I have many different kinds of apple cake here on Bready or Not. This Apple Fritter Cake is special because it tastes like the luscious apple fritters found in donut shops and bakeries!
This is not a thick cake. The crumb is really there to hold a lot of apple pieces together. The use of apple butter versus applesauce adds a deeper color and richer flavor.
Then there is, of course, the icing. That’s essential to make this cake like the pastry. It adds sweetness and a delicate crunch that’s fast to melt in the mouth.
Really, I look at this as a special occasion kind of apple cake, something for a birthday, special guest, or date.
Bready or Not: Apple Fritter Cake
This Apple Fritter Cake really does taste like a cake version of the donut shop treat! Modified from Bake from Scratch Magazine September/October 2024.
Equipment
- 8×8 pan
- aluminum foil
- nonstick spray or butter
Ingredients
Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 2 cups crisp baking apples diced and divided (232 grams) (use apples like Honeycrisp, State Fair, or Kindercrisp)
- 1 cup brown sugar packed
- 1 large egg
- 1 large egg white
- 1/2 cup unsalted butter (1 stick) melted and slightly cooled
- 1/3 cup vanilla yogurt or sour cream or crème fraiche
- 1/3 cup apple butter
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
Glaze
- 1 cup confectioners’ sugar
- 2 Tablespoons half & half
Instructions
- Preheat oven at 350 degrees. Line an 8×8 with foil and apply butter or nonstick spray.
- In a medium bowl, stir together flour, baking powder, cinnamon, and salt. Add 1 1/2 cups of the diced apples. Toss to coat.
- In a big mixing bowl, beat the brown sugar, egg, and egg white until light and fluffy. Mix in the melted butter, yogurt, apple butter, lemon juice, and vanilla. Fold in the dry ingredients, making sure to scrape the bottom, until everything is just combined.
- Pour batter into the prepared pan. Smooth out top. Sprinkle on the remaining 1/2 cup of apple pieces.
- Bake until browned, with the middle passing the toothpick test, about 45 to 55 minutes.
- Cool completely before mixing the glaze. Drizzle it all over the top. Serve warmed or at room temperature. Individual slices can also be frozen for later enjoyment.
