Description
This Glazed Honeycrisp Apple Fritter Cake is a delightful autumn-inspired dessert featuring tender, caramelized Honeycrisp apples layered within a moist, cinnamon-spiced cake and finished with a smooth vanilla glaze. Perfect for cozy gatherings or a comforting treat, this cake combines the nostalgic flavors of apple fritters in an easy-to-make baked form.
Ingredients
Scale
For the Apple Filling:
- 3 Honeycrisp apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
For the Cake:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sour cream or Greek yogurt
- 2 tablespoons milk
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the apple filling: In a skillet over medium heat, melt the butter. Add the peeled, cored, and diced Honeycrisp apples, brown sugar, ground cinnamon, and nutmeg. Cook for 5–7 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and set aside to cool.
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agents and salt.
- Combine batter components: Alternately add the dry ingredients and the sour cream (or Greek yogurt) with milk into the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Assemble the cake layers: Spread half of the cake batter evenly into the prepared baking pan. Spoon half of the cooled apple filling over the batter. Repeat by spreading the remaining batter on top of the apple layer, then spoon the remaining apple filling over the batter layer. Use a knife to swirl the batter and apples gently, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the cake is baking or cooling slightly, whisk together powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract in a small bowl until smooth and pourable.
- Glaze and serve: Once the cake has cooled slightly but is still warm, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Best served slightly warm to enjoy the soft texture and melty glaze.
- You can double the recipe and bake it in a 9×13-inch pan for a larger crowd.
- Add chopped pecans to the apple filling for an extra layer of crunch and flavor.
- Store the cake covered at room temperature for up to 2 days or refrigerate to extend freshness.
