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Apple Fritter Cake

Apple fritter cake has a tender sour cream crumb layered with cinnamon-coated apple pieces and baked until golden. A simple powdered sugar glaze is drizzled over the warm cake for a sweet finish.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Make the cake batter
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp table salt
  • 1 cup unsalted butter softened
  • 1.25 cup granulated sugar
  • 3 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream at room temperature
Prepare the apple swirl
  • 3 apples medium (about 1 1/2 pounds), peeled, cored, and cut into 1/2-inch pieces
  • 0.5 cup light brown sugar packed
  • 2 tsp ground cinnamon
Glaze the cake
  • 1 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 9x13-inch baking dish
  • 1 mixer

Method
 

Make the cake batter
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. In a large bowl, beat the butter and granulated sugar with a mixer until light and fluffy, 2 to 3 minutes.
  5. Beat in the eggs one at a time.
  6. Beat in the vanilla.
  7. Mix in the sour cream until combined.
  8. Add the flour mixture in three additions, mixing on low just until no dry streaks remain.
Prepare the apple swirl
  1. In a medium bowl, toss the apples with the brown sugar and cinnamon until evenly coated.
Assemble and bake
  1. Spread half the batter in the prepared dish.
  2. Distribute half the apple mixture over the batter.
  3. Spread the remaining batter on top.
  4. Finish with the remaining apple mixture.
  5. Use a knife to make a few shallow swirls through the top layer.
  6. Bake for 50 to 60 minutes, until the top is golden and a toothpick inserted into a cake portion, away from apple pieces, comes out with a few moist crumbs.
  7. Cool in the dish for 20 minutes.
Glaze the cake
  1. Whisk the powdered sugar and milk until smooth.
  2. Drizzle the glaze over the warm cake.

Notes

For even baking, cut the apples into uniform 1/2-inch pieces. Refrigerate covered for up to 4 days; freeze well-wrapped slices for up to 3 months. Plain Greek yogurt can replace the sour cream.