Apple Fritter Cake
Tender chunks of Granny Smith apples layered in a spiced sour cream cake, topped with a sweet vanilla-maple glaze. This easy apple fritter cake brings all the bakery flavor without the frying!
Ingredients
For the Filling:
- 2 cups peeled and diced Granny Smith apples, about 2 medium
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 teaspoons water
- ⅓ cup dark brown sugar
- ½ teaspoon cardamom
For the Cake:
- ⅓ cup butter, room temperature
- ¾ cup granulated sugar
- ½ cup applesauce
- 1 tablespoon vanilla
- 2 eggs
- 2¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- 1 cup sour cream
For the Glaze:
- 2 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla
- ½ teaspoon maple extract, optional
Equipment
Instructions
- In a saucepan over medium heat, cook the diced apples with granulated sugar, cinnamon, cornstarch, and water for 5-6 minutes until the apples are tender and the liquid has thickened. Allow to cool. Mix the brown sugar and cardamom in a small bowl and set aside.
- Preheat the oven to 350°F and grease a 9x13-inch pan. Cream the butter and sugar together until light and fluffy. Mix in the applesauce, vanilla, and eggs until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Add the dry mixture and sour cream alternately to the wet ingredients, mixing until just combined.
- Spread half the batter into the prepared pan. Top with the apple mixture, then sprinkle with ⅔ of the brown sugar mixture. Cover with the remaining batter and top with the remaining brown sugar.
- Bake for 35-40 minutes until the center is set. Meanwhile, whisk together the glaze ingredients until smooth.
- When the cake comes out of the oven, poke holes all over the surface and pour the glaze over the top. Let set for 20 minutes before serving.
Notes
Sandy’s tips:
- Choose the right apples: Granny Smith apples are ideal for baking because they hold their shape and provide a nice tart contrast. Honeycrisp or Braeburn also work well.
- Room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temperature for the smoothest batter.
- Don't skip the cardamom: This warm spice pairs beautifully with cinnamon and gives the cake that special something.
- Let the glaze set: Resist the urge to cut into the cake immediately. Giving the glaze 20 minutes to set ensures clean slices and that lovely crackly top.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make ahead: This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and freeze for up to 3 months.
Nutrition Facts
Calories: 301kcal, Carbohydrates: 70g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 286mg, Potassium: 114mg, Fiber: 1g, Sugar: 28g, Vitamin A: 343IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg