Name: Mouthwatering Apple Fritter Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 cups granny smith apples, peeled and diced (about 2 medium); 1/3 cup white sugar; 1/2 tsp ground cinnamon; 2 tbsp cornstarch; 2 tsp water; 1/2 cup packed dark brown sugar; 1/2 tsp ground cinnamon; 1/3 cup unsalted butter, at room temp; 3/4 cup granulated sugar; 1/2 cup unsweetened applesauce; 1 tsp vanilla extract; 2 large eggs; 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp kosher salt; 1 tsp ground cinnamon; 1 cup greek yogurt or sour cream; 2 cups powdered sugar; 1/3 cup milk; 1 tsp vanilla extract

Fall baking has always been my weakness. The smell of cinnamon and apples in the oven makes my whole house feel like home. But I don’t always have time to make donuts from scratch when my kids are asking for something sweet after school. That’s when I need a recipe that gives me all the flavor without all the fuss.

That’s why this apple fritter cake has become my go-to fall dessert. It has all the taste of those glazed apple fritters from the bakery, but I can make it in one pan without any deep frying. I just mix everything together and let the oven do the work. No rolling dough or standing over hot oil.

Want something that tastes fancy but comes together easily? This cake is your answer. Craving apple fritters but don’t want the mess? Same solution. Honestly, I make this cake so often my family thinks I’ve got some secret baking skills.

Image: mollyshomeguide.com / Photographer Molly

Why You’ll Love This Apple Fritter Cake

All the apple fritter flavor without the frying – You get that classic cinnamon-apple taste and tender texture in an easy cake form, no messy oil or complicated frying required.
Healthier twist – Using applesauce and Greek yogurt keeps this cake moist while cutting down on some of the butter and oil you’d find in traditional recipes.
Perfect for any occasion – Whether it’s a weekend brunch, potluck dessert, or just a cozy afternoon treat with coffee, this cake fits the bill every time.
Simple pantry ingredients – Most of these ingredients are probably already in your kitchen, making it an easy go-to recipe when you’re craving something sweet.
Make-ahead friendly – This cake actually gets better after sitting for a few hours, so you can bake it in the morning and enjoy it later in the day.

This Apple Variety Works Best

Granny Smith apples are the go-to choice for this fritter cake because they hold their shape well during baking and won’t turn to mush. Their tart flavor also balances out all the sweetness in the cake perfectly.

If you can’t find Granny Smiths, Honeycrisp or Braeburn apples work great too since they’re firm and have a nice sweet-tart flavor. Whatever apples you choose, make sure they’re fresh and crisp. Soft or mealy apples will make your cake soggy and won’t give you those nice apple chunks you’re looking for.

Options for Substitutions

This apple fritter cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

Granny Smith apples: Honeycrisp, Braeburn, or Gala apples work great too. Just avoid super soft varieties like Red Delicious since they’ll get mushy during baking.
Greek yogurt or sour cream: You can use either one interchangeably in this recipe. If you only have regular yogurt, strain it through a coffee filter for 30 minutes to thicken it up first.
Applesauce: Mashed banana, melted butter, or even vegetable oil can replace the applesauce. Use the same amount, but expect a slightly different texture and flavor.
Dark brown sugar: Light brown sugar works just fine, or you can make your own by mixing 1/2 cup granulated sugar with 2 tablespoons molasses.
Cornstarch: All-purpose flour can replace cornstarch for the apple mixture – just use 3 tablespoons instead of 2 tablespoons cornstarch.
Milk for glaze: Heavy cream, half-and-half, or even apple juice can replace the milk in the glaze. Start with less liquid and add more until you get the right consistency.

Apple Fritter Cake FAQ

What if my eggs aren’t room temperature – does it really matter?

Yes, it matters. Cold eggs don’t emulsify properly with butter and sugar, creating a curdled texture and denser cake. Room temp eggs blend smoothly for better rise and texture.

Can I use pre-ground cinnamon or should it be freshly ground?

Pre-ground works well too. “Freshly ground” in the recipe just means quality matters—fresh pre-ground has better flavor than old stale cinnamon. No need to grind whole sticks.

Why pour glaze on a warm cake instead of letting it cool first?

The holes let warm cake absorb glaze deep inside, creating moisture throughout. Cold cake forms a barrier and the glaze just sits on top instead of soaking in for that signature glazed texture.

Storage Instructions

Keep Fresh: This apple fritter cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. The glaze might get a little sticky, but that just makes it more indulgent! If you want to keep it longer, pop it in the fridge for up to a week.

Freeze: You can absolutely freeze this cake for later! Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer bag for up to 3 months. I like to freeze it before adding the glaze, then drizzle it on fresh when I’m ready to serve.

