This Apple Fritter Cake recipe has all the flavors of an apple fritter but in cake form! A moist cake made with Greek yogurt, oil, tender apples, and warm spices, swirled with cinnamon sugar and topped with a sweet glaze for the ultimate fall treat.
Love apple desserts? Then, you’ll love this Cinnamon Apple Bread, Cinnamon Apple Muffins Recipe, and Maple Glazed Apple Crisp Cinnamon Buns!
Table of Contents
This delicious Apple Fritter Cake takes all the best parts of a classic apple fritter and transforms them into a warm, soft, and satisfying cake.
It’s packed with cinnamon sugar apples, a buttery cinnamon swirl, and topped off with a crispy sugar glaze that hardens just like the ones you’d find at a bakery!
But here’s the twist – instead of frying, you’re baking everything into one big, shareable cake. That means it’s way easier to make, with none of the mess or hassle of hot oil!
Why we love this fresh apple cake:
- Moist and tender: I use Greek yogurt and oil to create a super moist and tender cake that melts in your mouth.
- No deep frying: This cake has all the flavor of homemade apple fritters without the effort of deep frying in oil. Less fuss, less mess!
- Is it breakfast or dessert? This cake is great for a holiday brunch, dessert or a quick snack.
Apple Fritter Cake ingredients:
- Sugars: I use light brown sugar for the cinnamon swirl and cake and white sugar to make the apple filling. Then, I use powdered sugar to make the glaze. Powdered sugar is perfect for making the glaze because it’s lighter and finer, helping to thicken and sweeten the glaze all at once!
- Butter: I use softened unsalted butter in the cinnamon swirl. As the cake cooks, the butter and sugar melt to create delicious, sugary crevices.
- Cinnamon
- Flour: All-purpose flour produces just enough structure while keeping the cake tender. I also use a little bit of flour in the cinnamon swirl to soak up any excess moisture so it doesn’t sink too far down in the cake.
- Apples: Use whatever type of apples are good for baking. I love Granny Smith apples as they’re not too sweet, so they compliment the sweet glaze and cinnamon swirl nicely!
- Greek yogurt and oil: I use non-fat Greek yogurt and oil to create a super moist and tender cake! You can use canola or vegetable oil.
- Eggs: Provides structure and a fluffy texture.
- Vanilla extract
- Baking powder, baking soda, and salt: These are added to the dry ingredients and help the cake to rise.
- Milk: This is for thinning out the glaze. You only need a little bit, so use whatever type of milk you like!
How to make Apple Fritter cake:
Here are some step-by-step instructions for making this recipe! For the full list of instructions, scroll down to the recipe card.
- Stir brown sugar, butter, and cinnamon in a medium bowl. You should get a thick paste. Set this aside.
- Chop up the apples.
- Stir the diced apples, sugar, and cinnamon until coated.
- Whisk sugar, yogurt, and oil in a large bowl. Add eggs and vanilla, whisking to combine.
- Stir in flour, baking powder, baking soda, and salt. Add apples and stir to combine.
- Spread batter into prepared pan and drop cinnamon sugar filling on top of the cake and swirl.
- Bake and let the cake cool slightly while you make the glaze.
- Make the glaze by combining powdered sugar, milk, and vanilla. Pour glaze over the cake.
How to store this apple cake recipe:
Wrap the baking dish in plastic wrap and store it in the fridge for up to 4 days. This cake freezes well also and will last in the freezer for up to 3 months! Let it thaw in the fridge overnight before eating.
Before freezing, I recommend cutting the cake into individual slices and putting them in separate airtight containers so you can grab and go!
What types of apples are best for making Apple Fritter Cake?
You have a few options when it comes to choosing the best apples for baking. I personally like tart apples like Granny Smith, but you could also use Fuji, Gala, Braeburn, Jonathan, or Honeycrisp apples!
Serving suggestions:
Serve up a warm slice of cake with a cup of coffee, or get fancy with a scoop or two of Homemade Ice Cream or No Churn Ice Cream!
More apple desserts you’ll love:
- Apple Crisp Blondies — a decadent fall dessert!
- Slow Cooker Caramel Apple Pudding Cake — made so easy in the crockpot.
- Baked Maple Glazed Apple Crisp Doughnuts (Donuts) — a fun fall breakfast or snack.
- Apple Spice Cake — the house smells amazing when this is in the oven!
