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If you love apple fritters, you’re going to fall head over heels for this Apple Fritter Cake. It’s loaded with tender apples tossed in cinnamon sugar with a cinnamon crunch topping and drizzled with a sweet glaze that seeps into every bite. Think of it as the best parts of a bakery style apple fritter in cake form!
For more apple recipes, make my apple cider cake, apple coffee cake, and apple cider doughnuts!
Alas, the Fall season has arrived and I’m ready for everything apple, pumpkin, spiced, and cozy. And this apple fritter cake recipe is right on time.
It’s a soft and tender cake studded with sweet, tender apples, and has the most delicious cinnamon crunch topping that gives this cake the authentic flavor of homemade apple fritters (but in cake form).
The cake has apples folded into the batter and a layer of apples on top so that you get apples in every bite (this gives it the best flavor in my opinion), similar to my apple streusel bread.
It’s a simple dessert or decadent breakfast, ideal with a cup of coffee but also with a scoop of ice cream or whipped cream on top.
Table of contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Cinnamon, Nutmeg, and Allspice give the cake that cozy apple fritter flavor. Cinnamon brings sweetness, nutmeg adds a subtle nuttiness, and allspice rounds it all out with a hint of clove-like warmth.
- Brown Sugar and Granulated Sugar creates balanced sweetness. Brown sugar adds moisture and a caramel-like richness, while white sugar keeps the crumb light and sweet.
- Vanilla Extract enhances the overall taste of the apple fritter cake by adding a warm, bakery-style flavor that ties everything together.
- Sour Cream keeps the cake moist and tender with just the right amount of richness. It also helps balance the sweetness with a little tang.
- All-Purpose Flour gives the cake structure and holds it all together.
- Eggs provide structure, stability, and richness, helping the cake rise and hold together.
- Honeycrisp Apples are sweet, juicy, and crisp and ideal for baking! I use these in my apple monkey bread too. These apples hold their shape while baking and give the cake those signature fruity pockets. Save leftovers for my apple cobbler recipe.
- Vegetable Oil adds moisture and makes the cake extra soft. Oil stays liquid at room temperature, so the cake doesn’t dry out as quickly as butter-based cakes.
How To Make Apple Fritter Cake
Prep: Line a 9 inch springform pan with parchment paper and set aside. Preheat the oven to 350 degrees F.
Step 1: In a small bowl, mix together brown sugar, flour, cinnamon, and melted butter. It should form a crumbly/paste like texture – this will be the crunch topping.
Step 2: In a separate medium bowl, combine diced apples, brown sugar, cinnamon, and cornstarch. Toss together and aside.
Step 3: In a large mixing bowl, whisk together brown sugar, sugar, and oil for about 1-2 minutes, until smooth and combined, then add in the eggs, vanilla extract, and sour cream. Continue to whisk together until smooth, about 1 minute.
Step 4: In a separate bowl, whisk together all purpose flour, baking powder, cinnamon, nutmeg, allspice, and kosher salt. Add dry ingredients to the wet ingredients and mix together until just combined, about smooth. Add half of the apple mixture to the batter and fold together with a rubber spatula. Pour the cake batter into the prepared pan, then add the remaining apples on top.
Step 5: Sprinkle the crumble on top and bake for 1 hour and 15-25 minutes, until a toothpick inserted into the center of the cake comes out clean.
Step 6: While the cake is baking, make the glaze. Whisk together confectioners’ sugar, milk, vanilla extract, melted butter, and cinnamon.
Allow the cake to cool in the pan for 15 minutes, then remove onto a wire rack. Pour glaze over the warm cake and allow it to cool for 25-30 minutes before slicing so that crispy sugar glaze has time to set.
Tips For The Best Apple Cake
- Use the right apples: A mix of tart apples like Granny Smith and sweet apples like Honeycrisp apples or galas apple gives the best flavor.
- Don’t overmix the batter: Stir just until combined so the cake stays tender and not tough.
- Glaze while warm: Drizzle the sweet glaze over the cake while it’s slightly warm so it seeps into the cracks, just like a glazed fried apple fritter.
- Rest before slicing: Let it cool at least 25 minutes before cutting so the layers can set.
- Check doneness early! Every oven runs differently, start checking with a toothpick 5–10 minutes before the timer goes off. Insert into the center of the cake and if it comes out clean or with just a few crumbs, it’s done!
Recipe FAQs
Yes! This cake actually tastes even better the next day because the glaze and apple filling have time to settle into the crumb. Just cover it tightly and store at room temperature for up to 2 days, or refrigerate for up to 5.
I like to use honeycrisp apples but if you prefer tart apples, I recommend using Granny Smith for a little tang. You can even use a combo of both for a balanced flavor that really pops.
Absolutely. Once the cake has cooled completely, wrap it in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight and warm slices in the oven or microwave.
No! this cake bakes for just over an hour in the oven so there’s no need to pre-cook the apples. If you do, they’ll become mushy while baking in the oven, releasing too much moisture into the cake and it won’t set properly.
Yes! Chopped pecans, almonds, walnuts, or even golden raisins are delicious additions if you want a little extra texture.
A simple spiced vanilla glaze works perfectly, but you can switch it up with maple glaze, cream cheese glaze, or even a caramel drizzle if you want to go all out.
