Droolworthy Apple Fritter Cake

close up of a pan full of apple fritter cake.

Droolworthy Apple Fritter Cake

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 426cal

Author: Ashley Fehr

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.

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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 9x13" 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.

Video

Notes

Ingredients and Substitutions:

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