This Apple Fritter Cake Recipe gives you everything you want from a bakery-style apple dessert in a simple 9 × 13-inch cake: tender cinnamon cake, soft Granny Smith apples, ribbons of brown sugar, and a smooth vanilla glaze that settles into the warm surface.
It is a great choice when you want the flavors of an apple fritter without frying individual pastries. The apples are briefly cooked first, so they become tender and flavorful without releasing too much moisture into the cake as it bakes.
The combination of Greek yogurt, applesauce, and softened butter keeps the crumb soft, while the cinnamon-brown sugar layer adds pockets of deeper caramel-like sweetness. Pouring the glaze over the cake while it is still warm finishes it with that classic sticky, bakery-inspired topping.
Apple Fritter Cake Ingredients
Granny Smith apples: Their tart flavor balances the sweet brown sugar and vanilla glaze while their firm texture holds up well during cooking and baking.
Granulated sugar: Sweetens both the apple filling and the cake batter without overpowering the fresh apple flavor.
Cornstarch: Thickens the juices released by the apples so the filling stays concentrated rather than making the cake soggy.
Ground cinnamon: Used throughout the filling, batter, and brown sugar layer to give the cake its warm apple-fritter flavor.
Dark brown sugar: Creates the rich cinnamon swirl between the cake layers and adds a deeper molasses flavor.
Unsalted butter: Creamed with sugar to create a lighter, softer cake structure.
Unsweetened applesauce: Adds extra moisture and subtle apple flavor to the batter.
Eggs: Give the batter structure and help create a tender but sliceable crumb.
Full-fat Greek yogurt: Keeps the cake especially moist and adds richness without making the batter overly heavy. Sour cream can also work in its place.
All-purpose flour: Forms the main structure of the cake.
Baking powder and baking soda: Work together to help the batter rise and stay soft.
Vanilla extract: Adds warmth to both the cake batter and the glaze.
Powdered sugar: Forms the base of the smooth icing that is poured over the warm cake.
Whole milk: Loosens the powdered sugar into a pourable glaze. For more apple flavor, part of the milk can be replaced with apple cider.
How to Make This Apple Fritter Cake
STEP 1: Start with the apple layer. Add the peeled and diced Granny Smith apples to a saucepan with white sugar, cinnamon, cornstarch, and a small amount of water. Cook over medium heat for about 5 to 6 minutes, stirring periodically, until the apples begin to soften and their juices become thick and glossy. Remove the pan from the heat and let the mixture cool slightly.
STEP 2: Make the cinnamon-brown sugar mixture by stirring the packed dark brown sugar with cinnamon until evenly combined. Set it aside while you prepare the batter. Preheat your oven to 350°F (175°C) and lightly coat a 9 × 13-inch baking pan with nonstick cooking spray.
STEP 3: Cream the softened butter and granulated sugar for roughly 3 minutes, until the mixture looks lighter and fluffy. Beat in the applesauce, vanilla, and eggs, scraping the bowl as needed so everything combines evenly.
STEP 4: In a separate bowl, whisk the flour with the baking powder, baking soda, salt, and cinnamon. Add the dry mixture to the butter mixture in portions, alternating with the Greek yogurt. Begin and finish with the dry ingredients. Mix only until you no longer see streaks of flour, since overmixing can make the finished cake firmer.
STEP 5: Spread approximately half of the batter evenly into the prepared baking pan. Spoon the cooled apple filling over the batter and distribute it from edge to edge. Sprinkle about two-thirds of the cinnamon-brown sugar mixture across the apples. Carefully spread the remaining batter over the filling, then finish with the remaining brown sugar mixture.
STEP 6: Bake for 35 to 40 minutes. The center should look set, and a toothpick inserted near the middle should come out clean or with only a few moist crumbs. If the top is becoming darker than you prefer, loosely tent the pan with foil during the final 10 minutes.
STEP 7: Whisk the sifted powdered sugar, whole milk, and vanilla until completely smooth. While the cake is still warm, gently poke roughly 30 small holes across the top with a butter knife. Pour the glaze evenly over the cake and spread it toward the edges. Let the glaze settle and set for about 20 minutes before slicing.
How to Store & Reheat
Once the glaze has set and the cake has cooled, cover the baking pan tightly or transfer individual slices to an airtight container. The cake can be kept at room temperature for about 1 day in a cool kitchen, but refrigeration is the better choice for longer storage because of the moist apple filling and dairy-based glaze.
Store refrigerated leftovers for up to 4 days. The cake will become slightly firmer when cold, so you may want to let a slice sit at room temperature briefly before serving.
For a warm piece, microwave an individual slice for about 10 to 15 seconds. Use short intervals because the glaze can become very hot quickly.
The cake can also be frozen. Wrap individual cooled slices securely and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving. Freezing may slightly change the appearance of the glaze, but the cake itself should remain soft.
Can I prepare the apple filling ahead of time?
Yes. The cooked apple filling can be prepared a day in advance and refrigerated in a covered container. Let it cool completely before storing it. When you are ready to assemble the cake, you can use the filling chilled or allow it to come closer to room temperature first.
