All the cozy flavor of an apple fritter in a cake you can slice and share! This Apple Fritter Cake recipe combines a tender and moist brown butter apple cake with cinnamon-spiced apples, a buttery cinnamon sugar topping and a generous drizzle of vanilla glaze. Perfect for weekend brunch, an afternoon coffee break or a cozy fall dessert!
Looking for more cakes that are perfect for the fall and holidays? Try these favorites: Apple Cider Donut Cake, Caramel Apple Bundt Cake and this Better Than Anything Pumpkin Cake!
Apple Fritter Cake Recipe
Bring a little bakery-inspired goodness to your kitchen with this irresistible Apple Fritter Cake! It has the cozy apple and cinnamon flavor you love in a classic fritter, baked into a tender cake that’s easy to slice and share. Juicy bites of apple, a buttery cinnamon sugar topping and a generous drizzle of vanilla glaze make every slice something special. It’s just the treat for a weekend brunch, afternoon coffee break or fall dessert.
Brown butter gives this cake a rich, nutty flavor that pairs beautifully with the warm spices and brown sugar. Greek yogurt keeps the crumb moist and tender, while Granny Smith apples add a little tartness to balance the sweetness. The glaze goes on while the cake is warm, settling into the nooks around the apples for that sweet apple fritter finish. Bake it in an 8-inch square pan and get ready for a kitchen that smells amazing!
Why You’ll Love This Cake
One slice of this cozy cake makes an ordinary afternoon feel a little more special! This Apple Fritter Cake brings together familiar flavors in a dessert that feels right at home on the breakfast table or dessert tray. A few simple touches, like browning the butter and glazing the warm cake, make it especially delicious.
- Apple fritter flavor in cake form. Enjoy spiced apples and a sweet glaze in a baked treat that’s easy to serve.
- Rich brown butter flavor. Browning the butter adds a toasty, nutty depth that makes this cake stand out.
- Moist, tender texture. Greek yogurt and apples help keep every slice soft and satisfying.
- Perfect for sharing. An 8-inch square cake is a lovely size for family brunches, casual get-togethers or an after-dinner treat.
- Delicious beyond the first day. Make it ahead and enjoy a slice whenever that apple-and-cinnamon craving hits.
- Holiday ready. A beautiful presentation and flavors that can’t be beat make this recipe for apple fritter cake a must-make for the holidays!
How To Make Apple Fritter Cake
Skip the bakery run and bake something worth staying home for! This Apple Fritter Cake delivers the apple-and-cinnamon goodness you love in a soft, moist cake finished with vanilla glaze. It’s a delicious excuse to gather around the table, pour some coffee and linger a little longer.
There are a few components to prepare, but each one comes together quickly. Start with the brown butter so it has time to cool while you get the apples, topping and pan ready.
Brown Butter
- Place the butter in a light-colored saucepan over medium heat.
- Cook until melted, foams, and turns a golden brown color. About 5-7 minutes.
- Pour the butter into a heat-safe glass bowl and place in the refrigerator until ready to use.
Apple Cake
- Combine the diced apples, sugar, cinnamon, nutmeg, and flour in a medium bowl.
- Mix the cooled brown butter, brown sugar, Greek yogurt, egg, and vanilla together until smooth.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined. Fold the dry ingredients into the wet ingredients.
- Fold all but ½ cup of the apples into the cake batter.
- Scoop the batter into 8×8 inch pan lined with parchment paper.
- Scatter the remaining reserved apples on top.
- Drizzle the cinnamon sugar topping all over the top of the cake.
- Bake at 350°F for 35-45 minutes. Allow the cake to cool in the pan for 20 minutes.
Vanilla Glaze
- Whisk together the powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle the glaze over the warm cake and allow the cake to set for at least 25 minutes before slicing.
Storage Information
This cake is a great make-ahead option for a brunch or gathering. Let it cool completely before covering so trapped steam doesn’t make the top soggy.
