Description
This Apple Fritter Cake is a moist, flavorful dessert that combines tender apples, warm spices, and a delicious brown sugar glaze. Baked in a 9×13 pan, it offers the perfect balance of sweetness with a hint of tartness from the apples. Ideal for family gatherings or cozy fall afternoons, this cake is enhanced by a luscious glaze that soaks into every bite and pairs beautifully with vanilla ice cream or whipped cream.
Ingredients
Scale
Wet Ingredients
- 1 cup Oil
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Unsweetened Applesauce
- 1/4 cup Apple Cider
Dry Ingredients
- 2 1/2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 3/4 cup Brown Sugar
- 3/4 cup Sugar
Fruit
- 3 cups Peeled Chopped Apples (about 3 large) – Honeycrisp recommended
Brown Sugar Glaze
- 6 Tablespoons Butter
- 1 cup Brown Sugar
- 1/2 cup Heavy Cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with non-stick cooking spray to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined evenly for balanced flavor and leavening.
- Combine Wet Ingredients: In a larger mixing bowl, stir together the oil, sugar, and brown sugar until well blended. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract, applesauce, and apple cider for moisture and flavor.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture and fold together gently until just combined to prevent overmixing, which could make the cake dense.
- Add Apples: Gently fold the peeled and chopped apples into the batter, ensuring they are evenly distributed through the mixture to provide bursts of flavor and texture.
- Pour Batter and Bake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 45-50 minutes. After 25-30 minutes, cover the top with foil to prevent excessive browning while the inside finishes baking. Check doneness with a toothpick—it should come out clean when the cake is fully cooked.
- Prepare Brown Sugar Glaze: While the cake is cooling, combine butter, brown sugar, and heavy cream in a saucepan over medium heat. Whisk constantly until the butter melts, and the mixture comes to a boil. Boil for 1 minute, then reduce heat to low and cook for an additional minute. Remove from heat and allow the glaze to cool slightly.
- Apply Glaze: Once the cake has cooled somewhat, poke holes throughout the surface using a toothpick or fork. Drizzle the brown sugar glaze over the top, allowing it to soak into the holes and infuse the cake with rich flavor. Let the glaze set for a few minutes.
- Serve: Serve the cake warm or at room temperature, optionally accompanied by vanilla bean ice cream or fresh whipped cream for an indulgent dessert experience.
Notes
- Recipe adapted from Mom’s church cookbook, adding a nostalgic touch to this dessert.
- Use firm, sweet yet tart apples such as honeycrisp, gala, fuji, or granny smith for best flavor. This recipe specifically uses honeycrisp apples.
- To avoid over-browning, cover the cake with foil after 25-30 minutes of baking.
- The glaze adds a rich, buttery sweetness that complements the apple and spice flavors beautifully.
- Best served fresh but can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/20th of cake)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