Droolworthy Apple Fritter Cake
written by Ashley Fehr
Ingredients
Cinnamon Swirl
- ½ cup brown sugar (lightly packed)
- ¼ cup softened butter
- 1½ teaspoons ground cinnamon
- 1 teaspoon all purpose flour
Apples
- 3 large baking apples (peeled and chopped) I like Granny Smith
- 1 tablespoon sugar
- ½ teaspoon cinnamon
Cake
- 1¼ cup light brown sugar (lightly packed) 220 grams
- 1 cup plain 0% Greek yogurt (240 grams)
- ½ cup oil (100 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour (fluffed and scooped) 270 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Glaze
- 1½ cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
Instructions
Cinnamon Swirl
- In a medium bowl, stir together the brown sugar, butter, cinnamon and flour.
- Set in the fridge or freezer for 10 minutes while you make the cake batter
Apples
- In a medium bowl, stir together chopped apples. 1 tablespoon sugar and ½ teaspoon cinnamon. Cover and set aside.
Cake
- Preheat oven to 350 degrees and lightly grease a 9×13″ baking dish.
- In a large mixing bowl, whisk together the sugar, yogurt and oil.
- Add the eggs and vanilla and whisk until combined.
- Stir in the flour, baking powder, baking soda and salt until no white remains. Stir in apples until combined.
- Spread into prepared baking dish.
- Remove cinnamon roll filling and drop by teaspoonfuls all over the cake batter and swirl gently with a knife.
- Bake for 30-40 minutes, until a toothpick inserted in the cake comes out clean or with moist crumbs.
- Let cool for 10-15 minutes before adding the glaze.
Glaze
- Stir together powdered sugar, milk and vanilla and pour evenly over cake.
- Serve warm.
Notes
- Flour: you can use whole wheat or all purpose flour in this cake recipe.
- Sugar: I have also made this with granulated sugar and it works perfectly.
- Greek yogurt: this can be swapped for the same amount of sour cream.
- Oil: I have not made this recipe for butter and it is not a 1:1 swap. However, you should be able to swap with unsweetened applesauce.
- Apples: any kind of apples will work but I prefer firm baking apples because they don’t break down as much during baking. You can also swap this out with other fruit: finely chopped rhubarb, peaches, berries — most will work!
- Glaze: I don’t like my cake drowning in glaze, so this is just enough for a thin layer on top. After you pour it on, it will firm up like the sweet coating on an apple fritter. If you want a thinner glaze, simply add a teaspoon more milk.
Nutrition Information
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Nicole says
Hi, I’m wondering if I can make the cake 1 day before the company comes? Or is it better to make it the day of?
Thanks so much. I’m so looking forward making it
Ashley Fehr says
I think it is best served warm but it’s possible to make ahead and leave off the glaze, then warm the cake and add the glaze before serving
Melissa says
This was so yummy! My family loved it.
Mimi says
Ingredients for cinn. swirl call for 1 tsp flour – but is not listed when you mix together
b4 chilling.. Which is is? needed or not? Thanks
Ashley Fehr says
You’re right! Sorry — I have fixed it in the recipe card
Christie says
My family loved this! It was so delicious and tasted exactly like an apple fritter but not fried. YUM!!!!
Ashley Fehr says
I’m so happy to hear that!
Heather Robertson says
Really delicious & a big hit with everyone who tasted it. Highly recommended!
Ashley Fehr says
Thank you Heather!
christie says
Love this recipe! So delicious.
Ashley Fehr says
Thanks Christie!
pat watson says
Could you post this in a smaller form like maybe 8×8 or 9×9?
Ashley Fehr says
You can absolutely halve the recipe and make a smaller pan
Jacqueline R Reyes says
Making it now , for Christmas tmr . Smells soooo good!! Do I need to refrigerate tonight or just leave on the counter ?
Ashley Fehr says
One day on the counter is likely fine but I would typically refrigerate and then warm to serve.
Cindy$ says
Can you make this cake recipe in a bundt pan?
Ashley Fehr says
I haven’t tried, sorry!
Val says
If I were to swap a full fat sour cream (14%) for the Greek yogurt do you think it would just make for a “richer” tasting cake OR just mess with the recipe? And maybe not in a good way!
Geri says
I was going to ask the same thing, although I think it will be fine. I usually swap sour cream for yogurt because I don’t like yogurt.
Ashley Fehr says
You can definitely swap for an equal amount and have similar results!