Apple Fritter Cake is a slightly healthier version of an apple fritter, only in that it’s not fried in oil. 😜 I had an idea to take my Cinnamon Roll Cake and add a layer of chopped apples because I had quite a pile of apples to use up. I’d already made an Easy Apple Pie, had canned Old-Fashioned Apple Butter. I love apple fritters – more than any kind of donut on the planet – but I usually don’t feel very well after eating two from my favorite donut shop (because one is never enough 🤭). This is equally rich and decadent without being saturated with oil or lard or whatever they use to make those clumps of crispy dough packed with cinnamony apple sinfulness insanely delicious!
Apple Fritter Cake
- 3 cups unbleached flour
- 1/4 tsp salt
- 1 cup real sugar
- 4 tsp aluminum-free baking powder
- 1 cup milk
- 3 eggs
- 1 tsp vanilla
- 1/2 cup real butter, softened
- 3 large apples, peeled, cored and chopped
- 2 tbsp sugar
- 2 tsp cinnamon
Brown Sugar Swirl Layer:
- 1 cup brown sugar
- 1 tbsp cinnamon
- 2 cup powdered sugar
- 1/4 cup + 1 tbsp milk
Prepare the apples then coat with the cinnamon and sugar.
Mix the brown sugar and cinnamon in a small bowl.
Preheat oven to 350°F. Spray a 9×13 baking pan with oil.
For the cake, in a large bowl, mix the butter and sugar together then beat in the eggs and vanilla. Mix in the flour and baking powder and salt, then milk.
Spread 1/2 in the bottom of the pan. Layer half the apples over the batter. Sprinkle with half the brown sugar mixture over the apples.
Spread the rest of the cake batter over the apples and top with the rest of the apples then brown sugar.
Use a butter knife to cut through and swirl the cake/apple/brown sugar, but don’t over mix.
Bake for 28-32 minutes.
For the glaze, whisk the powdered sugar and milk together in a small bowl.
While the cake is still warm from the oven, drizzle the glaze over the cake. Or let it completely cool then drizzle over and let the glaze set up and become white.
Cut into squares and enjoy!
Happy eating! 😊