More Apple Desserts
Breakfast
Apple Pie filled Cinnamon Rolls
Desserts
Apple Pie Stuffed Cheesecake
Desserts
Dutch Apple Cake
Desserts
Maple Apple Pie
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Apple Fritter Cake
Equipment
Ingredients
Apple Filling
- 2 Honeycrisp Apples, (chopped)
- 1/4 cup (55 g) Brown Sugar
- 2 tsp Cinnamon
- 1 tbsp Cornstarch
Cinnamon Crunch Topping
- 1/4 cup (55 g) Brown Sugar
- 2 tbsp All Purpose Flour
- 1 tbsp Cinnamon
- 1 1/2 tbsp Salted Butter, (melted)
Apple Cake
- 1 cup (220 g) Brown Sugar
- 1/4 cup (50 g) Sugar
- 2/3 cup (158 ml) Vegetable Oil
- 3 large Eggs, (room temperature)
- 2 tsp Vanilla Extract
- 1 1/4 cup (300 g) Sour Cream, (room temperature)
- 2 1/2 cups (313 g) All Purpose Flour
- 2 1/2 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Allspice
- 1 tsp Kosher Salt
Vanilla Bean Glaze
- 2 cups (250 g) Confectioners' Sugar
- 2-3 tbsp Whole Milk
- 2 tsp Vanilla Bean Paste , (or vanilla extract
- 2 tbsp Salted Butter, (melted)
- 1/2 tsp Cinnamon
Instructions
- Line a 9 inch springform pan with parchment paper and set aside. Preheat the oven to 350 degrees F.
- In a separate medium bowl, combine diced apples, brown sugar, cinnamon, and cornstarch. Toss together and aside. 2 Honeycrisp Apples 1/4 cup Brown Sugar 2 tsp Cinnamon 1 tbsp Cornstarch
- In a small bowl, mix together brown sugar, flour, cinnamon, and melted butter. It should form a crumbly/paste like texture – this will be the crunch topping. Set aside. 1/4 cup Brown Sugar 2 tbsp All Purpose Flour 1 tbsp Cinnamon 1 1/2 tbsp Salted Butter
- In a large mixing bowl, whisk together brown sugar, sugar, and oil for about 1-2 minutes, until smooth and combined, then add in the eggs, vanilla extract, and sour cream. Continue to whisk together until smooth, about 1 minute. 1 cup Brown Sugar 1/4 cup Sugar 2/3 cup Vegetable Oil 3 large Eggs 2 tsp Vanilla Extract 1 1/4 cup Sour Cream
- In a separate bowl, whisk together all purpose flour, baking powder, cinnamon, nutmeg, allspice, and kosher salt. Add dry ingredients to the wet ingredients and mix together until just combined, about smooth. 2 1/2 cups All Purpose Flour 2 1/2 tsp Baking Powder 2 tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Allspice 1 tsp Kosher Salt
- Add half of the apple mixture to the batter and fold together with a rubber spatula. Pour the cake batter into the prepared pan, then add the remaining apples on top. Sprinkle the crumble on top and bake for 1 hour and 15-25 minutes, until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the glaze. Whisk together confectioners' sugar, milk, vanilla extract, melted butter, and cinnamon. 2 cups Confectioners' Sugar 2-3 tbsp Whole Milk 2 tsp Vanilla Bean Paste 2 tbsp Salted Butter 1/2 tsp Cinnamon
- Allow the cake to cool in the pan for 15 minutes, then remove onto a wire rack. Pour glaze over the warm cake and allow it to cool for 25-30 minutes before slicing so that crispy sugar glaze has time to set.
Notes
- Use the right apples: tart apples like Granny Smith and sweet apples like Honeycrisp apples or galas apple gives the best flavor.
- Don’t overmix the batter: Stir just until combined so the cake stays tender and not tough.
- Glaze while warm: Drizzle the sweet glaze over the cake while it’s slightly warm so it seeps into the cracks, just like a glazed fried apple fritter.
- Rest before slicing: Let it cool at least 25 minutes before cutting so the layers can set.
- Check doneness early! Every oven runs differently, start checking with a toothpick 5–10 minutes before the timer goes off. Insert into the center of the cake and if it comes out clean or with just a few crumbs, it’s done!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Britney this cake looks delicious want to definitely make it can I use a 9×13 pan instead of springform pan thank you 😊
Hi! You absolutely can! The bake time will be a bit shorter, I’d start checking around the 35-40 minute mark to prevent overbaking.
Omg this cake is so good! Soft, moist crumb and the delicious apple streusel topping are 🔥! And the glaze really does make it just like a fritter. Will definitely be making this again soon.
Thank you so much!
Looks incredible! Can I use olive oil instead of vegetable oil? Will that be all right?
Thank you! Absolutely, olive oil is a great swap!
Absolutely amazing! I made this today. I made a double batch of the topping and I tasted everything for sweetness, so I added a little bit of extra brown sugar so I did not use the glaze, but I may put the glaze on the side for people to serve it themselves. The cake is excellent very easy recipe. Very simple to make. . You need to try this if you love apples and apple cake phenomenal recipe but everything this woman puts out is delicious. Thank you, Britney for another fabulous recipe.
If I double this recipe, could I use a Bundt pan?
I wouldn’t double it, keeping it as is would be fine for a standard 10-12 cup Bundt pan: I would omit the crumble topping though as it would be on the bottom of the cake and may not stick once it’s flipped over.
Would I freeze this with the glaze on or put the glaze in after I defrost it ?
I would add the glaze after it’s defrosted
No springform pan in this vacation rental! What’s the best substitute?
You can use a 9 inch cake pan.
Can I use avocado or olive oil? And can I use Greek yogurt instead of sour cream?
Yes to both! Enjoy 🙂
Do you peel your apples?
No, there’s no need to peel them unless you just want to. As they bake in the oven, they soften and you can’t tell that there’s a skin there or not.
WOW! Absolutely delicious AND A BIT ADDICTING! Thank you!😋
Love this recipe!! So good! I had to bring a cake to a brunch and it looked so good. Well it was fantastic! Everyone loved it! 1 piece left and went home with someone!
Yay!! I’m so happy to hear this, thank you!