Why do you cook the apples before baking?
Briefly cooking the Granny Smith apples softens them and thickens their juices before they go into the batter. This helps you get tender pieces of apple without introducing too much loose moisture into the center of the cake.
Can I substitute sour cream for Greek yogurt?
Yes. Full-fat sour cream can replace the Greek yogurt in the batter using an equal amount. Both ingredients add richness and moisture, so the finished cake should remain soft and tender with either option.
Why is the glaze poured over the cake warm?
Adding the vanilla glaze while the cake is still warm allows some of it to settle into the holes and surface instead of sitting entirely on top. That creates a softer, slightly sticky finish that is especially good with the cinnamon and apple layers.
Can I use a different type of apple?
You can, but choose an apple that stays reasonably firm when heated. Granny Smith works particularly well because its tartness keeps the finished dessert from tasting overly sweet. Sweeter apples will also work, though they can make the overall flavor noticeably sweeter.
Recipe Tips
- Let the apple mixture thicken properly. The filling should look glossy rather than watery before you remove it from the heat. Too much loose apple juice can create wet areas in the cake.
- Do not overmix the batter. Once the flour and yogurt are incorporated, stop mixing. Gentle handling helps preserve the tender texture created by the butter, applesauce, and Greek yogurt.
- Glaze the cake while warm. Have your icing ready near the end of the baking time so you can poke the cake and pour it on soon after the pan leaves the oven.
What to Serve with Apple Fritter Cake
A warm slice works beautifully with vanilla ice cream, especially when the cold ice cream begins melting over the cinnamon-brown sugar topping.
For a simpler pairing, add a spoonful of lightly whipped cream. Its mild flavor balances the sweetness of the glaze without covering up the apples.
You can also serve the cake alongside hot coffee or black tea for an afternoon dessert, brunch treat, or casual fall gathering. Because the cake is baked in a large pan and slices neatly after the glaze sets, it is especially convenient when you need a dessert that can serve a group without last-minute assembly.
Apple Fritter Cake Recipe
Ingredients
Apple Filling
- 2 cups Granny Smith apples peeled and cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 2 teaspoons water
- 1/2 teaspoon ground cinnamon
- 1/3 cup granulated white sugar
Cinnamon-Brown Sugar Layer
- 1/2 teaspoon ground cinnamon
- 1/2 cup firmly packed dark brown sugar
Cake Batter
- 1 cup full-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/3 cup unsalted butter softened to room temperature
- 1 teaspoon baking soda
- 2 large eggs preferably at room temperature
- 1/2 cup unsweetened applesauce
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- Nonstick cooking spray as needed for the pan
Vanilla Glaze
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 2 cups powdered sugar sifted
Instructions
- Place the diced Granny Smith apples, granulated sugar, cinnamon, cornstarch, and water in a medium saucepan. Stir until the apples are evenly coated.
- Cook over medium heat for approximately 5–6 minutes, stirring as necessary, until the fruit begins to soften and the surrounding liquid develops a thick consistency.
- Take the saucepan off the heat and leave the apple filling to cool while the remaining components are prepared.
- Stir the packed dark brown sugar and ground cinnamon together in a small bowl until evenly blended. Reserve this mixture for layering the cake.
- Heat the oven to 350°F (175°C). Lightly coat a 9 × 13-inch baking pan with nonstick cooking spray.
- Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with the granulated sugar for about 3 minutes, or until the mixture becomes pale and fluffy.
- Add the unsweetened applesauce, vanilla extract, and eggs. Beat at medium speed until thoroughly incorporated, stopping to scrape down the sides of the bowl when necessary.
- In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and ground cinnamon.
- Add the flour mixture and Greek yogurt to the butter mixture in alternating portions, starting and finishing with the dry ingredients. Sour cream may be used in place of the Greek yogurt as indicated in the original preparation.
- Mix only until the batter comes together. Avoid excessive mixing, which can produce a less tender texture. Finish folding the batter gently with a spatula if necessary.
- Transfer half of the prepared batter to the greased baking pan and spread it into an even layer.
- Distribute the cooled apple filling over the batter, gently spreading the apples across the entire surface.
- Scatter approximately two-thirds of the cinnamon-brown sugar mixture evenly over the apple layer.
- Carefully spread the remaining cake batter over the apples. Finish by sprinkling the reserved one-third of the brown sugar mixture across the top.
- Place the assembled cake in the preheated oven and bake for 35–40 minutes. The cake is ready when the center is set and a toothpick inserted into the middle comes out clean.
- Keep the baked cake in its pan for glazing. If the surface begins to darken too quickly, loosely cover the cake with aluminum foil during approximately the final 10 minutes of baking.
- While the cake completes its baking time, whisk the sifted powdered sugar, whole milk, and vanilla extract together in a medium bowl until completely smooth.
- Once the cake is baked and still warm, use a butter knife to make approximately 30 holes across the surface.
- Immediately pour the prepared vanilla glaze over the warm cake and spread it evenly with a spatula.
- Allow the glaze to set for approximately 20 minutes before slicing and serving.