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Apple Fritter Cake

Apple fritter cake made in a 9x13 pan with a cinnamon-apple layer folded into tender, golden cake and a thick powdered sugar glaze drizzle. Sweet caramelized apple pieces and cinnamon swirl set this cake apart from regular apple desserts.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
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 Add 2–3 tbsp as needed for drizzle consistency.
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and make the apple cinnamon layer
  1. Preheat oven to 350F and grease a 9x13 baking dish, so the cake releases easily once baked.
  2. Toss the diced apples with brown sugar, cinnamon, and nutmeg, then set aside while you mix the batter.
Make the cake batter and assemble
  1. Beat the softened butter and granulated sugar until fluffy, then add eggs and vanilla and mix until smooth.
  2. Whisk all-purpose flour, baking powder, and salt, then alternate adding the dry mixture and whole milk to the butter mixture until just combined.
  3. Spread half the batter into the greased pan and scatter half the cinnamon apples over the top.
  4. Add the remaining batter and top with the remaining apples, then swirl with a knife to distribute the cinnamon-apple mixture.
Bake, cool, and glaze
  1. Bake for 40–45 minutes at 350F until golden and a toothpick inserted in the center comes out clean.
  2. Cool the cake for 15 minutes before glazing, so the drizzle sets without fully sinking.
  3. Stir powdered sugar with milk and vanilla to make a thick glaze, then drizzle in irregular stripes across the surface.

Notes

Pro tip: ensure your apples are evenly diced so the cinnamon layer cooks consistently and doesn’t leave dry pockets. Store covered in the refrigerator up to 4 days; the cake can be frozen up to 2 months. For a lighter option, use low-fat milk for the batter and glaze (texture stays tender).