Apple Fritter Cake

This apple fritter cake is a so moist, fluffy, and tender. It features the perfect blend of sweetness, warmth, and spice!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 580kcal

2 tablespoons butter salted or unsalted is fine
3 1/2 cups peeled and diced apples 396 grams (I used honey crisp apples, about 2-3 large ones)
1/2 cup light brown sugar packed
1 teaspoon cinnamon

1 cup powdered sugar sifted
2-3 tablespoons milk use more milk to make thin transparent glaze which is more characteristic of fritters, or less glaze if you want a thicker more drizzled type glaze
1/4 teaspoon vanilla extract

Preheat the oven to 350°F. Spray an 8x8 pan nonstick cooking spray then line with parchment paper, spray the paper with nonstick spray and set aside.
Place a skillet over medium heat. Add the butter, and melt. Stir in the apples, brown sugar and cinnamon. Cook, stirring occasionally until the apples become slightly tender and they release their juices into a syrup like consistency, about 8 minutes. Remove from the heat.
In a large bowl whisk the brown sugar, melted butter to combine. Add the vegetable oil, milk, vanilla, and eggs and whisk until smooth.
Add the flour, baking powder, baking soda, salt, cinnamon, and allspice. Whisk until partially combined.
Spoon all but ½ cup of the cooked apples into the large bowl. Using a rubber spatula fold the apples into the batter until combined.
Pour the cake batter into the prepared 8x8” pan. Distribute the reserved ½ cup of reserved apples and juices overtop of the cake batter. Sprinkle the 2 tablespoons of brown sugar over the cake.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
While the cake is baking make the glaze by whisking the powdered sugar, milk, and vanilla together in a small bowl.
After removing the cake from the oven, let the cake cool for 15 minutes. Drizzle the glaze over the cake then slice and serve! It’s so delicious when eaten slightly warm. Cover leftovers and store at room temperature for 4-5 days.

Nutritional information is an estimate and is based on 1 serving (this cake makes roughly 9 decent sized servings).