Description
This Sweet Apple Fritter Cake is a delightful dessert featuring a moist cake layered with a cinnamon-spiced apple filling and topped with a sweet vanilla glaze. Perfectly combining the tartness of Granny Smith apples with warm cinnamon and a tender crumb, this cake is an ideal treat for gatherings or cozy afternoons.
Ingredients
Scale
Apple Filling
- 4 cups Granny Smith Apples, diced (or Honeycrisp/Braeburn for sweetness)
- 1 cup White Sugar
- 1 tablespoon Cornstarch (can be replaced with tapioca starch)
- 1 teaspoon Ground Cinnamon (freshly ground recommended)
- Splash of Water
Cake Batter
- 1/2 cup Unsalted Butter, room temperature
- 1 cup White Sugar
- 1 cup Greek Yogurt (sour cream as substitute)
- 2 cups All-Purpose Flour (can substitute with gluten-free blend)
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 3 large Eggs, room temperature
- 1 teaspoon Vanilla Extract (pure vanilla preferred)
- 1 teaspoon Ground Cinnamon (for batter)
Topping
- 1/2 cup Dark Brown Sugar (light brown sugar can be substituted)
- Additional Ground Cinnamon for cinnamon sugar topping
Glaze
- 1 cup Powdered Sugar
- 2 tablespoons Milk (add more for thinner consistency)
- 1 teaspoon Vanilla Extract
Instructions
- Preparation: Gather all ingredients, dice the apples, and preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with unsalted butter.
- Make the Apple Filling: In a medium saucepan, combine diced Granny Smith apples, white sugar, cornstarch, ground cinnamon, and a splash of water. Cook over medium heat, stirring frequently, until the apples soften and the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
- Cream Butter and Sugar: In a large bowl, beat room-temperature unsalted butter and white sugar together until the mixture becomes light and fluffy, which usually takes 3-5 minutes using an electric mixer.
- Add Wet Ingredients: To the butter mixture, add the cooled apple filling, vanilla extract, and room-temperature eggs. Mix thoroughly until smooth and well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients alternately with Greek yogurt, mixing gently after each addition until you have a smooth batter without overmixing.
- Assemble the Cake: Pour half of the batter into the prepared baking pan and spread evenly. Spoon the cooled apple mixture over this layer, then sprinkle half of the cinnamon sugar made from dark brown sugar and ground cinnamon on top. Cover with the remaining batter and sprinkle the remaining cinnamon sugar over the top layer.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let it cool slightly.
- Prepare the Glaze: While the cake is still warm, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Glaze the Cake: Poke holes all over the warm cake surface using a toothpick or skewer. Pour the glaze evenly over the cake so it seeps into the holes. Allow the cake to cool completely before serving to allow the glaze to set.
Notes
- For a sweeter apple filling, substitute Granny Smith apples with Honeycrisp or Braeburn varieties.
- Room temperature ingredients help in achieving a smooth batter and better cake texture.
- If you prefer, sour cream can be used instead of Greek yogurt for a slightly different tang and texture.
- Use freshly ground cinnamon for a more vibrant and fresh spice flavor.
- To make the cinnamon sugar topping, mix equal parts dark brown sugar and ground cinnamon before sprinkling.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
