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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.
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple, cake
Author: Beth Cato

Equipment

  • 8x8 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 8x8 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.

OM NOM NOM!