Description
This Glazed Honeycrisp Apple Fritter Cake is a moist, flavorful dessert that combines the sweetness of Honeycrisp apples with warm cinnamon and a luscious glaze. Featuring a tender crumb enriched with apples, brown sugar, and a hint of vanilla, it’s perfect for fall or any time you’re craving a cozy, fruity treat.
Ingredients
Units
Scale
Cake Batter
- 1 stick 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 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Apple Filling
- 2 Honeycrisp apples, chopped (about 2 cups)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 2-3 tbsp whole milk
- 1 tbsp vanilla extract
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 ensure easy removal of the cake.
- Make the Cake Batter: In a large bowl, combine the melted butter, brown sugar, apple butter, Greek yogurt, eggs, and vanilla extract. Stir until the mixture is smooth and well combined. In a separate bowl, whisk together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
- Prepare the Apple Mixture: In a small bowl, toss the chopped Honeycrisp apples with brown sugar, cinnamon, and vanilla extract until the apples are evenly coated.
- Assemble the Cake: Spread half of the cake batter evenly into the prepared baking dish. Spoon half of the apple mixture over the batter, spreading it out evenly. Cover the apples with the remaining batter, smoothing it out, and then top with the remaining apple mixture along with any juices from the bowl.
- Bake: Place the baking dish in the preheated oven and bake for 55-60 minutes, or until the cake is just set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Remove from the oven and let the cake cool in the pan for about 10 minutes.
- Prepare the Glaze: While the cake cools, whisk together the powdered sugar, 2 tablespoons of whole milk, and vanilla extract in a small bowl until smooth. Add more milk, 1 teaspoon at a time, if the glaze is too thick to drizzle.
- Glaze the Cake: Drizzle the glaze evenly over the warm cake. Optionally, sprinkle a pinch of sea salt on top of the glaze to enhance the flavors. Serve warm or at room temperature and enjoy!
Notes
- Use Honeycrisp apples for their sweet-tart flavor and firm texture that holds up well during baking.
- You can substitute apple butter with applesauce or pumpkin butter if preferred.
- Make sure eggs are at room temperature for better batter consistency.
- Line the baking dish with parchment paper for easier cake removal and cleaner edges.
- The glaze can be adjusted in thickness by adding more or less milk.
- Sprinkling sea salt on the glaze adds a nice flavor contrast but can be omitted if desired.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310
- Sugar: 22g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