- Room temperature: Store tightly covered in a cool spot for up to 2 days.
- Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Let slices come to room temperature before serving for a softer texture.
- Freezer: Freeze the unglazed cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then add fresh glaze before serving.
- Make ahead: The flavor actually improves after a few hours as the cinnamon and apple flavors develop. Bake it the day before and store it covered at room temperature.
- Leftovers: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring slices to room temperature or warm briefly before serving.
Variations To Try
A few small changes can give this cake a different finish while keeping its cozy apple-and-cinnamon flavor. Keep the apple quantity the same so the batter doesn’t become overloaded with fruit.
- Try another apple. Use Honeycrisp or Pink Lady apples in place of Granny Smith for a slightly sweeter cake, or use a combination.
- Add some crunch. Fold in a small handful of chopped pecans or walnuts along with the apples.
- Use vanilla extract. Substitute vanilla extract for the vanilla bean paste in equal amounts in both the cake and glaze.
- Add a hint of citrus. Stir a little finely grated orange zest into the batter for a bright note alongside the warm spices.
- Dress up dessert. Serve a slice with vanilla ice cream or a dollop of whipped cream.
Can I use a different type of apple?
Yes. Granny Smith apples are ideal because their tartness balances the sweet glaze, and they hold their shape while baking. You can also use Honeycrisp, Pink Lady, Braeburn, or a combination of apples. Avoid very soft apples like McIntosh, which can become mushy.
Do I have to brown the butter?
No, but it is highly recommended. Browned butter adds a nutty, caramel-like flavor that makes the cake taste more like a bakery-style apple fritter. If you prefer, you can substitute an equal amount of melted unsalted butter.
Can I use oil instead of browned butter?
Yes. Substitute ½ cup neutral oil (such as vegetable or canola oil) for the browned butter. The cake will still be moist, but it will have a lighter flavor and less richness.
Why do I need to use flour with the apple mixture?
The small amount of flour helps absorb some of the moisture released by the apples as they bake. This helps prevent a soggy layer around the fruit and keeps the cake structure intact.
Can I leave the apple peels on?
You can, but peeling is recommended for the best texture. Apple peels can become slightly chewy in a soft cake.
Can I make this cake in a different size pan?
Yes. An 8×8-inch pan gives a thicker cake. You can bake it in a 9-inch round pan or a 9×9-inch pan, but the baking time may need to be adjusted. A larger pan will make a thinner cake and will likely bake faster.
Why did my glaze soak into the cake?
That is normal! The glaze is meant to partially soak into the warm cake, similar to a traditional apple fritter. For a thicker glaze layer, wait until the cake cools completely before drizzling.
Can I make the glaze thicker?
Yes. Use less milk (start with 1 tablespoon) for a thicker glaze, or add more powdered sugar until you reach your desired consistency.
Trish’s Tips
A little attention to the butter, apples and mixing makes a big difference in this cake. These simple tips will help you get a tender crumb and a delicious glazed finish.
- Watch the butter closely. A light-colored pan makes it easier to see the milk solids change color. Transfer the butter out of the hot pan as soon as it’s golden brown so it doesn’t burn.
- Keep those browned bits! Scrape them into the bowl along with the butter. They hold plenty of that toasted flavor.
- Cool without hardening. The browned butter shouldn’t be hot when you mix the batter. If it firms up too much in the refrigerator, let it soften before using.
- Dice the apples evenly. Small, similarly sized pieces bake more evenly and give you apple in every slice.
- Measure flour carefully. Spoon it into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make the cake dry or heavy.
- Fold gently. Once the flour goes in, mix only until no dry streaks remain, then gently fold in the apples.
- Start checking early. Oven temperatures and pan materials vary, so check at 35 minutes and use the doneness cues as your guide.
- Give the glaze time to set. Waiting before cutting helps the cake hold together and makes serving easier. Use the parchment overhang to help lift it from the pan when it’s firm enough to handle.
