Apple Fritter Cake Recipe: Easy Homemade Breakfast or Dessert

Posted on August 25, 2025

The crackly glaze sinking into a warm apple fritter cake is honestly one of life’s little joys. Picture this: tender chunks of apple tucked inside fluffy, cinnamon-swirled cake, all drizzled with a sweet vanilla glaze that melts into every nook and cranny. The first time I baked this apple fritter cake, it filled my kitchen with the kind of autumn aroma that makes neighbors drop by “just to say hi.” You know those mornings when you want something special but don’t want to fuss with frying or a million ingredients? This recipe is my answer—and now it’s yours too.

I stumbled across the idea for apple fritter cake when craving bakery-style fritters, but (let’s face it) didn’t want to deal with a pot of hot oil. After a few trial runs—one with too much batter, another with apples sinking to the bottom—I finally landed on this easy apple fritter cake recipe. It’s now a staple for lazy weekend breakfasts and cozy desserts. As someone who’s tested more apple recipes than I can count, I promise this one is both simple and show-stopping.

Whether you’re serving brunch to friends or need a sweet pick-me-up after dinner, this apple fritter cake truly delivers. It strikes that perfect balance: moist, spiced, and bursting with apple flavor, but never too heavy. Great for busy mornings, picky kids, or honestly, anyone who loves classic comfort food. If you’ve ever wished you could have apple fritters without the mess, this recipe is your golden ticket. So, grab your apples and let’s make something memorable!

Why You’ll Love This Apple Fritter Cake Recipe

After countless batches and taste tests with friends, I can say with confidence that this apple fritter cake recipe is a keeper. It’s the kind of cake that disappears quickly—everyone asks for seconds. Here’s why:

Quick & Easy: Comes together in under 15 minutes of prep—no tricky techniques or deep frying.
Simple Ingredients: Pantry staples plus a couple of apples. You probably have everything right now.
Perfect for Breakfast or Dessert: Warm and satisfying in the morning, but also decadent enough for after dinner.
Crowd-Pleaser: Kids love the sweet, cinnamon apple chunks. Adults go nuts for the glaze.
Delicious Comfort: Moist cake, tender apples, and a crackly glaze—like bakery fritters but easier.

What makes this apple fritter cake stand out? I blend the cinnamon sugar right into the batter and layer the apples so every bite is packed with flavor. The glaze isn’t just a finishing touch—it soaks into the cake, giving it that addictive, slightly sticky bakery texture. Unlike some apple cakes, this one stays moist for days (if it lasts that long).

Honestly, there’s something magical about how the apples cook down inside the cake, making it extra juicy without getting soggy. It’s the kind of recipe you’ll reach for when you need a little comfort or want to impress guests with minimal effort. Trust me: one slice, and you’ll want to make it again and again.

Ingredients Needed for Apple Fritter Cake

This apple fritter cake uses simple, everyday ingredients for maximum flavor and that classic, bakery-style texture. Nothing fancy—just reliable staples that work together perfectly. Here’s what you’ll need:

For the Cake Batter:
- 2 cups (250g) all-purpose flour (gives the cake its structure)
- 2/3 cup (133g) granulated sugar (for sweetness)
- 2 tsp baking powder (helps the cake rise)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk (or dairy-free milk for allergy-friendly)
- 1/2 cup (120ml) unsalted butter, melted and slightly cooled (adds richness)
- 2 tsp pure vanilla extract
For the Apple Filling:
- 2 cups (about 2 medium) apples, peeled and diced (Granny Smith or Honeycrisp work great)
- 2 tbsp brown sugar (deepens the caramel flavor)
- 2 tsp ground cinnamon
- 1 tbsp lemon juice (keeps apples bright, prevents browning)
- Optional: pinch of nutmeg (for extra warmth)
For the Cinnamon Sugar Swirl:
- 1/3 cup (67g) brown sugar
- 2 tsp ground cinnamon
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk (adjust to desired thickness)
- 1/2 tsp vanilla extract

Ingredient Notes & Substitutions:

Apples: I love Granny Smith for their tartness, but Honeycrisp or Fuji are also great. Use what’s in season!
Butter: For dairy-free, swap in melted coconut oil or vegan butter.
Milk: Almond, oat, or soy milk all work well if you’re avoiding dairy.
Flour: For gluten-free, use a 1:1 gluten-free baking mix. Texture stays pretty close to the original.
Brown Sugar: Dark brown sugar gives deeper flavor, but light brown works if that’s what you have.

