Introduction

Oh, you know those cozy fall days when the air gets crisp and you just crave something warm, sweet, and bursting with apple flavor? This Apple Fritter Cake instantly takes me back to my grandma’s kitchen, the smell of cinnamon and baked apples filling the air. It’s one of those recipes that feels like a hug in cake form, and the best part? It’s surprisingly simple to whip up, even on a weeknight!

Forget complicated steps and fancy techniques. This Apple Fritter Cake is all about pure, unadulterated apple goodness baked into a tender, moist cake with that irresistible crunchy cinnamon-sugar topping. It’s the perfect way to celebrate apple season, or honestly, any season you need a little bit of homemade comfort.

Why You’ll Love This Recipe

Fast: From mixing bowl to oven in under 20 minutes!
Easy: No special equipment needed, perfect for beginners.
Giftable: Wrap it up beautifully for a thoughtful homemade gift.
Crowd-pleasing: Everyone, from kids to adults, adores this comforting treat.
Deliciously Unique: It’s like a cake and a fritter had a delicious baby!

Ingredients

Gather ‘round, friends! Here’s what you’ll need to create this little slice of heaven. Don’t worry, it’s all pretty standard pantry stuff.

For the Cake:

2 1/4 cups all-purpose flour: Your trusty base for a tender crumb.
3/4 cup granulated sugar: For that classic sweetness.
2 1/2 teaspoons baking powder: Our leavening agent for a nice lift.
1 teaspoon ground cinnamon: Because what’s an apple cake without cinnamon?
1/2 teaspoon kosher salt: To balance out all that sweetness.
1/4 teaspoon baking soda: A little extra boost for tenderness.
12 tablespoons (1 1/2 sticks) unsalted butter: Softened, please! This is what makes the cake rich and delicious.
3 large eggs: Room temperature is best for smooth incorporation.
3/4 cup buttermilk: This secret ingredient makes the cake incredibly moist and tender.
2 teaspoons vanilla extract: To add that warm, comforting aroma and flavor.

For the Fritter Filling and Topping:

1/2 cup packed dark brown sugar: For that deep, caramelly flavor in the apple layer.
2 teaspoons ground cinnamon, divided: We need a good amount for that classic fritter spice!
1 teaspoon all-purpose flour: Just a touch to help bind the apples.
1 1/2 pounds Granny Smith or Honeycrisp apples (about 4 medium): I love using a mix, or just Granny Smiths for that perfect tartness that cuts through the sweetness. Honeycrisp is great if you prefer a sweeter apple!
2 tablespoons granulated sugar: For that delightful crunchy topping.

For the Cider Glaze:

1/2 cup powdered sugar: For that smooth, sweet finish.
2 teaspoons milk, apple cider, or unfiltered apple juice, plus more as needed: This makes the glaze pourable. Apple cider is my favorite for an extra apple punch!

How to Make It

Alright, let’s get our hands a little floury! This is the fun part.

For the Cake:

First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, grab your 9-inch cake pan and give it a good grease and flour. This ensures your beautiful cake doesn’t stick.
In a big ol’ bowl, whisk together all your dry ingredients: flour, granulated sugar, baking powder, cinnamon, salt, and baking soda. Give it a good mix so everything is nicely combined.
Now, add your softened butter to the dry ingredients. You can use a pastry blender, or just your fingertips (my personal favorite!), to cut the butter into the flour mixture until it looks like coarse crumbs. Think pea-sized pieces.
In a separate bowl, whisk together your wet ingredients: the eggs, buttermilk, and vanilla extract.
Pour those lovely wet ingredients into the dry ingredients. Mix everything together until it’s just combined. It’s super important not to overmix here – we want a tender cake, not a tough one! A few streaks of flour are okay.

For the Fritter Filling and Topping:

In a medium bowl, mix together the brown sugar, 1 teaspoon of your cinnamon, and the teaspoon of flour.
Now, peel, core, and chop your apples into nice bite-sized pieces. No need to be super precise here, rustic is good!
Add those chopped apples into the brown sugar and cinnamon mixture. Toss them gently to coat each apple piece. This is going to create that yummy, spiced apple layer in the middle.