More Apple Favorites
Apple Fritter Cake
Ingredients
Browned Butter
- ½ cup unsalted butter browned and cooled
Apples
- 2 medium Granny Smith apples peeled and diced (298 grams)
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon all-purpose flour
Cinnamon Sugar Topping
- ¼ cup light brown sugar lightly packed (44 grams)
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Cake
- ¾ cup light brown sugar lightly packed (136 grams)
- ½ cup Greek yogurt full-fat plain , room temperature (116 grams)
- 1 large egg room temperature
- 1 teaspoon vanilla bean paste
- 1 ¼ cups all-purpose flour 168 grams
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Vanilla Glaze
- 1 cup powdered sugar 108 grams
- 2 tablespoons whole milk
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- pinch fine sea salt
Instructions
Brown Butter
- Place the butter in a light-colored saucepan over medium heat.½ cup unsalted butter
- Stirring frequently, cook the butter until it is completely melted, foams, and turns a golden brown color. About 5-7 minutes.
- Immediately pour the butter into a heat-safe glass bowl, scraping any brown bits from the pan, and place in the refrigerator until ready to use.
- Preheat the oven to 350°F and lightly grease and line an 8×8 inch square baking pan with parchment paper. Allow the edges of the parchment paper to hang over the sides.
Apple and Topping
- In a medium bowl, combine the diced apples, sugar, cinnamon, nutmeg, and flour. Set aside.2 medium Granny Smith apples, 2 teaspoons granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon all-purpose flour
- To make the cinnamon sugar topping, mix the brown sugar, cinnamon, and melted butter with a fork and set aside. The mixture is runny, not like a crumble.¼ cup light brown sugar, 1 teaspoon ground cinnamon, 2 tablespoons melted butter
Cake
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using a hand mixer, mix the cooled brown butter (from above), brown sugar, Greek yogurt, egg, and vanilla until smooth.¾ cup light brown sugar, ½ cup Greek yogurt, 1 large egg, 1 teaspoon vanilla bean paste
- In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined.1 ¼ cups all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Fold the dry ingredients into the wet ingredients until just combined. The cake batter is thick.
- Reserve ½ cup of the apples and set aside. Fold the remaining apples into the cake batter.
- Scoop the batter into the prepared pan and smooth with an offset spatula. Scatter the remaining reserved apples on top. Use a piping bag or spoon and drizzle the cinnamon sugar topping all over the top of the cake.
- Bake for 35-45 minutes. I like to check my cake at 35 minutes. The cake is done when a toothpick comes out with only a few moist crumbs, the center springs back slightly, and the edges are a nice deep golden brown. My cake was finished at 40 minutes.
- Remove from the oven and allow the cake to cool in the pan for 20 minutes. Meanwhile, prepare the vanilla glaze.
Vanilla Glaze
- In a small bowl, whisk together the powdered sugar, milk, vanilla, and a pinch of salt until smooth.1 cup powdered sugar, 2 tablespoons whole milk, ½ teaspoon vanilla bean paste, pinch fine sea salt
- Afterward, generously drizzle the glaze over the warm cake and allow the cake to set for at least 25 minutes before slicing.
Notes
- Room temperature: Store tightly covered in a cool spot for up to 2 days.
- Refrigerator: For longer storage, refrigerate in an airtight container for up to 5 days. Let slices come to room temperature before serving for a softer texture.
- Freezer: Freeze the unglazed cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then add fresh glaze before serving.
- Make ahead: The flavor actually improves after a few hours as the cinnamon and apple flavors develop. Bake it the day before and store it covered at room temperature.
- Leftovers: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring slices to room temperature or warm briefly before serving.
Tools and Equipment (affiliate links): 8 inch Square Pan | Kitchen Scale | Glass Mixing Bowls | Whisk | Parchment Liners | Stand Mixer | Measuring Cups | Measuring Spoons | Wire Cooling Rack | Offset Spatula
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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