Sweet Apple Fritter Cake
Cozy oven baked apple fritter cake with cinnamon swirls and vanilla glaze.
Ingredients
Ingredients
- 3 cups Granny Smith apples peeled, cored, and diced
- 1 1/4 cups white sugar divided
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon divided
- 1/2 cup unsalted butter room temperature, plus more for greasing pan
- 1/2 cup dark brown sugar packed
- 1 cup Greek yogurt
- 2 large eggs room temperature
- 1 teaspoon vanilla bean paste divided
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
- 4 tablespoons milk
Instructions
- In a medium saucepan over medium heat, combine the diced apples, 1 cup white sugar, cornstarch, 1 teaspoon ground cinnamon, and 2 tablespoons water.
- Cook the apple mixture, stirring often, until the apples soften and the juices thicken and look glossy, about 5 to 7 minutes, then remove from heat and let cool to room temperature.
- In a small bowl, stir together the remaining 1/4 cup white sugar and remaining 1 teaspoon ground cinnamon and set aside for the cinnamon sugar swirl.
- Preheat the oven to 350°F. Grease a 9x13 inch baking pan with butter, making sure to coat the bottom and sides.
- In a large mixing bowl, beat the 1/2 cup butter and dark brown sugar with a mixer on medium speed until light and fluffy, about 3 to 5 minutes.
- Add the Greek yogurt, 1/2 teaspoon of the vanilla bean paste, and the eggs, one at a time, mixing on low speed just until smooth and combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Add the dry ingredients to the wet mixture and mix on low speed or by hand just until no dry streaks of flour remain; do not overmix.
- Spread half of the batter into the prepared pan in an even layer using a spatula.
- Spoon half of the cooled apple mixture over the batter and gently spread it, then sprinkle with half of the cinnamon sugar mixture.
- Dollop the remaining batter over the apples, gently spread into an even layer, then top with the remaining apple mixture and finish with the remaining cinnamon sugar.
- Bake the cake for 35 to 40 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- While the cake bakes, whisk together the powdered sugar, milk, and remaining 1/2 teaspoon vanilla bean paste in a bowl until smooth and pourable.
- Remove the baked cake from the oven and let it cool for 10 minutes, then use a toothpick or skewer to poke holes all over the warm cake.
- Pour the glaze evenly over the warm cake so it seeps into the holes and covers the top, then let the cake rest for at least 20 minutes before slicing and serving.
Notes
- Use tart apples like Granny Smith to balance the sweetness and help the pieces hold their shape during baking.
- For extra apple flavor, add an additional 1/2 cup of diced apples to the filling mixture without changing the other ingredients.
- You can substitute sour cream for the Greek yogurt in equal amounts for a slightly richer crumb.
- Store leftover cake covered at room temperature for 1 day or in the refrigerator for up to 4 days; warm slices briefly before serving if desired.
- For thicker glaze, add more powdered sugar 1 tablespoon at a time; for thinner glaze, add milk 1 teaspoon at a time.
- For extra apple flavor, add an additional 1/2 cup of diced apples to the filling mixture without changing the other ingredients.
- You can substitute sour cream for the Greek yogurt in equal amounts for a slightly richer crumb.
- Store leftover cake covered at room temperature for 1 day or in the refrigerator for up to 4 days; warm slices briefly before serving if desired.
- For thicker glaze, add more powdered sugar 1 tablespoon at a time; for thinner glaze, add milk 1 teaspoon at a time.