Granny Smith apples, cinnamon, brown sugar, butter, flour, Greek yogurt, and vanilla glaze baked into a cozy apple fritter cake.
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I don’t know about you, but there are certain cravings that come out of nowhere. Apple fritters are one of them. You’ll be fine all day, minding your business, and then—bam—you’re suddenly thinking about warm apples, cinnamon, sticky glaze, and that old-school donut shop smell that somehow feels like childhood and Saturday mornings rolled into one. That’s exactly where this Apple Fritter Cake Recipe comes from. I wanted the feeling of an apple fritter… just without the frying, the oil splatter, or the mental commitment.
And honestly? I wasn’t even sure it would work the first time. Cakes pretending to be donuts can be a little suspicious. But this one surprised me—in the best way.
This Apple Fritter Cake Recipe came together on one of those in-between days. Not a holiday. Not a special occasion. Just a regular afternoon where I wanted something comforting but didn’t want to work for it. You know the kind—hair in a messy bun, music playing too loud, scrolling recipes while pretending you’re “just looking.”
I kept thinking about apple fritters, the kind you grab from a bakery case and eat warm in the car, powdered sugar on your lap, zero regrets. But frying felt like too much. Too messy. Too committed. So I started wondering if I could bake that same flavor into a cake—something sliceable, shareable, and forgiving if you’re slightly distracted while baking (been there).
When I made it the first time, I remember standing in the kitchen watching the glaze sink into the warm cake, thinking, Okay… this might actually be something. And when I took that first bite? Soft cake, pockets of apple, cinnamon everywhere. It didn’t taste like a shortcut. It tasted like intention. Like comfort. Like something you’d make again without overthinking it.
Why you’ll Love this Apple Fritter Cake?
There’s something quietly satisfying about this apple fritter cake, and I think it’s because it doesn’t try too hard. It’s not overly sweet, not fussy, and not pretending to be anything it’s not. You get real apple filling—actual chunks, not just apple-flavored batter—and that brown sugar cinnamon swirl gives it that unmistakable fritter vibe.
The texture is where it really wins, though. Thanks to the applesauce and Greek yogurt, the cake stays moist for days (yes, days), and the glaze doesn’t just sit on top looking pretty—it seeps in, like it knows it belongs there. It’s the kind of cake that feels equally right on a brunch table or eaten straight from the pan with a fork when no one’s watching. Not that I’d know.
Ingredient Notes
Before you jump in, let’s talk ingredients—nothing fancy, just the stuff that quietly makes this Apple Fritter Cake Recipe taste like more than “just” an apple cake.
- Granny Smith Apples – I like them because they’re tart and sturdy. They don’t disappear into mush, and they balance the sweetness really well. Sweeter apples work too, but this combo feels more… bakery-like.
- Cinnamon – This isn’t the time to be shy. Cinnamon is doing a lot of emotional labor in this recipe, and it shows.
- Applesauce – This is the unsung hero. It keeps everything soft and tender without making the cake dense or heavy.
- Greek Yogurt or Sour Cream – I go back and forth depending on what’s in the fridge. Greek yogurt feels lighter, sour cream feels richer. Both are good. No strong opinions here.
- Dark Brown Sugar – This adds depth and that slightly caramelized flavor that makes the cake taste like an actual apple fritter, not just apple cake pretending to be one.
How to Make Apple Fritter Cake Recipe?
Step 1: First Things First
Preheat your oven to 350°F and grease a 9×13 pan. This cake likes room to spread out and do its thing. Cramped cakes are sad cakes.
Step 2: The Apple Filling
You’ll cook the apples with sugar, cinnamon, cornstarch, and water until they soften and turn glossy. This only takes a few minutes, but it smells incredible—like fall showed up early. Let it cool slightly so it doesn’t mess with the batter later. Then mix the brown sugar and cinnamon separately. This part seems small, but trust me, it matters.
Step 3: Mixing the Batter
Cream the butter and sugar until fluffy. Not rushed. Add the applesauce, vanilla, and eggs, scraping the bowl because that’s just good baking karma. In another bowl, whisk the dry ingredients, then add them to the batter alternating with the yogurt. Stop mixing as soon as it comes together. Overmixing is how cakes lose their joy.
Step 4: Layering It All Together
Spread half the batter into the pan, then add the apple filling. Sprinkle most of the brown sugar mixture over the apples—don’t overthink it. Add the remaining batter, smooth it gently, and finish with the rest of the brown sugar on top. It’ll look a little messy. That’s part of the charm.
Step 5: Baking and Glazing
Bake until the center is set. While it’s baking, whisk together the glaze. When the cake comes out, poke holes all over the top (yes, really—go for it), then pour the glaze on while the cake is still warm. Watching it soak in is oddly therapeutic. Let it set for about 20 minutes… or don’t. I won’t tell.
Storage Options
If you somehow have leftovers, this apple fritter cake stores really well. Cover it and keep it at room temperature for up to two days, or refrigerate it for up to five. I like reheating slices just a little—warm enough to soften the glaze and wake the cinnamon back up. It also freezes beautifully, which feels like a small gift to your future self.
Variations & Substitutions
One of the reasons I keep coming back to this Apple Fritter Cake Recipe is how flexible it is.
- Use sour cream instead of Greek yogurt if that’s what you have.
- Add chopped pecans or walnuts if you like a little crunch.
- Swap apples for pears for a softer, slightly floral twist.
- Add a pinch of nutmeg or cardamom if you’re feeling experimental.
- Dairy-free butter, yogurt, and milk all work surprisingly well here.
Ever tweak a recipe halfway through because you felt like it? Same vibe.
What to Serve With Apple Fritter Cake?
This cake is made for coffee. Strong coffee. Cozy coffee. The kind you sip slowly. It’s also great with chai, hot cider, or a scoop of vanilla ice cream if you’re leaning fully into dessert mode. Perfect for brunch, casual gatherings, or quiet afternoons when you just want something comforting and familiar.
FAQ:
Can I make this apple fritter cake ahead of time?
Yes—and honestly, it might be better the next day once everything settles and mingles.
Do I really need to peel the apples?
I usually do for texture, but if rustic is your thing, you can leave the peels on. No rules here.
Why poke holes before adding the glaze?
Because the glaze deserves to be inside the cake, not just on top. That’s how you get that true apple fritter experience in every bite.
If you’ve been craving apple fritters but want something easier, cozier, and way less messy, this Apple Fritter Cake Recipe might be exactly what you didn’t know you needed. If you try it, tell me—did it remind you of something too?
Apple Fritter Cake Recipe
Ingredients
Filling
- 2 c peeled and large-diced Granny Smith apples about 2 medium apples
- 1/3 c granulated sugar
- 1/2 tsp ground cinnamon
- 2 tbs cornstarch
- 2 tsp water
- 1/2 c dark brown sugar
- 1/2 tsp ground cinnamon
Cake
- 1/3 c unsalted butter room temperature
- 3/4 c granulated sugar
- 1/2 c applesauce
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1 c Greek yogurt or sour cream
Glaze
- 2 c powdered sugar
- 1/3 c milk
- 1 tsp vanilla extract
Instructions
Prepare the Filling
- In a medium saucepan, combine the diced apples, granulated sugar, cinnamon, cornstarch, and water. Cook over medium heat for 5 to 6 minutes, stirring frequently, until the apples soften and the mixture thickens. Remove from heat and allow to cool slightly. In a separate small bowl, mix the dark brown sugar with the remaining 1/2 teaspoon cinnamon. Set aside.
Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for approximately 3 minutes, or until light and fluffy. Add the applesauce, vanilla extract, and eggs, mixing until fully incorporated and scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the batter in alternating additions with the Greek yogurt, beginning and ending with the dry ingredients. Mix just until combined.
Assemble the Cake
- Spread half of the batter evenly into the prepared baking pan. Spoon the apple filling over the batter, spreading carefully to cover the surface. Sprinkle approximately two-thirds of the brown sugar mixture evenly over the apples.
- Dollop and gently spread the remaining batter over the filling. Sprinkle the remaining brown sugar mixture evenly over the top.
Bake
- Bake for 35 to 40 minutes, or until the center of the cake is set and a toothpick inserted into the center comes out mostly clean.
Prepare and Add the Glaze
- During the final minutes of baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Once the cake is removed from the oven, immediately use a butter knife to poke approximately 30 holes evenly across the surface of the cake. Pour the glaze over the hot cake, spreading evenly to ensure it seeps into the holes. Allow the glaze to set for about 20 minutes before slicing and serving.
Notes
