Homemade Apple Fritter Cake: An Easy, No-Fry Recipe for the Best Fall Dessert

Imagine the comforting, spiced aroma of warm apple fritters filling your home, but without the mess and fuss of deep-frying. That’s exactly what our Homemade Apple Fritter Cake delivers! This extraordinary dessert captures all the beloved flavors and textures of a classic apple fritter, transformed into an effortlessly baked cake. It’s an absolute game-changer for autumn gatherings, holiday breakfasts, or simply a cozy afternoon treat.

What makes this apple fritter cake truly stand out is its intense apple flavor and unbelievably moist crumb. We achieve this double dose of apple goodness by incorporating two forms of apple into the batter: tender, sweet-tart cinnamon-sugar apples and smooth applesauce. The result is a cake that’s not just apple-flavored, but truly *packed* with fresh apple essence in every single bite. You’ll find three generous cups of diced apples woven throughout the cake, ensuring that delightful texture and burst of fruit.

This recipe offers the perfect balance of sweetness and spice, making it incredibly satisfying without being overly rich. Each slice is a symphony of soft cake, spiced apples, and a dreamy vanilla glaze that echoes the traditional fritter experience. It’s a beautifully simple yet deeply flavorful treat that will become a go-to in your baking repertoire.

My inspiration for this delightful **apple fritter cake recipe** came from a desire to combine the best elements of two beloved apple treats: the nostalgic warmth of homemade apple fritters and the comforting heartiness of a classic apple bread. The batter is designed to be slightly thicker than a standard cake batter, which contributes to its unique, soft, and somewhat dense texture, reminiscent of a true apple fritter but in a convenient, sliceable form.

The luscious vanilla bean glaze drizzled generously over the top is more than just an afterthought; it’s the finishing touch that truly encapsulates the authentic “apple fritter vibe.” This sweet, creamy icing perfectly complements the spiced apple cake, making each bite utterly irresistible. You’ll find yourself reaching for “just one more slice” before you know it!

Beyond its incredible taste, one of the biggest advantages of this **easy apple fritter cake** is its simplicity. Forget complicated techniques or a multitude of baking sheets – this recipe comes together in under 30 minutes of bake time using just a single 9×13-inch pan. It’s the ideal solution for busy bakers looking for a delicious, homemade dessert or a special breakfast treat without a lengthy commitment. Whether you’re serving it for a festive brunch, a casual family dessert, or a comforting snack with your afternoon coffee, this cake is always a crowd-pleaser.

Mastering Apple Preparation: Peeling, Coring, and Chopping

Proper apple preparation is key to achieving the perfect texture in your **apple fritter cake**. Before you start chopping, you’ll want to peel and core your apples. For peeling, a trusty vegetable peeler works wonders, making the process quick and efficient. Once peeled, you have a couple of options for coring: you can either carefully slice around the core with a sharp knife, or for a faster, cleaner method, an apple corer is an excellent tool. If you prefer a visual guide, be sure to check out the recipe video provided above, where you can see the coring process in action!

After your apples are peeled and cored, it’s time to chop them. The ideal size for your apple pieces is crucial for the success of this **baked apple fritter cake**. Aim for uniform chunks, approximately ¼ inch in size. This measurement is not arbitrary; it’s designed to ensure the apples cook through evenly, release their flavor, and most importantly, retain their integrity within the cake batter. You want distinct pieces of cinnamon-sugar apples in every bite, adding texture and bursts of flavor.

A Critical Tip for Chopping: Resist the temptation to chop your apples too finely. If the pieces are too small, they risk dissolving into the batter during the baking process, leaving you with a cake that tastes of apple but lacks the delightful textural contrast of the fruit. Conversely, if they are too large, they might not soften enough, or could cause the cake to be too moist in certain spots. Sticking to the ¼-inch recommendation will give you that ideal balance, ensuring that glorious presence of tender, spiced apple chunks throughout your homemade **apple fritter cake**.

Expert Tips for Baking Your Best Apple Fritter Cake

Achieving a perfectly moist, flavorful, and beautifully textured **apple fritter cake** is simple when you follow a few key baking principles. These tips are designed to guide you through the process, ensuring your homemade cake turns out absolutely flawless every time.

