Inspired by popular fall festival fare, this recipe takes all the flavors of a fried apple fritter and turns them into a moist and fluffy cake. Find more cozy fall bakes in our September/October 2024 issue.
Apple Fritter Cake
Makes 1 (8-inch) cake
Ingredients
- 1¾ cups (219 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon
- ¾ teaspoon (2.25 grams) kosher salt
- 2 cups (232 grams) diced Honeycrisp apples, divided
- 1 cup (220 grams) firmly packed light brown sugar
- 1 large egg (50 grams)
- 1 large egg white (30 grams)
- ½ cup (113 grams) unsalted butter, melted and slightly cooled
- â…“ cup (80 grams) sour cream
- â…“ cup (80 grams) unsweetened applesauce
- 1 tablespoon (15 grams) fresh lemon juice
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons plus 2 teaspoons (40 grams) whole milk
Instructions
- Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add 1½ cups (174 grams) apples, tossing to coat.
- In another medium bowl, whisk together brown sugar, egg, and egg white until light and fluffy, about 2 minutes. Whisk in melted butter, sour cream, applesauce, lemon juice, and vanilla until well combined. Using a rubber spatula, fold in flour mixture until just combined and no dry streaks remain. (Batter will not be completely smooth.) Pour batter into prepared pan, and smooth top. Top with remaining ½ cup (58 grams) apples.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool on a wire rack for 10 minutes.
- In a small bowl, whisk together confectioners’ sugar and milk until smooth; drizzle onto warm cake. Serve immediately. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Could this be doubled for a 9×13 pan?
Hi Barb,
We have not tested this in a 9×13, but you are welcome to experiment and try it! Happy baking!
I made this last week and it smells nearly identical to an apple fritter doughnut. It required about 7 extra minutes in my oven. We devoured it.
I made this cake for a party the other day, being fall season.
Adjectives they used were Sublime, Excellent, and OMG
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