Apple Fritter Cake
Packed with sweetened cinnamon apples layered in, and on, a rich vanilla buttermilk cake flavored with apple cider. The perfect all occasion cake!
For the apple filling:
- ½ cup light brown sugar packed (112g)
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon cornstarch
- 5 cups peeled and diced apples, about 4 large or 1 pound (we prefer Granny Smith apples)
For the cake batter:
- 2 ½ cups all-purpose flour (334g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ cup buttermilk (6oz)
- ¼ cup apple cider (2oz)
- 2 teaspoons vanilla extract
- 12 tablespoons unsalted butter room temperature (6oz or ¾ cup)
- 1 cup granulated sugar (222g)
- 3 large eggs room temperature
For the glaze:
- ½ cup powdered sugar (57g)
- 1 tablespoon unsalted butter, melted
- 1 tablespoon cider
- ⅛ teaspoon ground cinnamon
To prepare the apple filling:
To prepare the cake batter:
In a medium mixing bowl whisk together the flour, salt, baking powder and baking soda. Set aside.
In a small bowl whisk together the buttermilk, cider and vanilla. Set aside.
In a large mixing bowl combine the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on medium-low, add the eggs one at a time mixing just until the yolk disappears.
With the mixer on low add 1/3 of the flour mixture and mix just until blended. Add half the buttermilk and beat until combined. Repeat adding half the remaining flour mixture, then all the remaining buttermilk. Finally add all remaining flour and mix until incorporated. Scrape down the sides and bottom of the bowl using a spatula to fold the batter to ensure it’s well blended. The batter will be thick.
Pour half the batter into the prepared pan and smooth into an even layer. Gently spoon half the apple mixture and juices evenly over the batter. Top with all remaining batter, then all remaining apples. Gently press the apples down into the batter leaving the tops visible.
Bake for 50 to 60 minutes or until a skewer inserted in the center comes out with no wet batter. Moist crumbs are okay. Tent with foil if needed to prevent over-browning. Cool in the pan for 30 minutes. Remove from the pan using the parchment paper sling, and cool on a wire rack.
To prepare the glaze:
Whisk together the melted butter, powdered sugar, cider and cinnamon. Add more sugar if needed for a thick but pourable consistency. Drizzle over the cooled cake, slice and serve.
Store leftovers at room temperature or refrigerate for longer storage.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Calories: 508kcal | Carbohydrates: 80g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 327mg | Potassium: 192mg | Fiber: 3g | Sugar: 50g | Vitamin A: 657IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 2mg