Description

This Cinnamon Apple Fritter Cake is a moist, flavorful dessert inspired by the classic apple fritter. Featuring tender cake layers infused with cinnamon-spiced diced apples, topped with a cinnamon sugar crust, and finished with a smooth vanilla glaze, this cake offers the perfect balance of sweet and spice. Easy to prepare and baked in a single pan, it’s an ideal treat for breakfast or dessert.

Ingredients

Units Scale

Cake Batter:

1 1/4 cups (180g) all purpose flour
3/4 cup (150g) granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (56g) unsalted butter, very soft and cut into small pieces
2 large eggs at room temperature
1/2 cup (118ml) full fat sour cream
3 tablespoons (45ml) whole milk
1 teaspoon (5ml) pure vanilla extract

Cinnamon Apple Filling:

2 medium apples peeled, cored and diced into 1/2 inch cubes (2 cups or 240g)
1 tablespoon (12g) granulated sugar
1 teaspoon ground cinnamon

Cinnamon Sugar Topping:

1 1/2 tablespoon (18g) granulated sugar
1/2 teaspoon ground cinnamon

Glaze:

2/3 cup (80g) powdered confectioner's sugar
1 tablespoon (15ml) whole milk
Pinch salt

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal later.
Make the Cake Batter: In a large mixing bowl or stand mixer, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined. Add the very soft butter pieces and mix on low speed with an electric hand mixer or paddle attachment until the mixture resembles fine breadcrumbs. In a separate bowl, whisk together eggs, sour cream, milk, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and beat on medium speed for about one minute until the batter is thick, creamy, and smooth.
Prepare Apple Filling: In a medium bowl, toss the diced apples with granulated sugar and cinnamon until the cubes are evenly coated. Set aside.
Prepare Cinnamon Sugar Topping: Combine granulated sugar and ground cinnamon in a small bowl and stir together evenly.
Assemble the Cake: Spread about two-thirds of the batter into the prepared pan, creating a thin, even layer. Scatter the cinnamon-coated apples evenly over the batter, reaching out to the edges. Drop spoonfuls of the remaining batter on top of the apples and gently spread them out with an offset spatula to cover the apples as much as possible. Sprinkle the cinnamon sugar mixture evenly over the top.
Bake: Bake the assembled cake in the preheated oven for 25 to 28 minutes, or until a skewer inserted into the center comes out clean. Then transfer the cake to a wire rack and let it cool slightly.
Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar, milk, and a pinch of salt until smooth. Drizzle the glaze over the warm cake and allow it to set for about 1 hour before slicing and serving.

Notes

For best texture, ensure the butter is very soft but not melted when mixing the batter.
You can substitute sour cream with Greek yogurt if needed for a similar tangy flavor.
Using tart apples like Granny Smith adds a nice balance to the sweetness.
Letting the glaze set fully makes for cleaner slices and a more polished presentation.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Nutrition

Serving Size: 1 slice (1/9 of cake)
Calories: 320
Sugar: 26g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg