Apple Fritter Cake Cinnamon Swirl

This apple fritter cake brings the cozy flavors of classic apple fritters into a moist, tender cake that’s perfect for breakfast or dessert. The cinnamon swirl and sweet glaze create layers of sweet warmth that remind me of crisp fall mornings. It’s surprisingly simple to put together using common ingredients but feels like a special treat.

I remember making this cake after finding a pile of bruised Granny Smith apples. It quickly became a favorite for weekend gatherings and a nice way to use up fruit.

Ingredients

• Granny Smith apples: peeled and diced for a tart, bright apple flavor and a bit of texture
• White sugar: balances the tartness and helps the apples soften
• Ground cinnamon: for that warm spicy kick throughout the cake and swirl
• Cornstarch: thickens the apple filling so it does not run into the cake layers
• Dark brown sugar: adds deep molasses notes to the cinnamon swirl choose a packed, fresh tub if possible
• Unsalted butter: at room temperature cream well and brings richness
• Granulated sugar: sweetens the cake and helps create a light crumb
• Unsweetened applesauce: adds moisture and tenderness without extra fat
• Vanilla extract: enhances all the sweet flavors
• Large eggs: bind the batter and help with rise
• All-purpose flour: for the cake’s structure
• Baking powder and baking soda: ensure the cake rises nicely for a fluffy texture
• Kosher salt: balances sweetness and enhances flavor depth
• Greek yogurt or sour cream: keeps the cake moist and tender, opt for plain full-fat for best texture
• Powdered sugar: to make a smooth, sweet glaze
• Milk: thins the glaze to the perfect pouring consistency

Instructions

Cook the Apple Filling:

Combine the diced apples, white sugar, ground cinnamon, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring constantly until the apples soften and the mixture thickens to a jammy consistency. Remove from heat and let cool completely so it doesn’t melt into the batter later.

Make the Brown Sugar Cinnamon Swirl:

In a small bowl mix the packed dark brown sugar with the cinnamon until evenly combined. This mixture will create a sweet cinnamon layer inside the cake that adds texture and flavor.

Prepare the Cake Batter:

Preheat your oven to 350 degrees Fahrenheit and grease a 9 by 13 inch pan. In a large bowl beat the softened butter and granulated sugar together using a mixer on medium speed until light and fluffy. Add the applesauce, vanilla extract, and eggs one at a time, mixing thoroughly after each addition.

Mix Dry Ingredients and Combine the Batter:

In a separate bowl whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon. Gradually add the dry ingredients alternating with the Greek yogurt to the wet batter. Start and end with the dry ingredients. Mix only until just combined to keep the cake tender.

Assemble and Bake:

Pour half the batter evenly into your prepared baking pan. Sprinkle the brown sugar cinnamon mixture over the batter’s surface. Spoon the remaining cake batter on top carefully to cover the sugar layer. Finally dollop the cooled apple filling evenly across the batter. Bake for 35 to 40 minutes or until a wooden skewer inserted in the center comes out clean. Let cool completely before glazing.

Make the Glaze:

In a small bowl whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the glaze generously over the cooled cake.

I love that the Greek yogurt adds a subtle tang that balances the sweet glaze perfectly. This cake reminds me of my grandmother’s kitchen where apple pie always meant warmth and comfort on chilly fall afternoons.

Storage tips

Store this cake covered tightly at room temperature for up to three days to preserve its moist texture. Refrigeration will dry it out so only refrigerate if your kitchen is very warm. Leftovers can be wrapped well and frozen for up to two months; thaw overnight in the fridge.

Ingredient swaps

Try replacing Granny Smith apples with Fuji or Honeycrisp for a sweeter cake. Swap Greek yogurt with sour cream if preferred; both add moisture and richness. Use coconut sugar instead of brown sugar to add a deeper caramel note but the texture may vary slightly.

Serving ideas

Serve warm slices with a scoop of vanilla ice cream for a decadent dessert. Try it with a dollop of whipped cream and a dusting of cinnamon for a simple treat. Pair with a cup of chai tea or coffee for cozy mornings or afternoons.

This apple fritter cake is a delightful way to capture the nostalgic flavors of a classic treat in a moist cake form. Enjoy it warm with your favorite cozy beverage for the perfect slice of comfort.

Frequently Asked Recipe Questions

→ What variety of apples works best for this cake?

Granny Smith apples are preferred for their tartness and firmness, which hold up well during cooking and provide a balanced flavor.

→ How do I prevent the apple filling from sinking into the batter?

Allow the cooked apple filling to cool completely before adding it to the cake. This helps maintain its texture and prevents sinking during baking.

→ Can I substitute Greek yogurt with another ingredient?

Sour cream can be used as a substitute for Greek yogurt to keep the cake moist and tender without altering flavor significantly.

→ What is the purpose of the brown sugar cinnamon swirl?

The swirl adds a spicy-sweet layer and texture contrast, enhancing the apple flavor and creating attractive ribbons throughout the cake.

→ How should the glaze be applied for best results?

Wait until the cake has fully cooled before drizzling the vanilla glaze. This prevents melting and allows the glaze to set nicely on top.

→ What tips help ensure a light, fluffy crumb?

Avoid overmixing the batter once the dry ingredients are added, and use room temperature butter to properly cream with sugar before combining other ingredients.