Description
This Glazed Honeycrisp Apple Fritter Cake is a delightful twist on traditional apple fritters, transformed into a moist and tender cake layered with cinnamon-spiced apples and finished with a sweet vanilla glaze topped with flaky sea salt. Perfect for breakfast, brunch, or dessert, this cake combines the warm flavors of cinnamon and apple with a luscious glaze for an irresistible treat.
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
Apple Mixture
- 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) and line a 9×9 inch baking dish with parchment paper to prevent sticking and make removal easy.
- Make the batter: In a large bowl, stir together melted butter, brown sugar, apple butter, Greek yogurt, eggs, and vanilla extract until combined. Gradually add the flour, cinnamon, baking powder, baking soda, and salt, mixing just until incorporated to keep the batter tender.
- Prepare the apples: In a separate bowl, combine the chopped Honeycrisp apples with brown sugar, cinnamon, and vanilla extract for a flavorful apple layer.
- Assemble the cake: Spread half of the batter evenly into the prepared baking dish. Spoon about half of the apple mixture over the batter, then spread the remaining batter on top. Finally, layer the remaining apples along with any juices over the top to add moisture and texture.
- Bake: Bake the cake for 55 to 60 minutes or until just set and a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes in the pan.
- Make and apply the glaze: While the cake cools, whisk together powdered sugar, whole milk (start with 2 tablespoons and add more if necessary to reach drizzling consistency), and vanilla extract in a bowl. Drizzle the glaze evenly over the warm cake and sprinkle flaky sea salt on top to balance the sweetness.
- Serve: Enjoy the cake warm or at room temperature for the best flavors.
Notes
- You can substitute apple butter with applesauce or pumpkin butter depending on availability.
- Room temperature eggs help create a smoother batter and better rise.
- The flaky sea salt on the glaze adds a lovely contrast to the sweetness, but can be omitted if desired.
- Use Honeycrisp apples or any crisp, tart apple variety for best texture and flavor.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerated up to 5 days.
- For extra moisture, brush the apple slices with lemon juice to prevent browning before mixing.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
