Description
Apple Fritter Cake is a moist and soft buttery vanilla cake filled with tender, ooey gooey apple pieces and topped with a crunchy vanilla glaze. This delicious dessert combines the warm flavors of cinnamon and cardamom with fresh apples, making it perfect for celebrating the fall apple harvest. Great for brunch, coffee time, or served with a scoop of ice cream for dessert, this cake is a crowd-pleaser that’s easy to make and delightfully flavorful.
Ingredients
Scale
Apple Mixture
- 4 cups apples (peeled and cubed small, about 4 large apples, 550g)
- ½ cup dark brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional)
- 1 teaspoon pure vanilla extract
- 2 tablespoons all purpose flour
- 2 tablespoons freshly squeezed lemon juice
Cake Batter
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- 2 cups all purpose flour (240g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (more as needed)
- ¼ teaspoon pure vanilla extract
Instructions
- Prepare the Apples: In a medium bowl, combine the peeled and cubed apples with dark brown sugar, ground cinnamon, ground cardamom (if using), 1 teaspoon vanilla extract, 2 tablespoons flour, and lemon juice. Toss gently to coat the apples evenly and set aside to macerate.
- Make the Cake Batter: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the sour cream and 1 tablespoon vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the 2 cups all purpose flour, baking powder, baking soda, and sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in Apples: Carefully fold the prepared apple mixture into the cake batter, ensuring the apples are evenly distributed throughout.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or similar. Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Vanilla Glaze: While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust the milk quantity as needed to achieve a drizzle consistency.
- Glaze the Cake: Once the cake has cooled slightly but is still warm, drizzle the vanilla glaze evenly over the top. Allow the glaze to set before serving.
Notes
- This cake is wonderfully moist and tender thanks to the sour cream and apples; do not overbake to keep it soft.
- Use tart apple varieties like Granny Smith for the best balance of sweetness and tang.
- If you prefer a dairy-free version, substitute sour cream and butter with plant-based alternatives.
- The glaze can be thickened or thinned by adjusting powdered sugar or milk quantities as needed.
- Serve with coffee, as a brunch item, or with ice cream for a comforting dessert.
Nutrition
- Serving Size: 1 serving
- Calories: 394 kcal
- Sugar: 44 g
- Sodium: 151 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 64 mg
