Go Back

Apple Fritter Cake

Apple fritter cake with tender, golden layers and caramelized cinnamon apples baked in a 9x13 pan, then finished with an easy powdered sugar glaze drizzle. Expect a cinnamon swirl effect from layered apples and a knife-swirl top for that classic fritter-style texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 0.75 cup whole milk
For apple cinnamon layer
  • 2 cup apples peeled and diced
  • 0.33 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
For glaze
  • 1 cup powdered sugar
  • 2 tbsp milk 2-3 tablespoons as needed
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prepare the oven and apple layer
  1. Preheat the oven to 350F and grease a 9x13 baking dish so the cake releases cleanly after baking.
  2. Toss the diced apples with brown sugar, cinnamon, and nutmeg, then set aside while you mix the batter.
Make the cake batter
  1. Beat the softened unsalted butter and granulated sugar until fluffy to build a lighter crumb.
  2. Add the eggs one at a time, then mix in the vanilla extract until smooth and glossy.
  3. Whisk the all-purpose flour, baking powder, and salt, then alternate adding the dry mix and whole milk to the butter mixture in batches until just combined.
Assemble and bake
  1. Spread half the batter into the greased 9x13 baking dish, then scatter half of the cinnamon apple mixture over the surface.
  2. Spread the remaining batter on top, add the remaining apples, then swirl the top with a knife for a marbled cinnamon effect.
  3. Bake at 350F for 40-45 minutes, until golden and a toothpick comes out clean in the center.
Glaze and serve
  1. Cool the cake for 15 minutes so the glaze sets without melting into the crumb.
  2. Drizzle the powdered sugar glaze over the warm cake in irregular stripes, then let it set before slicing.

Notes

Pro tip: dice the apples small and even so they soften and distribute throughout the cake without leaving large pockets. Store covered in the fridge for up to 4 days; freeze slices for up to 2 months. For a lighter option, use low-fat milk in the batter and glaze (texture will stay close, sweetness unchanged).