Assembly and Baking:

Pour about half of your cake batter into the prepared cake pan. Spread it out evenly.
Next, carefully spoon that glorious apple mixture right over the batter. Try to get an even layer.
Gently spoon the remaining cake batter over the apple layer. Be a bit careful not to disturb the apples too much.
Now for the magic topping! Sprinkle the remaining 1 teaspoon of cinnamon and the 2 tablespoons of granulated sugar all over the top of the cake. This will create that irresistible crunchy, caramelized crust as it bakes.
Bake for about 40-50 minutes. You’ll know it’s ready when a wooden skewer (or a toothpick) inserted into the center comes out clean.
Once it’s out of the oven, let the cake cool in the pan for about 10 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely.

For the Cider Glaze:

In a small bowl, whisk together the powdered sugar and your milk, apple cider, or apple juice until it’s smooth and pourable. If it’s too thick, just add a little more liquid, about a teaspoon at a time, until you get that perfect drizzling consistency.
Once your cake has cooled, drizzle that beautiful glaze all over the top. Let it set for a few minutes, and then slice yourself a piece!

Substitutions & Additions

This recipe is fantastic as is, but I love playing around with it! Here are a few ideas:

Apples: While Granny Smith and Honeycrisp are my go-to, feel free to experiment with other baking apples like Fuji, Gala, or even a blend.
Nuts: For an extra crunch, toss a handful of chopped walnuts or pecans into the apple mixture. Yum!
Spices: A pinch of nutmeg or a tiny bit of ground ginger in the apple filling can add another layer of warmth.
Glaze: If you don’t have apple cider, regular milk or even a little bit of cream will work beautifully for the glaze. You can also skip the glaze entirely if you prefer!
Citrus Zest: A tablespoon of lemon or orange zest mixed into the cake batter can add a bright, fresh flavor.

Tips for Success

A few little tricks to make sure your Apple Fritter Cake turns out perfectly every time:

Don’t Overmix the Batter: Seriously, this is key for a tender cake. Mix just until the dry ingredients are incorporated.
Soften Your Butter: Make sure your butter is softened, not melted. This creates the best texture when cutting it into the flour.
Room Temperature Eggs and Buttermilk: This helps everything emulsify better, leading to a smoother batter and a more even bake. If you forget to take them out ahead of time, you can quickly warm eggs by placing them in a bowl of warm water for a few minutes, and warm buttermilk gently in the microwave (just a few seconds!).
Prep Ahead: You can peel and chop your apples a day in advance and store them in an airtight container in the refrigerator. Toss them with the cinnamon-sugar mixture just before assembly.
Cooling is Important: Let the cake cool for at least 10 minutes in the pan before attempting to invert it. This prevents it from falling apart.

How to Store It

This cake is best enjoyed fresh, but if you have any leftovers (which is rare in my house!), it stores beautifully.

Once completely cooled, store the cake in an airtight container at room temperature for up to 3 days.
If you live in a warm climate or prefer it chilled, you can store it in the refrigerator for up to 5 days. Just let it come to room temperature before serving for the best flavor and texture.

FAQs

Q: Can I make this cake ahead of time?

A: Yes! You can bake the cake a day in advance and store it at room temperature. The glaze is best drizzled on just before serving to keep it looking pretty.

Q: What kind of apples are best for this recipe?

A: Granny Smith apples are fantastic because their tartness balances the sweetness of the cake and glaze. Honeycrisp apples are also a great choice for their sweet-tart flavor and crisp texture.

Q: Can I make this into cupcakes?

A: You certainly could! You’d want to adjust the baking time, likely checking for doneness around 20-25 minutes. Make sure to still create that apple layer in the middle!

Q: My glaze is too thick/thin, what should I do?

A: If your glaze is too thick, add a tiny bit more liquid (milk, cider, or juice) – just a teaspoon at a time until it’s pourable. If it’s too thin, whisk in a little more powdered sugar until it reaches your desired consistency.

