Apple Fritter Cake

Soft apple cinnamon cake with a sweet powdered sugar glaze.

Author Amber Brady

Prep Time 20

Cook Time 30

Total Time 50

Yields servings

Ingredients

Apple Filling:

2 cups (187 g) Granny Smith apples, peeled, thinly sliced, and then cut into 1-inch pieces (about 2-3 apples)
⅓ cup (68 g) granulated sugar
½ tsp ground cinnamon
2 Tbsp cornstarch
1 Tbsp lemon juice, (or water)

Cinnamon-Sugar

½ cup (100 g) light brown sugar, gently packed
½ tsp ground cinnamon

Cake:

2 ¼ cups (270 g) all-purpose flour, (stir, spoon & level)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
⅓ cup (75 g) butter, room temperature
¾ cup (150 g) granulated sugar
½ cup (122 g) applesauce, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
1 cup (240 g) sour cream, (or plain Greek yogurt) room temperature

Glaze:

2 cups (240 g) powdered sugar
1 tsp vanilla extract
¼ cup (59 ml) milk

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch cake pan with non-stick cooking spray. Set aside.
In a medium saucepan, combine the sliced apples, granulated sugar, cinnamon, cornstarch, and lemon juice.
Cook over medium heat for 5-6 minutes until the apples soften and the liquid thickens. Set aside to cool.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
In a separate bowl, combine the brown sugar and cinnamon. Stir together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Add the applesauce, eggs, and vanilla. Mix to combine. (Mixture may look curdled.)
Add half of the flour mixture. Mix until just combined. Add all of the sour cream. Mix until just combined. Add the remaining flour mixture. Mix until just combined. Do not over-mix.
Spread half of the cake batter into the prepared cake pan. Top with the apple mixture, spreading carefully to cover the batter. Sprinkle with 2/3 of the cinnamon-brown sugar mixture.
Dollop the remaining cake batter over the apples and carefully spread even with a spatula. (NOTE: It may not cover the whole cake completely.) Sprinkle the remaining 1/3 of the cinnamon-brown sugar over the cake batter.
Bake the apple fritter cake at 350˚F for 30-35 minutes until a toothpick comes out clean or with a few moist crumbs from the center of the cake and the cake springs back when touched.
When the cake is almost done, make the glaze by mixing together the powdered sugar, vanilla, and milk.
Immediately after removing the cake from the oven, poke holes all over the cake using a butter knife. (About 40 or so times.) Pour the glaze over the cake and spread evenly with a spatula. Allow glaze to set about 20 minutes before serving.

Notes

If you want a thick layer of glaze on top, let the cake cool for 10-15 minutes before topping with glaze. Otherwise the glaze may melt into the cake and not be as visible. Then wait another 20 minutes for the glaze to set up. You can also brush the glaze on the cake with a pastry brush for a more even coating.
Cover the pan with foil and store cake at room temperature for up to 3 days. NOTE: The glaze will absorb into the cake during storage and make the top of the cake wet.

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