If you want to get fancy, toss in a handful of chopped pecans or walnuts to the apple layer—adds crunch and nuttiness! I’ve tried it both ways, and honestly, it’s delicious either way.

Equipment Needed

You don’t need a fancy kitchen setup for this apple fritter cake. Here’s what I use—and some tips if you’re working with limited tools:

9×9-inch (23x23cm) baking pan: Square gives nice thick slices. If you only have an 8×8, just increase the bake time slightly.
Mixing bowls: At least two—one for dry and one for wet ingredients.
Whisk: For blending batter. A fork works in a pinch.
Rubber spatula: Helps scrape every bit of batter and fold in apples.
Measuring cups & spoons: Accuracy matters for baking—don’t eyeball!
Small saucepan: Only if you want to melt butter gently.
Wire rack: For cooling the cake before glazing. If you don’t have one, let the cake cool in the pan.

Personal tip: I’ve used both glass and metal pans for this recipe. Metal browns the edges a bit more (which I love). Glass takes a few extra minutes, but that’s easy to adjust. If your pan tends to stick, a sheet of parchment paper saves headaches and keeps cleanup easy. Budget tip—grab basic tools at thrift stores or dollar shops; you don’t need top-of-the-line equipment for great results.

How to Make Apple Fritter Cake (Step-by-Step Method)

Ready to bake? Here’s my go-to method for foolproof apple fritter cake. I’ve added all my notes, time estimates, and troubleshooting tips, so you get perfect results—even if it’s your first time!

Prep the apples (5 minutes):
- Peel and dice 2 cups (about 2 medium) apples into 1/2-inch (1cm) pieces.
- Toss apples with 2 tbsp brown sugar, 2 tsp cinnamon, 1 tbsp lemon juice, and a pinch of nutmeg (if using). Set aside.
- Tip: If apples start browning, don’t worry—the cake will still taste great!
Make the cinnamon sugar swirl (2 minutes):
- In a small bowl, mix 1/3 cup brown sugar and 2 tsp cinnamon. Set aside.
Prepare the cake batter (7 minutes):
- In a large bowl, whisk together 2 cups flour, 2/3 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- In another bowl, combine 2 eggs, 1/2 cup milk, 1/2 cup melted butter, and 2 tsp vanilla extract. Whisk until smooth.
- Pour wet ingredients into dry and fold gently with a spatula—just until combined. Don’t overmix! Batter should be thick but pourable.
Layer & assemble (5 minutes):
- Preheat oven to 350°F (175°C). Grease or line your 9×9-inch pan with parchment.
- Spread half the cake batter in the pan. Top with half the apple mixture and half the cinnamon sugar swirl.
- Add the rest of the batter, then layer on remaining apples and cinnamon sugar. Use a knife to gently swirl everything together (don’t overdo it).
Bake (40–45 minutes):
- Bake in preheated oven for 40–45 minutes. The cake should be golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Warning: If the cake browns too fast, loosely cover with foil for the last 10 minutes.
- Let cake cool in the pan on a wire rack for 20–30 minutes before glazing.
Make the glaze (2 minutes):
- In a bowl, whisk 1 cup powdered sugar, 2–3 tbsp milk, and 1/2 tsp vanilla extract until smooth. Adjust milk for your preferred thickness.
Glaze & serve (2 minutes):
- Drizzle glaze over warm (not hot) cake. It should soak in and create a slightly crackly top.
- Let glaze set for 10 minutes, then slice and enjoy!
- Sensory cue: You’ll smell warm cinnamon and apples—the glaze should look glossy and slightly translucent.

Personal tip: If your apples sink, try dusting them with a little flour before adding to the batter. Works like a charm. For thicker glaze, use less milk. For extra bakery vibes, sprinkle a bit of cinnamon on top right after glazing.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for consistently great apple fritter cake. Here’s what I wish I’d known from the start:

Use room temperature eggs: They blend better, making your cake fluffier. I’ve rushed with cold eggs and ended up with dense cake—lesson learned.
Don’t overmix: The batter should be just combined. Overmixing makes the cake tough instead of tender.
Apple selection: Tart apples like Granny Smith hold up well and balance the sweetness. Sweeter apples (like Gala) can make the cake super sweet—so adjust sugar if needed.
Swirl gently: Over-swirling muddles the layers. One or two passes with the knife is enough for a pretty, marbled look.
Check doneness early: Ovens vary! Start checking at 35 minutes—cake should spring back lightly when pressed.
Glaze timing: Glaze while the cake is warm, not hot. Too hot and it just melts in; too cold and it doesn’t soak.