• Embrace Room Temperature Ingredients: This is a golden rule in baking, especially for cakes. Make sure your milk, applesauce (or sour cream/Greek yogurt if using), and eggs are all brought to room temperature before you begin mixing. Why does this matter? Room temperature ingredients emulsify more effectively, meaning they combine smoothly and evenly into a cohesive batter. This prevents lumps, ensures a consistent texture, and crucially, stops the melted butter from solidifying into undesirable chunks. For a quick hack, microwave your milk for 15-20 seconds, and place eggs in a bowl of warm water for 5-10 minutes to bring them up to temperature rapidly.
• Harness the Power of Reserved Apple Juice: As your chopped apples sit with the cinnamon sugar, they will naturally release some delicious juices. While tempting to add this directly to the batter, I highly recommend against it, as excess liquid can make your finished **apple fritter cake** too dense or overly moist in an unappealing way. Instead, use a slotted spoon to transfer the apples to the batter, leaving as much juice behind as possible. Here’s a pro tip: *save that reserved liquid!* It makes a fantastic, flavorful addition to your vanilla icing, deepening the apple essence and adding a lovely subtle tang.
• Precision in Flour Measurement is Key: Baking is a science, and accurate measurement of flour is paramount. Do not simply scoop flour directly from the container; this common mistake compacts the flour, resulting in far too much being added to your recipe. Too much flour leads to a dry, dense, and crumbly cake. Instead, gently stir your flour in its container to aerate it, then spoon it lightly into your measuring cup, and finally, level it off with the back of a knife or a straight edge. For the most precise results and consistently perfect cakes, I wholeheartedly recommend using a food scale to measure your flour (250 grams for this recipe).
• Resist the Urge to Overmix the Batter: The batter for this **moist apple fritter cake** will be quite thick, which might tempt you to keep mixing it until it looks perfectly smooth. However, overmixing is the enemy of a tender cake. Once you add the dry ingredients to the wet, mix only until everything is *just* combined and no streaks of dry flour remain. Overmixing develops the gluten in the flour too much, leading to a tough, dense, and chewy cake rather than the soft, crumbly texture we’re aiming for. Gentle folding, especially after adding the apples, is the way to go.
• Strategic Icing Application for Freshness: While the vanilla icing is a crucial component of the “fritter” experience, its timing is important for presentation and texture. If you plan to serve your cake several hours later or the next day, it’s best to wait until closer to serving time to apply the icing. The icing, particularly if it’s a thinner glaze, can absorb into the cake and start to melt after a few hours, leading to a less appealing appearance and a slightly altered texture. For the freshest look and best experience, glaze just before you plan to slice and serve your **apple fritter cake**.
• Don’t Skimp on Pan Preparation: Even with nonstick spray, sometimes cakes can stick. For extra insurance, after spraying your 9×13-inch pan, you can lightly flour it, tapping out any excess. This creates an additional barrier and ensures your cake releases cleanly, preserving its beautiful edges.
• Test for Doneness Accurately: While a baking time range is provided (23-28 minutes), ovens vary. Always rely on the toothpick test: insert a toothpick into the very center of the cake. If it comes out clean or with a few moist crumbs attached (but no wet batter), your cake is done. Overbaking can lead to a dry cake, so keep a close eye on it during the last few minutes.

Frequently Asked Questions About This Apple Fritter Cake

Can I Adjust the Recipe Size? Halving Your Apple Fritter Cake

Absolutely! This **easy apple fritter cake recipe** is quite versatile and can be easily scaled down if you’re baking for a smaller crowd or simply want a less generous portion. To halve the recipe, simply divide all ingredient quantities by two. Instead of a 9×13-inch pan, you’ll want to use an 8-inch square pan. When baking in a smaller pan, be sure to keep a close eye on the cake as the baking time will be reduced. Start checking for doneness around 18-20 minutes, using the trusty toothpick test. The cake is ready when a toothpick inserted into the center comes out clean, indicating it’s perfectly baked through.

Butter vs. Oil: Which is Best for Apple Fritter Cake?

Technically, yes, you can substitute oil for butter in this **moist apple fritter cake** recipe. An equal amount of neutral-flavored oil, such as canola oil or vegetable oil, will work in terms of providing moisture and fat to the cake. However, I have a strong preference for using melted unsalted butter in this particular recipe, and here’s why:

Butter adds a depth of rich, creamy flavor that simply cannot be replicated by oil. That characteristic, buttery undertone enhances the warmth of the cinnamon and apples, contributing significantly to the overall deliciousness and authentic “fritter” profile of the cake. While oil will result in a moist cake, it won’t offer the same nuanced flavor complexity that butter does. If flavor is paramount to your baking experience, stick with the melted butter for this **homemade apple fritter cake**.

Serving Suggestions for Your Delicious Apple Fritter Cake

This versatile **apple fritter cake** is delightful on its own, especially with its generous vanilla glaze. However, you can elevate the experience even further with a few simple additions:

• Warm with Ice Cream: A scoop of vanilla bean ice cream melting over a warm slice of cake is a classic pairing that never disappoints. The contrast of hot and cold, and the creamy texture, perfectly complements the spiced apples.
• A Dollop of Whipped Cream: Lightly sweetened whipped cream adds an airy richness without being too heavy.
• Caramel Drizzle: For an extra decadent touch, a drizzle of homemade or store-bought caramel sauce on top of the glaze takes this cake to the next level, enhancing its fall-inspired flavors.
• With Coffee or Tea: For breakfast or an afternoon pick-me-up, a slice of this cake pairs wonderfully with a hot cup of coffee, a chai latte, or spiced apple tea.
• Breakfast or Brunch Star: While it’s certainly a dessert, its wholesome apple content and comforting spices make it an excellent choice for a special breakfast or a show-stopping brunch item.

