Apple Fritter Cake
Serves 10
20 mins prep
60 mins cook
80 mins total
This apple fritter cake is a moist and soft buttery vanilla cake, filled with ooey gooey apple pieces and topped with a crunchy vanilla glaze. It's essentially a giant baked apple fritter that is so moist and tender. This is the perfect cake to celebrate apple harvest and fall. Not only is it easy to make but it is so delicious and truly a crowd pleaser. Serve it alongside coffee, for brunch, or with a scoop of ice cream for dinner time.
Apple filling
Cake batter
Glaze
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Apple filling
Add the cubed apples into a large bowl. Then add brown sugar, cinnamon, cardamom, vanilla extract, flour, and lemon juice.
⅕ 4 apples⅕ ½ dark brown sugar⅕ 1 cinnamon⅕ ¼ cardamom⅕ 1 pure vanilla extract⅕ 2 all purpose flour⅕ 2 lemon juiceStir the apple filling together and set it aside while you work on the cake batter.
Cake Batter
Preheat the oven to 355°F (180°C). Coat the inside of a 9 inch springform pan with a bit of cold butter and a dusting of flour or line it with parchment paper.
In a large bowl or stand mixer, combine softened butter and sugar together. Beat with a paddle attachment until creamy.
⅕ ½ unsalted butter⅕ ¾ granulated sugarAdd eggs one by one and beat well between each addition. Scrape down the bowl well.
⅕ 2 large eggsAdd sour cream, vanilla extract, and salt. Mix well to combine.
⅕ ½ sour cream⅕ 1 pure vanilla extract⅕ ¼ sea saltSift flour, baking powder, and baking soda into the same bowl. Combine with an electric mixer until it forms a smooth, thick batter. Don't overmix - stop mixing as soon as a smooth batter forms.
⅕ 2 all purpose flour⅕ 1 baking powder⅕ ¼ baking sodaTransfer half of the batter into the greased baking pan. Spread it into an even layer all the way to the sides of the pan.
Spoon two thirds of the apple mixture with the liquid over the cake batter, getting it as even as possible.
Spread the remaining cake batter over the apple filling and spread it out evenly. Add the remaining apple mixture on top as evenly as you can.
Place the cake pan on a larger baking sheet and bake in the preheated oven for 1 hour. It's ready when a toothpick inserted into the center comes out sticky, but not covered in batter. If it's coated in white then it needs some more time in the oven. Remove the cake from the oven once baked.
Glaze
Combine powdered sugar, milk, and vanilla extract in a medium bowl. Whisk together to form a glaze. If it's too thick, add more milk a teaspoon at a time.
⅕ 1 powdered sugar⅕ 2 milk⅕ ¼ pure vanilla extractPour the glaze over the hot cake and let it spread and seep into the crevices.
When the cake is warm, run a knife along the outside and release the ring. Slice and serve while warm or at room temperature.
