Apple Fritter Cake: Easy & Delicious Recipe (Print Version)

Bake an easy Apple Fritter Cake! This cozy recipe brings all the warm, spiced flavors of apple fritters into a simple, comforting cake. Perfect for any day!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cake Base Essentials

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 2 teaspoons baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Apple Fritter Filling

06 - 2 large apples (about 2 cups diced), such as Granny Smith or Honeycrisp, peeled, cored, and diced
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground nutmeg

→ Liquid Lovelies & Fat

09 - 2 large eggs, room temperature
10 - 1/2 cup (120ml) whole milk, room temperature
11 - 1/2 cup (113g) unsalted butter, melted and cooled slightly
12 - 1 teaspoon vanilla extract

→ Sweet Glaze Goodness

13 - 1 1/2 cups (180g) powdered sugar
14 - 2-3 tablespoons milk (any kind)

# Instructions:

01 - First things first, get those apples ready for your Apple Fritter Cake! Peel, core, and dice them into small, bite-sized pieces. I find about 1/2-inch cubes work best so they soften but don't disappear. In a big bowl, whisk together your flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk, like you're whipping up a storm, to make sure everything is evenly distributed. This is where I always double-check for lumps – no one wants a powdery bite in their cake!
02 - Now for the wet stuff! In a separate, medium bowl, whisk your room temperature eggs until they're nice and frothy. Then, pour in the whole milk, the melted (and cooled!) butter, and that lovely vanilla extract. Give it another good whisk until everything is combined. This mixture should look smooth and creamy, ready to join forces with your dry ingredients. I love how the vanilla smells at this stage; it's just the beginning of the magic for this Apple Fritter Cake!
03 - Time to bring it all together for your Apple Fritter Cake! Pour the wet ingredients into the dry ingredients. Mix gently with a spatula, just until *almost* combined. Overmixing is the enemy of a tender cake, remember? There might be a few streaks of flour, and that's totally fine! Then, gently fold in your diced apples. Make sure they're coated but don't mash them. This is where I sometimes get a little messy, but hey, that's kitchen life!
04 - Pour your glorious batter into a greased and floured 9x13 inch baking pan. Smooth out the top a bit. Pop it into your preheated 350°F (175°C) oven. Bake for about 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is a little different, so keep an eye on it! The edges should be golden brown, and your kitchen will smell like the coziest autumn day. I always peek through the oven door, getting excited for this Apple Fritter Cake!
05 - While your Apple Fritter Cake is cooling a bit – but still warm! – let's make that simple glaze. In a small bowl, whisk together the powdered sugar and a tablespoon of milk. Start with one tablespoon and add more, a tiny bit at a time, until you get a pourable but still thick consistency. You want it to drizzle, not run off the cake like water. Sometimes I add a tiny splash of vanilla or a pinch of cinnamon to the glaze too, just for an extra flavor kick. It’s so easy, honestly!
06 - Once your Apple Fritter Cake has cooled for about 10-15 minutes (it should still be warm to the touch), generously drizzle that glorious glaze all over the top. Let it drip down the sides – that's part of its charm! Slice into squares and serve warm. This is when the house smells just heavenly, and you know you've created something special. I usually can't wait and cut a piece almost immediately, even if it's still steaming. It's just too good!

# Notes:

01 - Always use room temperature eggs and milk; it makes a smoother batter for your Apple Fritter Cake.
02 - For best freshness, store leftover cake in an airtight container at room temp, but it never lasts long in my house!
03 - If you don't have butter, a neutral oil works, but the flavor won't be as rich – I've tried both.
04 - Serve warm with a scoop of vanilla ice cream for the ultimate Apple Fritter Cake experience, it's a must!

# Tools You'll Need:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - measuring cups and spoons
06 - wooden skewer or toothpick

# Nutrition Facts (Per Serving):

Calories: 350 Calories
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 5g

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