Apple Fritter Cake Recipe: Crispy-Swirled Cinnamon Apple Bundt

Apple Fritter Cake is a delicious apple-cinnamon cake inspired by the classic apple fritter donut. Tart, caramelized apple pieces are layered into a tender homemade cake sweetened with brown sugar and cinnamon, then finished with a powdered sugar glaze for the perfect balance of tart and sweet.

Breakfast Cake

Yes, cake for breakfast — and this apple fritter cake makes a perfect morning treat. Modeled after a bakery-style apple fritter, it offers the familiar flavors of tart apple, warm cinnamon, and a sweet glaze that you expect from a donut, but in cake form.

Apple Cinnamon Cake

This cake captures the three things that make apple fritters irresistible:

• Chunks of apples folded into the filling,
• Plenty of cinnamon for warm spice,
• A sweet glaze poured on top when the cake is hot.

Combined in a soft, slightly bumpy cake crumb, these elements recreate the texture and flavor of your favorite apple fritter in an easy sheet cake.

How to Make Apple Fritter Cake

I prefer Granny Smith apples for the filling because their bright tartness offsets the cake’s sweetness and the powdered-sugar glaze. Peel and slice the apples thinly, then chop into roughly 1-inch pieces so they cook evenly and hold their shape inside the cake.

NOTE: Full ingredient amounts and detailed step-by-step instructions are provided in the recipe card below.

1. In a medium saucepan, combine the sliced apples with granulated sugar, cinnamon, cornstarch, and lemon juice.
2. Cook over medium heat for 5–6 minutes until the apples soften and the liquid thickens. Remove from heat and let cool.
3. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl and set aside.
4. In a separate small bowl, mix the brown sugar and cinnamon for the cinnamon-sugar topping and set aside.
5. In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy. Add applesauce, eggs, and vanilla; mix until combined. The batter may appear slightly curdled.
6. Add half of the dry ingredients and mix just until incorporated.
7. Stir in all the sour cream (or plain Greek yogurt) until just combined.
8. Add the remaining dry ingredients and mix gently until you have a cohesive batter. Avoid over-mixing to keep the cake tender.

Assembling the Cake

With the apple filling, cinnamon-sugar, and batter ready, assemble the cake in a greased 9×13-inch pan.

• Spread half of the cake batter into the prepared pan.
• Evenly top the batter with the cooled apple mixture, spreading gently to cover.
• Sprinkle about two-thirds of the cinnamon-brown sugar mixture over the apples.
• Dollop the remaining batter over the apples and carefully spread with a spatula; it may not fully cover the filling.
• Finish by sprinkling the remaining cinnamon-brown sugar over the top.

Baking and Glazing

Bake the assembled cake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the cake springs back lightly when pressed.

• While the cake bakes, whisk together the powdered sugar, vanilla, and milk to make the glaze.
• When the cake comes out of the oven, poke holes across the surface with a butter knife — about 40 pokes — so the glaze seeps into the cake for extra flavor.
• Pour the glaze over the hot cake and spread evenly with a spatula. Let the glaze set for about 20 minutes before serving.

Tip: For a thicker, more visible glaze, allow the cake to cool for 10–15 minutes before pouring the glaze on top so it doesn’t soak in immediately. You can also brush the glaze on with a pastry brush for a more even finish.

Serving and Storing

Cut the apple fritter cake into 15 squares (3 by 5) and serve warm for best texture and flavor.

To store, cover the pan with foil and keep at room temperature for up to 3 days. Note that the glaze will gradually be absorbed into the cake, which may make the top slightly moist over time.

More Apple Desserts

If you enjoy this apple cinnamon cake, try other apple-forward desserts for variety and seasonal flavor.

• Apple fritters (yeast)
• Apple sheet cake with brown sugar glaze
• Amish apple dumplings
• Apple fritter monkey bread
• Apple Brown Betty

4.54 from 15 ratings

Apple Fritter Cake

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Soft apple cinnamon cake with a sweet powdered sugar glaze.

Yields 15 servings

Ingredients

Apple Filling:

• 2 cups Granny Smith apples, peeled, thinly sliced, and cut into 1-inch pieces (about 2–3 apples)
• 1/3 cup granulated sugar
• 1/2 tsp ground cinnamon
• 2 Tbsp cornstarch
• 1 Tbsp lemon juice (or water)

Cinnamon-Sugar

• 1/2 cup light brown sugar, gently packed
• 1/2 tsp ground cinnamon

Cake

• 2 1/4 cups all-purpose flour (stir, spoon & level)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/3 cup butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup applesauce, room temperature
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup sour cream (or plain Greek yogurt), room temperature

Glaze

• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup milk

Instructions

• Preheat oven to 350°F. Grease a 9×13-inch pan and set aside.
• Combine the apple filling ingredients in a medium saucepan and cook over medium heat 5–6 minutes until the apples soften and liquid thickens. Cool.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
• Mix brown sugar and cinnamon in a small bowl and set aside for the cinnamon-sugar topping.
• Cream butter and granulated sugar in a stand mixer until light. Add applesauce, eggs, and vanilla and mix until combined.
• Add half the dry ingredients and mix until just combined. Stir in sour cream, then add the remaining dry ingredients and mix gently; do not over-mix.
• Spread half the batter into the prepared pan. Top with the apple filling and sprinkle with two-thirds of the cinnamon-brown sugar mixture. Dollop remaining batter over the apples and gently spread. Sprinkle remaining cinnamon-brown sugar on top.
• Bake 30–35 minutes until a toothpick comes out clean or with a few moist crumbs and the cake springs back.
• Make the glaze by whisking powdered sugar, vanilla, and milk. Immediately poke holes across the cake with a butter knife, pour the glaze over the hot cake, and spread evenly. Allow glaze to set about 20 minutes before serving.

Notes

• For a thicker glaze that stays visible on top, let the cake cool 10–15 minutes before glazing so less of the glaze soaks in. Wait about 20 minutes after glazing for it to set.
• Store covered at room temperature for up to 3 days. The glaze will absorb into the cake over time and may make the top moist.

Nutrition

Serving: 1 slice |
Calories: 303 kcal |
Carbohydrates: 55 g |
Protein: 3 g |
Fat: 8 g |
Saturated Fat: 4 g |
Sodium: 245 mg |
Sugar: 38 g

Disclaimer: Nutritional values are estimates only.

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