Timing
This recipe makes 9 servings. It takes about 30 minutes to prepare, 55 minutes to bake, and a total of about 1 hour 25 minutes including cooling.
Variations
I sometimes swap Granny Smith apples for Honeycrisp or Fuji if I want a sweeter cake. I also like adding chopped pecans or walnuts to the apple layer for extra crunch. If I want a more indulgent glaze, I add a splash of heavy cream or use a cream cheese glaze instead of the simple cider glaze.
Storage/Reheating
I keep leftovers covered at room temperature for 2 days, or refrigerate for up to 5 days. To reheat, I warm slices in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes. This brings back the cake’s soft texture and enhances the apple aroma.
FAQs
Can I make this cake ahead of time?
Yes, I often bake it the night before and glaze it the next day. The flavors meld nicely overnight.
What apples work best for this cake?
I prefer Granny Smith because they stay firm and tart, balancing the sweetness. Honeycrisp, Fuji, or Gala also work well if I want a sweeter bite.
Can I use apple juice instead of apple cider?
Yes, but I find cider adds a stronger apple flavor. Juice makes it slightly milder.
Do I need buttermilk for this recipe?
I recommend it for the best texture, but I sometimes make a quick substitute with milk and lemon juice or vinegar.
Can I freeze Apple Fritter Cake?
Yes, I wrap cooled slices tightly in plastic wrap and freeze for up to 2 months. I thaw at room temperature or reheat gently.
How do I prevent the apples from sinking?
I dice the apples small and gently press them into the batter. The thick batter also helps keep them in place.
Can I make this in a round cake pan?
Yes, I use a 9-inch round pan, but I always check the bake time since it may vary slightly.
How do I know when the cake is done?
I test with a skewer—if it comes out with moist crumbs but no wet batter, it’s ready. The top should be golden brown.
Can I double the recipe?
Yes, I bake it in a 9×13-inch pan, but the baking time may need to be extended.
Can I skip the glaze?
Yes, the cake is delicious on its own, but I think the glaze adds a bakery-style finish.
Conclusion
This Apple Fritter Cake is one of my favorite ways to bring warm, spiced apple flavor into a soft, moist cake. I love how the layers of apples and tender crumb come together, and the glaze makes it feel like a treat from a bakery. Whether I serve it for breakfast, brunch, or dessert, it always disappears quickly.
