Apple Fritter Cake

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.

Prep Time 15

Cook Time 50

Resting time 30

Total Time 1 35

Servings or more servings

Author Heather

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.

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!

Nutrition