Turn your favorite deep-fried donut into a tender dessert treat with my apple fritter cake! Moist vanilla cake is filled with cinnamon and apples, then topped with a sweet glaze.
Heather's recipe summary
Flavor/texture: Tastes like a cake version of your favorite apple fritter donut. Moist vanilla-cinnamon cake is filled with tender chopped apples and topped with a simple vanilla glaze.
Pan size: 9-inch round
Serves: 8 or more
Similar to: Peach Cake, Irish Tea Cake
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Ingredients and substitutions
- Wet ingredients - Eggs, butter, vanilla, whole milk, and granulated sugar add moisture and flavor to the cake. Reducing or substituting these ingredients can cause your cake to turn out dry.
- Dry ingredients - All-purpose flour and baking powder balance with the wet ingredients and add structure and lift while your cake bakes. I haven't tested this recipe with other types of flours. To prevent wasting ingredients, do a search for a recipe that's developed for the type of flour you'd like to use.
- Apples - You'll need two medium apples for this recipe. I recommend a firm, tart apple like granny smith. They're widely available year round and hold their shape after baking without getting mushy.
- Flavor - Cinnamon, vanilla extract, and salt add flavor to your cake. Cinnamon could be substituted with an equal amount of apple pie spice blend or chai spice blend for a more complex flavor.
How to make apple fritter cake
- Add wet ingredients to a bowl and use a hand mixer to beat until creamed and fluffy.
- Add dry ingredients alternating with milk and stir to combine. Stir in cubed apples.
- Pour batter into a greased 9-inch round pan and spread into an even layer.
- Bake until cake pops back when gently pressed in the center.
- While your cake cools, mix icing in a small bowl.
- Once cake has cooled, drizzle icing over the top. Allow the icing to crust, then slice and serve.
Heather's top tip
To test for doneness, gently press the top of your cake. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Cake is done when it reaches 210F in the center.
Tips and tricks
Slice apple into small cubes - Small, ½ inch cubes work best in this recipe. Larger apple chunks are more likely to sink in the batter and may not cook through in the time listed in the recipe card.
For a moist, perfectly baked cake - Take care not to overbake your cake, don't substitute or omit any of the moisture-adding ingredients (butter, sugar, eggs, milk), and take care to properly measure your flour. These are the three most common reasons a cake turns out dry.
Properly measured flour - Adding too much flour dries out a cake and dilutes the flavor. For 100% accuracy, use a kitchen scale. If you don't have a kitchen scale, use the spoon and level method. Give your flour a quick stir, then gently spoon the flour into your measuring cup until heaping. Level off the top with a knife.
Don't slice into warm cake - This releases steam, which is moisture, which will dry out your cake. Allow your cake to cool to room temperature before serving.
Frequently asked questions
This cake is best served the same day for ideal moisture and texture.
Apple fritter cake will keep at room temperature for 1-2 days, in the refrigerator for 3-4 days, or in the freezer for up to 3 months. Butter-based cake hardens in the refrigerator and will feel dry (this is temporary). Allow it to come to room temperature to soften before serving.
Cake turns out dry from overbaking, adding to much flour, or adding too little of the moisture-adding ingredients (butter, egg, milk, and sugar). Use a kitchen scale and an instant-read thermometer (my two favorite kitchen tools!) for accurate baking results every time.
Recommended
📖 Recipe
Apple Fritter Cake
Ingredients
Cake
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ cup (60 g) whole milk
- 2 medium granny smith apples, peeled, cored, and diced into ½ inch cubes
Glaze
- 1 cup (113 g) confectioner's sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350℉. Grease a 9-inch round cake pan, add a round piece of parchment to the bottom, and set aside.
- In a bowl, add butter and granulated sugar. Using a hand mixer (or stand mixer) beat until creamed and fluffy, about 1-2 minutes. Add eggs and vanilla extract and mix until creamy and smooth.
- In a separate bowl, add dry ingredients: flour, baking powder, cinnamon, and salt. Whisk to combine and remove clumps.
- Add half of dry ingredients to butter mixture and gently mix until just incorporated. Add half of milk and gently mix to incorporate. Repeat once more to incorporate remaining dry ingredients and milk. Do not overmix.
- Add diced apples to the batter and stir to incorporate. Pour batter into prepared 9-inch cake pan.
- Bake for about 50-55 minutes, or until cake springs back when gently pressed in the center. If it leaves an indent, your cake needs more time.
- Cool cake in pan on a wire cooling rack. Once cooled, turn out onto a serving plate.
Glaze
- In a small bowl, add confectioner's sugar, milk, and vanilla. Stir until sugar has dissolved and glaze looks smooth.
- Drizzle glaze evenly over cake, then slice and serve.
Equipment Recommendations
Notes
- Storage: Leftovers can be stored at room temperature for 1-2 days or in the refrigerator for 3-4 days. If you've refrigerated your cake, bring it to room temperature for 1 hour before serving (butter-based cake will harden when chilled).
- Freezing: Cake can also be frozen for up to two months. Thaw on the countertop for 1-2 hours before serving.
- More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!