Description
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 combines the flavors of a classic apple fritter in a giant, tender cake perfect for fall celebrations, brunch, or dessert.
Ingredients
Scale
For the Apple Filling:
- 4 cups apples (peeled and cubed small, about 4 large apples or 550g)
- ½ cup dark brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional)
- 1 teaspoon pure vanilla extract
- 2 tablespoons all purpose flour
- 2 tablespoons freshly squeezed lemon juice
For the Cake:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- 2 cups all purpose flour (240g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (more as needed)
- ¼ teaspoon pure vanilla extract
Instructions
- Prepare the apple filling: In a medium bowl, combine the peeled and cubed apples, dark brown sugar, ground cinnamon, ground cardamom (if using), vanilla extract, all purpose flour, and lemon juice. Toss everything together until the apples are well coated. Set this mixture aside to allow the flavors to meld.
- Mix the cake batter: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract. Make sure all ingredients are incorporated thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, and sea salt. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined—do not overmix to keep a tender cake.
- Fold in the apple filling: Carefully fold the prepared apple mixture into the cake batter, ensuring even distribution without breaking up the apples too much.
- Bake the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch or 10-inch round cake pan. Pour the batter into the prepared pan and smooth the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the vanilla glaze: While the cake bakes, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency with more milk if needed to achieve a pourable but thick glaze.
- Cool and glaze the cake: Allow the cake to cool completely in the pan on a wire rack. Once cooled, drizzle the vanilla glaze over the top of the cake evenly. Let the glaze set before serving.
Notes
- This cake is best when served slightly chilled or at room temperature with a cup of coffee or tea.
- You can substitute sour cream with Greek yogurt for a tangier flavor and reduced fat option.
- Add a pinch of nutmeg to the apple filling for extra warmth and spice.
- If fresh apples aren't available, peeled and chopped frozen apples can be used, thawed and well-drained.
- For a dairy-free version, substitute butter and sour cream with plant-based alternatives and use a suitable milk for the glaze.
- Serve with vanilla ice cream or whipped cream for a delightful dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 394 kcal
- Sugar: 44 g
- Sodium: 151 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 64 mg