Serve: Let frozen cake thaw at room temperature for about an hour, or pop individual slices in the microwave for 20-30 seconds. If you stored it without glaze, just whisk up a fresh batch of that sweet vanilla glaze and drizzle it right over the top before serving.

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 3400-3600
Protein: 35-40 g
Fat: 110-120 g
Carbohydrates: 540-560 g

Ingredients

For the apple mixture:

1/3 cup white sugar
2 tbsp cornstarch
1/2 tsp ground cinnamon
2 tsp water
2 cups granny smith apples (diced into 1/2-inch pieces)

For the cinnamon sugar layer:

1/2 cup dark brown sugar (packed well)
1/2 tsp ground cinnamon

For the cake batter:

1 tsp vanilla extract (pure vanilla for best flavor)
3/4 cup granulated sugar
1 tsp baking powder
2 large eggs (room temperature for better emulsification)
1/2 tsp kosher salt
1/3 cup unsalted butter (room temperature)
1 tsp ground cinnamon
2 1/4 cups all-purpose flour (King Arthur is my favorite for consistent results)
1/2 cup unsweetened applesauce
1 tsp baking soda
1 cup greek yogurt (full-fat for a moister cake)

For the glaze:

2 cups powdered sugar (sifted to remove lumps)
1/3 cup milk (whole milk for a richer glaze)
1 tsp vanilla extract

Step 1: Cook the Apple Filling

2 cups Granny Smith apples, peeled and diced
1/3 cup sugar
1/2 tsp ground cinnamon
2 tbsp cornstarch
2 tsp water

In a medium saucepan, combine the peeled and diced Granny Smith apples, 1/3 cup granulated sugar, 1/2 teaspoon ground cinnamon, 2 tablespoons cornstarch, and 2 teaspoons water.

Heat the mixture over medium heat for 5-6 minutes until the apples have softened and the liquid has thickened.

Remove the saucepan from the heat and let the apple mixture cool while you prepare the other components.

Step 2: Make the Brown Sugar Cinnamon Swirl Mixture

1/2 cup dark brown sugar
1/2 tsp ground cinnamon

In a small bowl, mix together 1/2 cup packed dark brown sugar and 1/2 teaspoon ground cinnamon.

Set the mixture aside for later use in assembling the cake.

Step 3: Prepare the Cake Batter

1/3 cup butter, at room temp
3/4 cup sugar
1/2 cup unsweetened applesauce
1 tsp vanilla extract
2 large eggs
Nonstick spray for pan (if needed)

Preheat your oven to 350°F (175°C) and coat a 9×13-inch pan with nonstick spray.

In the bowl of a stand mixer fitted with a paddle attachment, beat together 1/3 cup unsalted butter and 3/4 cup granulated sugar for about 3 minutes until light and fluffy.

Add the 1/2 cup unsweetened applesauce, 1 teaspoon vanilla extract, and 2 large eggs.

Mix on medium speed until well combined, scraping the sides of the bowl as needed.

Step 4: Mix the Dry Ingredients and Combine the Batter

2 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup Greek yogurt
Cake batter from Step 3

In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1 teaspoon ground cinnamon.

Gradually add the dry ingredients and 1 cup Greek yogurt (or sour cream) to the wet batter in alternating additions, beginning and ending with the dry mixture.

Mix until just combined; be careful not to overmix for a tender cake.

I always like to finish combining the batter by hand with a spatula to avoid overworking it.

Step 5: Assemble the Cake

Cake batter from Step 4
Apple mixture from Step 1
Brown sugar-cinnamon mixture from Step 2

Spread half of the cake batter evenly into the bottom of your prepared pan.

Spoon the cooled apple mixture from Step 1 over the batter, carefully spreading it to cover the entire layer.

Sprinkle two-thirds of the brown sugar-cinnamon mix from Step 2 over the apples.

Cover with the remaining cake batter, spreading softly to create an even layer.

Finally, sprinkle the rest of the brown sugar-cinnamon mixture evenly over the top.

Step 6: Bake the Cake

Bake the assembled cake in the preheated oven for 35-40 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.

Allow the cake to remain in the pan for the next steps.

I like to gently tent the cake with foil during the last 10 minutes if it looks like it’s browning too quickly.

Step 7: Prepare and Add the Glaze

2 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

While the cake is finishing its bake, combine 2 cups powdered sugar, 1/3 cup milk, and 1 teaspoon vanilla extract in a medium bowl.

Whisk until completely smooth.

When the cake is done and still warm, use a butter knife to poke about 30 holes all over the surface.

Immediately pour the glaze evenly over the cake, spreading it with a spatula to cover.

Let the glaze set up for around 20 minutes before serving.

For extra flavor, I sometimes swap half the milk for apple cider in the glaze.