Sweet Apple Fritter Cake
This Sweet Apple Fritter Cake combines the flavors of fresh apples, cinnamon, and a sweet glaze.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 3 cups Granny Smith Apples, diced Can substitute with Honeycrisp or Braeburn.
- 1 cup White Sugar No substitutions suggested.
- 1 tablespoon Cornstarch Can be replaced with tapioca starch.
- 1 teaspoon Ground Cinnamon Use freshly ground for better taste.
- ½ cup Dark Brown Sugar Light brown sugar can be substituted.
- ½ cup Unsalted Butter, room temperature For better mixing.
- 1 cup Greek Yogurt Sour cream can be used as a substitute.
- 2 cups All-Purpose Flour Can be substituted with a gluten-free blend.
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt Regular salt can be used if needed.
- 2 large Eggs, room temperature For proper emulsification.
For the Cinnamon Sugar Layer
- 1 teaspoon Ground Cinnamon Feel free to increase for extra warmth.
- ¼ cup White Sugar Adjust to taste.
For the Glaze
- 1 cup Powdered Sugar Ensures a perfect topping.
- 2-4 tablespoons Milk Adjust for thickness.
- 1 teaspoon Vanilla Extract Use pure vanilla for the best taste.
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking pan.
- In a mixing bowl, combine all the ingredients for the cake and mix until well blended.
- Pour the batter into the prepared baking pan and smooth the top.
- In a small bowl, mix the ingredients for the cinnamon sugar layer and sprinkle it over the cake batter.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- While the cake cools, prepare the glaze by mixing powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
This cake can be served warm or at room temperature.