Once, I tried baking in a glass pan and it took almost 10 minutes longer than my trusty metal one. If you use glass, don’t panic if it’s not done at 40 minutes—just keep checking every 5 minutes. Multitasking tip: Prepare the glaze while the cake cools, so you’re not rushing at the end. And if you forget to let the cake cool before glazing (been there!), just know the glaze will be more of a soak than a shiny topping—it’s still amazing.

Variations & Adaptations

This apple fritter cake recipe is endlessly adaptable. Here are some favorite variations I’ve tried or heard from readers:

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. Texture stays moist and tender (my sister’s favorite version).
Vegan: Use plant-based milk, vegan butter, and flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). Cake is a bit denser but still delicious.
Nutty Twist: Add 1/2 cup (60g) chopped pecans or walnuts to the apple layer for crunch and extra flavor.
Seasonal Swaps: Try pears or peaches instead of apples in summer. Cinnamon works for both, but a pinch of ginger or cardamom is lovely with peaches.
Spiced Up: Add 1/4 tsp ground ginger to the batter for a little zing, or mix in a handful of raisins for old-school bakery vibes.
Allergy-Friendly: Almond milk and coconut oil work well if you’re avoiding dairy. For egg-free, see vegan note above.

One weekend, I swapped apples for pears and tossed in a handful of dried cranberries—everyone loved it! Don’t be afraid to play with flavors. This recipe is forgiving, so you can tailor it to your tastes and pantry.

Serving & Storage Suggestions

This apple fritter cake is best served slightly warm—fresh out of the oven after the glaze sets is peak deliciousness. Slice into chunky squares and stack them on a pretty plate for brunch, or cut smaller for dessert alongside coffee or cider.

Presentation: Dust with extra cinnamon or powdered sugar before serving for a bakery look.
Pairings: Serve with hot tea, coffee, or apple cider. Vanilla ice cream is a winner for dessert!
Storage: Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. The cake stays moist thanks to the apples and glaze.
Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes. The glaze may get slightly sticky but it’s still amazing.

Honestly, the flavors develop even more after a day or two. The glaze soaks deeper, and the apples keep everything moist. If you have leftovers (rare in my house), they’re perfect for grab-and-go breakfasts.

Nutritional Information & Benefits

This apple fritter cake recipe makes about 9 generous servings. Per serving, you’re looking at roughly:

Calories: 320
Fat: 11g
Carbohydrates: 52g
Protein: 4g
Fiber: 2g
Sugar: 32g

Key health perks: Apples add vitamin C and fiber, while cinnamon may help regulate blood sugar. For lower sugar, you can cut the glaze in half or use coconut sugar instead of granulated. This cake is naturally nut-free (unless you add nuts), and can be made gluten-free or dairy-free with easy swaps. If allergies are a concern, double-check your baking powder and flour brands—some contain hidden gluten.

From a wellness perspective, I love that this cake lets you sneak in fruit, and it’s easy to portion. It’s a treat, for sure—but one with wholesome ingredients and way less fat than traditional fried fritters.

Conclusion

If you’re craving the flavors of classic apple fritters but want something easier, this apple fritter cake recipe is a must-try. The combination of tender apples, cinnamon sugar, and that irresistible glaze is pure comfort—perfect for breakfast, dessert, or any cozy moment in between.

Customize it with your favorite apples, swap in nuts or spices, and make it work for your dietary needs—it’s a flexible, forgiving recipe you’ll come back to. Personally, I love making it on slow Saturday mornings, when the kitchen smells like a bakery and everyone’s excited for a slice. Let me know how you make yours—drop a comment below with your favorite variation, and share this recipe with friends who love apple desserts!

Here’s to simple baking, big flavors, and sweet moments around the table. Happy baking!

Frequently Asked Questions

Can I make apple fritter cake ahead of time?

Yes! Bake and glaze the cake, then store at room temp or in the fridge. The flavors actually improve after a day.

Which apples are best for apple fritter cake?

Granny Smith and Honeycrisp are my favorites—they stay firm and add great flavor. Use whatever you have, though!

Can I freeze apple fritter cake?

Absolutely. Wrap individual slices and freeze for up to 2 months. Thaw overnight and reheat gently before serving.

How do I make this recipe gluten-free?

Just swap the all-purpose flour for a 1:1 gluten-free blend. Everything else stays the same—easy!

Why did my apples sink to the bottom?

This can happen if your batter is too thin or apples are too wet. Try dusting apples with a tablespoon of flour before layering next time.

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