Storage and Make-Ahead Tips for Your Apple Fritter Cake

This **moist apple fritter cake** is wonderful freshly baked, but it also stores beautifully, making it a great option for meal prepping desserts or bringing to gatherings. Here’s how to ensure its freshness and deliciousness:

• Room Temperature Storage: Once cooled, store the cake in an airtight container at room temperature for up to 2-3 days. This helps maintain its moisture and prevents it from drying out.
• Refrigeration (Optional): While not strictly necessary for this cake, if your kitchen is particularly warm or you want to extend its shelf life by an extra day, you can refrigerate it. Just be sure to bring individual slices back to room temperature or gently warm them before serving for the best flavor and texture.
• Freezing for Later: This cake freezes exceptionally well! For best results, freeze the cake *without* the icing. Wrap the cooled cake tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature and prepare the fresh vanilla icing before serving.
• Make-Ahead Icing: If you’re baking the cake ahead and plan to ice it later, the icing can be made a day in advance and stored in an airtight container in the refrigerator. You might need to whisk it again briefly and add a tiny bit more milk or apple juice to reach the desired consistency before glazing.

I genuinely hope you and your loved ones adore this **homemade apple fritter cake** as much as we do! The tender, cinnamon-sugar apple chunks nestled within the moist cake are undeniably my favorite part, but the sweet, creamy vanilla icing on top is seriously a close second. It truly brings that authentic fritter experience home.

If you try this delightful recipe, please make sure to leave a comment below letting me know how it turned out for you. Your feedback is always appreciated! Happy Baking!

Apple Fritter Cake Recipe

Prep Time: 45 minutes mins

Cook Time: 25 minutes mins

Total Time: 1 hour hr 10 minutes mins

Tender chunks of cinnamon-sugar apples add lots of texture to this apple fritter cake. You don’t need an electric mixer to make this easy recipe, and the cake bakes in just 30 minutes!

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Ingredients

Servings: 15 servings

Cinnamon Sugar Apples

• ▢ 3 cups chopped apples (360 grams; I used Honeycrisp)
• ▢ ¼ cup packed light brown sugar (50 grams)
• ▢ ½ teaspoon ground cinnamon

Apple Fritter Cake

• ▢ 2 cups all-purpose flour spooned & leveled (250 grams)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground allspice
• ▢ ½ teaspoon salt
• ▢ ½ cup unsalted butter melted (113 grams; 1 stick)
• ▢ ¾ cup packed light or dark brown sugar (150 grams)
• ▢ ½ cup whole milk at room temperature (120 ml; microwave for 15 seconds if needed)
• ▢ ⅓ cup unsweetened applesauce (80 grams) or plain Greek yogurt/sour cream
• ▢ 2 large eggs at room temperature
• ▢ 1 ½ teaspoons pure vanilla extract

Icing

• ▢ 1 ½ cups powdered sugar (180 grams)
• ▢ 2 to 3 tablespoons milk or reserved apple juice mixture plus more as needed
• ▢ ½ teaspoon pure vanilla extract

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Instructions

 

• Preheat the oven to 350°F (180°C). Spray a 9×13” pan with nonstick cooking spray and set aside.
• To make the cinnamon sugar apples: Combine the chopped apples, brown sugar, and cinnamon in a large mixing bowl and stir until well combined. Set aside.
  3 cups chopped apples,¼ cup packed light brown sugar,½ teaspoon ground cinnamon
• To make the apple fritter cake: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
  2 cups all-purpose flour,1 teaspoon baking powder,½ teaspoon baking soda,1 teaspoon ground cinnamon,¼ teaspoon ground nutmeg,¼ teaspoon ground allspice,½ teaspoon salt
• In a separate mixing bowl, whisk together the melted butter, brown sugar, milk, applesauce, eggs, and vanilla extract until fully combined.
  ½ cup unsalted butter,¾ cup packed light or dark brown sugar,½ cup whole milk,⅓ cup unsweetened applesauce,2 large eggs,1 ½ teaspoons pure vanilla extract
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Using a slotted spoon, scoop the chopped apples out of the mixing bowl and into the batter, leaving as much juice behind as possible. If you prefer, you can save the leftover juice and add it to the icing later (I prefer to do this!).
• Once all of the chopped apples are added, gently fold them in, making sure not to over mix the batter.
• Pour the batter into the prepared pan and spread it around into one even layer.
• Bake for 23 to 28 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for 30 minutes.
• Note: If you plan to serve this cake later or the next day, I recommend waiting to add the icing! If you add the icing and cover the cake, it will start to melt after several hours.
• To make the icing: Add the powdered sugar, 2 tablespoons of milk (or some of the reserved apple juice mixture from earlier), and vanilla extract to a large mixing bowl and whisk until well combined and no lumps remain. If the icing is too thick, add ½ teaspoon of milk at a time as needed. Pour the icing all over the top of the cake and spread it around.
  1 ½ cups powdered sugar,2 to 3 tablespoons milk or reserved apple juice mixture,½ teaspoon pure vanilla extract
• Allow to set for 15 to 20 minutes before slicing and serving.

Notes

Storage Instructions: Cake may be stored in an airtight container at room temperature for 2 to 3 days. If you plan to make this cake ahead of time, I recommend waiting to add the icing until right before serving.

Cuisine: American

Course: Dessert

Author: Danielle Rye

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