Apple Fritter Cake

Ingredients needed 

For the Apple Filling:

• Granny Smith apples: Their tartness balances the sweetness perfectly.
• Granulated sugar: Helps draw out the apples’ natural juices and creates a lovely syrup.
• Cinnamon: Adds that warm, classic apple pie flavor.
• Cornstarch: Thickens the apple mixture so it stays in place between cake layers.
• Water: Helps dissolve the cornstarch and create a smooth filling.
• Dark brown sugar: Brings deep, molasses-rich sweetness to the filling.
• Cardamom: Adds a subtle, aromatic warmth that elevates the spice profile.

For the Cake:

• Butter: Use room temperature butter for that perfect fluffy texture.
• Granulated sugar: Sweetens the cake and helps create a tender crumb.
• Applesauce: Adds moisture and a subtle apple flavor that complements the filling.
• Vanilla: Enhances all the warm flavors in the cake.
• Eggs: Provide structure and richness to the batter.
• Flour: All-purpose flour gives the cake its sturdy yet tender structure.
• Baking powder and baking soda: Work together for the perfect rise.
• Kosher salt: Balances the sweetness and enhances all the flavors.
• Cinnamon and cardamom: Double down on those warm, aromatic spices.
• Sour cream: The secret to an incredibly moist, tender cake.

For the Glaze:

• Powdered sugar: Creates a smooth, sweet base for the glaze.
• Milk: Thins the glaze to the perfect drizzling consistency.
• Vanilla: Adds classic sweetness and depth.
• Maple extract (optional): Gives that signature fritter flavor.

How do you make this cake?

Prepare the apple filling:

1. In a medium saucepan, combine the diced apples, granulated sugar, cinnamon, cornstarch, and water.
2. Cook over medium heat for 5-6 minutes, stirring occasionally, until the apples soften and the liquid thickens into a glossy syrup.
3. Remove from heat and allow the mixture to cool while you prepare the cake batter.
4. In a small bowl, mix the dark brown sugar and cardamom together and set aside.

PRO TIP: Don’t overcook the apples. You want them to soften slightly but still hold their shape. They’ll continue to cook in the oven!

Make the cake batter:

1. Preheat your oven to 350°F and coat a 9×13-inch baking pan with nonstick spray or line it with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together for about 3 minutes until light and fluffy.
3. Add the applesauce, vanilla extract, and eggs, mixing on medium speed until well combined. Scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined after each addition.

PRO TIP: Avoid overmixing the batter. Stop as soon as the flour disappears to keep the cake tender and light.

Layer and assemble:

1. Spread half of the cake batter evenly into the prepared baking pan.
2. Carefully spoon the cooled apple mixture over the batter, spreading it gently to cover the surface.
3. Sprinkle about two-thirds of the brown sugar-cardamom mixture over the apples.
4. Dollop the remaining cake batter over the filling and gently spread it to cover the apple layer.
5. Sprinkle the remaining brown sugar mixture evenly over the top of the cake.

PRO TIP: Use an offset spatula to gently spread the top layer of batter. It doesn’t need to be perfect, as any gaps will just let more glaze soak in later!

Bake the cake:

1. Place the cake in the preheated oven and bake for 35-40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
2. Remove from the oven and let the cake cool for a few minutes while you prepare the glaze.

PRO TIP: Start checking the cake at the 35-minute mark since ovens vary, and you don’t want to overbake this moist cake.

Make and apply the glaze:

1. While the cake bakes, prepare the glaze by whisking together the powdered sugar, milk, vanilla, and maple extract (if using) in a medium bowl until smooth and pourable.
2. When the cake comes out of the oven, immediately use the handle of a wooden spoon to poke holes all over the surface, about 32 pokes should do it!
3. Pour the glaze over the warm cake, using a spatula to spread it evenly across the surface.
4. Let the glaze set for about 20 minutes before slicing and serving.

PRO TIP: Poking holes while the cake is still hot allows the glaze to seep deep into the cake, creating those signature fritter-like pockets of sweetness.