Description
This Glazed Honeycrisp Apple Fritter Cake is a moist, flavorful dessert featuring tender chunks of Honeycrisp apples layered in a spiced batter and finished with a sweet vanilla glaze and a touch of flaky sea salt. Perfect for fall or any time you crave a comforting apple dessert, this cake combines the best of apple fritters in a convenient layered cake form.
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 Prepare: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper to prevent sticking and for easy removal of the cake.
- Make the Batter: In a large bowl, combine melted butter, brown sugar, apple butter, Greek yogurt, eggs, and vanilla extract. Stir until well blended. In a separate bowl, mix flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined to avoid overmixing, which can toughen the cake.
- Prepare the Apples: In another bowl, toss the chopped Honeycrisp apples with brown sugar, cinnamon, and vanilla extract. This mixture will add a sweet and flavorful apple layer to the cake.
- Layer the Cake: Spread half of the batter evenly into the prepared baking dish. Spoon half of the apple mixture on top of the batter, then cover with the remaining batter. Finish with the remaining apples and any juices from the bowl, ensuring a beautiful layered apple cake.
- Bake: Bake in the preheated oven for 55-60 minutes, or until the cake is just set and a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes.
- Make the Glaze: While the cake cools, whisk together powdered sugar, whole milk (add gradually to achieve desired consistency), and vanilla extract until smooth. Drizzle the glaze over the warm cake and sprinkle with flaky sea salt for a perfect balance of sweet and salty flavors.
- Serve: Serve the apple fritter cake warm or at room temperature for a delightful treat. Enjoy!
Notes
- Using Honeycrisp apples provides a perfect balance of sweetness and tartness, but other sweet-tart apples like Fuji or Gala can be used.
- Apple butter can be substituted with applesauce or pumpkin butter for a slightly different flavor profile.
- Allowing the cake to cool slightly before glazing prevents the glaze from melting off completely.
- The flaky sea salt enhances the flavor contrast; do not omit unless necessary.
- Ensure eggs are at room temperature to help the batter mix evenly.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
