Description
This Glazed Honeycrisp Apple Fritter Cake combines the comforting flavors of spiced apples and cinnamon in a moist, tender cake with a sweet vanilla glaze and flaky sea salt on top. Perfect for breakfast, brunch, or dessert, this cake balances sweet and tart with a delightful apple fritter twist.
Ingredients
Scale
Cake Batter
- 1 stick (1/2 cup) salted butter, melted
- 1/2 cup brown sugar
- 1/2 cup apple butter (or applesauce/pumpkin butter)
- 1/2 cup Greek yogurt or sour cream
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Apples
- 2 Honeycrisp apples, chopped (about 2 cups)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons whole milk
- 1 tablespoon vanilla extract
- flaky sea salt, for sprinkling
Instructions
- Preheat and Prep. Preheat your oven to 350°F (175°C) and line a 9×9 inch baking dish with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the Batter. In a large bowl, stir together the melted butter, brown sugar, apple butter, Greek yogurt (or sour cream), eggs, and vanilla extract until well combined. Add the flour, cinnamon, baking powder, baking soda, and salt, then mix just until the dry ingredients are incorporated—avoid overmixing to keep the cake tender.
- Prepare the Apple Mixture. In a separate bowl, combine the chopped Honeycrisp apples with brown sugar, cinnamon, and vanilla extract. Stir well so the apples are evenly coated in the spice mixture.
- Layer the Cake. Spread half of the batter evenly into the prepared baking dish. Spoon half of the apple mixture over the batter, then spread the remaining batter on top. Finish by adding the remaining apples and any juices from their bowl over the top layer of batter.
- Bake the Cake. Place the dish in the preheated oven and bake for 55 to 60 minutes, or until the cake is just set (a toothpick inserted in the center should come out clean or with a few moist crumbs). Once baked, remove from oven and let cool for 10 minutes.
- Prepare the Glaze. While the cake cools, whisk together the powdered sugar, whole milk (start with 2 tablespoons and add more to reach desired consistency), and vanilla extract until smooth. Drizzle the glaze evenly over the warm cake and sprinkle with flaky sea salt to enhance the flavors.
- Serve. Allow the glaze to set slightly, then serve the cake warm or at room temperature. Enjoy your delicious apple fritter inspired treat!
Notes
- Use Honeycrisp apples for the best tart-sweet balance and hold during baking. Other firm apple varieties like Fuji or Granny Smith can be substituted.
- Be careful not to overmix the batter once flour is added to keep the cake tender and light.
- If you prefer a thicker glaze, reduce the milk amount or add more powdered sugar.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat slightly before serving if desired.
- For a dairy-free version, swap butter for a plant-based alternative and use dairy-free yogurt and milk.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350
- Sugar: 27g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
