Description
Apple Fritter Cake is a moist and soft buttery vanilla cake filled with ooey gooey apple pieces and topped with a crunchy vanilla glaze. This recipe combines the comforting flavors of cinnamon-spiced apples with a tender cake base, perfect for celebrating apple harvest in the fall. Easy to make and delicious, it's a crowd pleaser that pairs wonderfully with coffee, brunch, or a scoop of ice cream for dessert.
Ingredients
Scale
Apple Mixture
- 4 cups peeled and cubed apples (about 4 large apples, 550g)
- ½ cup dark brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional)
- 1 teaspoon pure vanilla extract
- 2 tablespoons all purpose flour
- 2 tablespoons freshly squeezed lemon juice
Cake Batter
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- 2 cups all purpose flour (240g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (more as needed)
- ¼ teaspoon pure vanilla extract
Instructions
- Prepare the Apple Mixture: In a bowl, combine the peeled and cubed apples with the dark brown sugar, ground cinnamon, optional cardamom, vanilla extract, all purpose flour, and lemon juice. Toss well to coat the apple pieces evenly. Set aside to macerate while preparing the batter.
- Make the Cake Batter: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, and sea salt.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet batter, mixing until just combined. Avoid overmixing to keep the cake tender.
- Add the Apple Mixture: Fold the prepared apple mixture into the batter until evenly distributed.
- Prepare to Bake: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or a 9-inch round cake pan. Pour the batter into the pan and smooth the top evenly.
- Bake the Cake: Bake for 60 minutes or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely.
- Prepare the Vanilla Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk as needed to reach a drizzling consistency.
- Glaze the Cake: Once the cake is completely cooled, drizzle the vanilla glaze evenly over the top. Allow the glaze to set before serving.
Notes
- For extra flavor, add a pinch of nutmeg to the apple mixture.
- Use tart apples like Granny Smith for contrast, or sweeter apples like Fuji for a milder taste.
- If sour cream is unavailable, substitute with plain Greek yogurt.
- Ensure apples are cut into small evenly sized cubes for consistent baking.
- The glaze can be adjusted by adding a few drops of milk or powdered sugar to get your desired consistency.
- Serve this cake with coffee, tea, or vanilla ice cream for a delightful treat.
Nutrition
- Serving Size: 1 serving
- Calories: 394 kcal
- Sugar: 44 g
- Sodium: 151 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 64 mg
