Description
A moist vanilla buttermilk cake layered with cinnamon-spiced apples and finished with a cider glaze, this Apple Fritter Cake brings all the flavors of a bakery-style fritter in a cozy, homemade cake form.
Ingredients
- 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, preferably Granny Smith)
- 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
- ½ cup powdered sugar (57g)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon cider
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square pan and line with parchment paper for easy removal.
- For the apple filling, whisk together brown sugar, cinnamon, nutmeg, and cornstarch. Toss with diced apples and set aside.
- For the cake batter, whisk flour, salt, baking powder, and baking soda in a medium bowl. In a separate bowl, combine buttermilk, apple cider, and vanilla extract.
- In a large bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Alternate adding the dry mixture and the buttermilk mixture into the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Spread half the batter into the prepared pan, then layer with half the apple mixture. Add the remaining batter and top with the rest of the apples, pressing them gently into the surface.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out with moist crumbs. Tent with foil if browning too quickly. Cool in the pan for 30 minutes before lifting out.
- For the glaze, whisk powdered sugar, melted butter, cider, and cinnamon until smooth. Drizzle over the cooled cake before slicing.
Notes
- Use Granny Smith apples for a tart flavor, or Honeycrisp/Fuji for a sweeter cake.
- Add chopped nuts like pecans or walnuts for extra crunch.
- The glaze can be swapped with a cream cheese glaze for a richer finish.
- Store leftovers covered at room temperature for 2 days or refrigerated for up to 5 days.
- Freeze cooled slices for up to 2 months. Thaw at room temperature or reheat gently.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