Easiest Apple Fritter Cake

A cozy and comforting apple cake with a moist crumb and a crunchy cinnamon-sugar topping, reminiscent of classic apple fritters. Surprisingly simple to make, perfect for weeknights or as a homemade gift.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Servings 10 slices

Equipment

9-inch cake pan Greased and floured
Large bowl
Medium bowl
Small bowl
pastry blender or fingertips
Whisk
Wooden skewer or toothpick
Wire rack

Ingredients

For the Cake

2.25 cups all-purpose flour Your trusty base for a tender crumb.
0.75 cup granulated sugar For that classic sweetness.
2.5 teaspoons baking powder Our leavening agent for a nice lift.
1 teaspoon ground cinnamon Because what’s an apple cake without cinnamon?
0.5 teaspoon kosher salt To balance out all that sweetness.
0.25 teaspoon baking soda A little extra boost for tenderness.
12 tablespoons unsalted butter Softened, please! This is what makes the cake rich and delicious.
3 large eggs Room temperature is best for smooth incorporation.
0.75 cup buttermilk This secret ingredient makes the cake incredibly moist and tender.
2 teaspoons vanilla extract To add that warm, comforting aroma and flavor.

For the Fritter Filling and Topping

0.5 cup packed dark brown sugar For that deep, caramelly flavor in the apple layer.
2 teaspoons ground cinnamon We need a good amount for that classic fritter spice!
1 teaspoon all-purpose flour Just a touch to help bind the apples.
1.5 pounds Granny Smith or Honeycrisp apples About 4 medium. I love using a mix, or just Granny Smiths for that perfect tartness that cuts through the sweetness. Honeycrisp is great if you prefer a sweeter apple!
2 tablespoons granulated sugar For that delightful crunchy topping.

For the Cider Glaze

0.5 cup powdered sugar For that smooth, sweet finish.
2 teaspoons milk, apple cider, or unfiltered apple juice Plus more as needed. This makes the glaze pourable. Apple cider is my favorite for an extra apple punch!

Instructions

First things first, let's get that oven preheated to 350°F (175°C). While it’s warming up, grab your 9-inch cake pan and give it a good grease and flour. This ensures your beautiful cake doesn't stick.
In a big ol' bowl, whisk together all your dry ingredients: flour, granulated sugar, baking powder, cinnamon, salt, and baking soda. Give it a good mix so everything is nicely combined.
Now, add your softened butter to the dry ingredients. You can use a pastry blender, or just your fingertips (my personal favorite!), to cut the butter into the flour mixture until it looks like coarse crumbs. Think pea-sized pieces.
In a separate bowl, whisk together your wet ingredients: the eggs, buttermilk, and vanilla extract.
Pour those lovely wet ingredients into the dry ingredients. Mix everything together until it's just combined. It’s super important not to overmix here – we want a tender cake, not a tough one! A few streaks of flour are okay.
In a medium bowl, mix together the brown sugar, 1 teaspoon of your cinnamon, and the teaspoon of flour.
Now, peel, core, and chop your apples into nice bite-sized pieces. No need to be super precise here, rustic is good!
Add those chopped apples into the brown sugar and cinnamon mixture. Toss them gently to coat each apple piece. This is going to create that yummy, spiced apple layer in the middle.
Pour about half of your cake batter into the prepared cake pan. Spread it out evenly.
Next, carefully spoon that glorious apple mixture right over the batter. Try to get an even layer.
Gently spoon the remaining cake batter over the apple layer. Be a bit careful not to disturb the apples too much.
Now for the magic topping! Sprinkle the remaining 1 teaspoon of cinnamon and the 2 tablespoons of granulated sugar all over the top of the cake. This will create that irresistible crunchy, caramelized crust as it bakes.
Bake for about 40-50 minutes. You’ll know it’s ready when a wooden skewer (or a toothpick) inserted into the center comes out clean.
Once it’s out of the oven, let the cake cool in the pan for about 10 minutes. This helps it set up. Then, carefully invert it onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and your milk, apple cider, or apple juice until it’s smooth and pourable. If it’s too thick, just add a little more liquid, about a teaspoon at a time, until you get that perfect drizzling consistency.
Once your cake has cooled, drizzle that beautiful glaze all over the top. Let it set for a few minutes, and then slice yourself a piece!

Notes

Don't overmix the batter for a tender cake. Ensure butter is softened, not melted. Room temperature eggs and buttermilk emulsify better. Apples can be prepped a day ahead. Allow cake to cool in the pan for 10 minutes before inverting.