Heavenly Apple Fritter Cake

The first time I made this Apple Fritter Cake, my kitchen smelled like autumn had moved right in.

You know that moment when warm cinnamon and sweet apples fill every corner of your home, and suddenly everyone finds their way to the kitchen.

I’d been craving those glazed apple fritter donuts from the bakery downtown, but honestly, who wants to leave the house on a lazy Sunday? That’s when this cake happened, and now it’s become my go-to whenever those apple cravings hit.

Here’s What I Love Most About My Apple Fritter Cake

This Apple Fritter Cake brings together everything wonderful about those classic donuts but in a form you can actually make at home without any special equipment.

The tender cake is packed with chunks of tart apples that soften just enough while keeping their shape.

What really gets me is how the brown sugar and cinnamon create these pockets of caramelized goodness throughout.

You’ll find layers of spiced apples both inside and on top, giving every single bite that perfect balance of cake and fruit.

My family requests this more than any other dessert, especially when I serve it warm with that simple glaze dripping down the sides.

If you’re looking for something special that tastes like it came from a fancy bakery, check out these amazing apple cider donuts too.

The Ingredients I Use for Apple Fritter Cake

For the cake:

• 2¼ cups all-purpose flour (I always use unbleached)
• ¾ cup granulated sugar
• 2½ teaspoons baking powder
• 1 teaspoon ground cinnamon (Ceylon if you can find it)
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• 1½ sticks (12 tablespoons) unsalted butter
• 3 large eggs (room temperature works best)
• ¾ cup buttermilk (or regular milk with a splash of lemon juice)
• 2 teaspoons vanilla extract

For the apple layers:

• 4 medium Granny Smith or Honeycrisp apples
• ½ cup packed dark brown sugar
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon all-purpose flour
• 2 tablespoons granulated sugar for topping

For the glaze:

• ½ cup powdered sugar
• 2 teaspoons milk or apple juice

How I Make This Apple Fritter Cake

1. Set up your kitchen (350°F oven, middle rack). Line an 8×8 pan with parchment paper going both ways, leaving overhang for easy lifting later. This trick has saved me from so many stuck cakes over the years.
2. Mix the dry ingredients in your largest mixing bowl. Whisk together flour, sugar, baking powder, cinnamon, salt, and baking soda until everything looks evenly distributed.
3. Melt your butter slowly on the stove or in 30-second microwave bursts. Pour it right into your flour mixture and stir until it looks like wet beach sand. This texture tells you you’re on the right track.
4. Beat in the eggs one at a time, making sure each one disappears before adding the next. Then pour in your buttermilk and vanilla, mixing until the batter becomes smooth and creamy.
5. Prepare those apples while the batter rests. Peel and dice them into half-inch chunks (I aim for 4 cups). Toss them with brown sugar, 1 teaspoon cinnamon, and that tablespoon of flour in a separate bowl.
6. Layer everything in the pan. Spread half your batter in the bottom, then press in half your apple mixture. Dollop the remaining batter on top (it won’t spread perfectly, that’s fine), then scatter the rest of your apples across the surface.
7. Make your cinnamon-sugar topping by mixing 2 tablespoons sugar with the remaining teaspoon of cinnamon. Sprinkle this over everything for that bakery-style crust.
8. Bake for 70-75 minutes until a toothpick comes out clean from the center. The top should be deeply golden and your whole house will smell incredible.
9. Cool in the pan for 30 minutes, then lift out using the parchment handles. Let it cool completely on a wire rack, about another 45 minutes.
10. Whisk up your glaze with powdered sugar and milk until it flows like honey. Drizzle it over your cooled cake and wait 15 minutes for it to set before cutting.

My Kitchen Secrets for Getting This Apple Fritter Cake Just Right

The secret to this Apple Fritter Cake is choosing the right apples.

Granny Smith gives you that perfect tartness that balances all the sweetness, while Honeycrisp stays firm and adds natural sweetness. I’ve tried other varieties, but these two never disappoint.

Don’t skip that cooling time in the pan.

Those 30 minutes let the structure set properly, and trying to remove it too early will give you a crumbly mess. Trust me on this one.

When you’re spreading that second layer of batter, it feels impossible to cover all the apples. Just do your best with small dollops and a gentle touch.

The batter spreads as it bakes, creating those beautiful apple pockets throughout your Apple Fritter Cake.

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Can I make this Apple Fritter Cake ahead of time?

This cake actually tastes even better the next day when all those flavors have had time to mingle. Store it covered at room temperature for up to 3 days.

Just add the glaze right before serving for the prettiest presentation.

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What if I don’t have buttermilk?

No problem at all. Mix ¾ cup regular milk with 1 tablespoon of lemon juice or white vinegar.

Let it sit for 5 minutes until it curdles slightly, and you’ve got yourself homemade buttermilk that works perfectly in this recipe.

Can I freeze Apple Fritter Cake?

Yes, this freezes beautifully! Wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 2 months.

Skip the glaze until after thawing. Defrost overnight in the fridge or give it 30 seconds in the microwave for a warm treat.

If you’re loving these cozy baking adventures and want more recipes that fill your home with warmth, come find me on Pinterest.

I share all my favorite discoveries there, from seasonal treats to those everyday recipes that just make life a little sweeter.

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Perfect Moments for This Apple Fritter Cake

This cake has become my answer to so many occasions. Sunday brunch with the family, when everyone’s still in pajamas and the coffee’s brewing strong.

Those autumn potlucks where you want to bring something that’ll have people asking for the recipe.

I especially love serving this Apple Fritter Cake during apple picking season when we come home with way too many apples and need delicious ways to use them up.

It also makes a wonderful holiday breakfast treat that feels special without requiring you to wake up at dawn to start baking.