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Apple Fritter Cake

Apple fritter cake with cinnamon apple pockets baked into a golden sheet-cake texture and finished with a thick powdered sugar glaze drizzle. A cinnamon swirl and caramelized apple layer make every slice feel bakery-style without yeast rising.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 0.75 cup whole milk
For apple cinnamon layer
  • 2 cup apples peeled and diced
  • 0.333 cup brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
For glaze
  • 1 cup powdered sugar
  • 2 tbsp milk 2-3 tablespoons
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and mix the apple layer
  1. Preheat oven to 350F, then grease a 9x13 baking dish so the cake releases cleanly.
  2. Toss diced apples with brown sugar, cinnamon, and nutmeg, then set aside while you mix the batter.
Make the cake batter
  1. Beat softened butter and granulated sugar until fluffy, about 2 minutes, to build a light crumb.
  2. Add eggs and vanilla extract, then beat until smooth and fully combined.
  3. Whisk flour, baking powder, and salt in a separate bowl, then alternate adding dry ingredients and whole milk to the butter mixture until just combined.
Assemble and bake
  1. Spread half the batter in the prepared pan, then scatter half the cinnamon apple mixture over the top.
  2. Add the remaining batter and top with remaining apples, then swirl with a knife to create a cinnamon streak pattern.
  3. Bake for 40-45 minutes at 350F until golden and a toothpick comes out clean from the center.
Glaze and serve
  1. Cool the cake in the pan for 15 minutes so the apples set before glazing.
  2. Drizzle the powdered sugar glaze (powdered sugar mixed with 2-3 tablespoons milk and vanilla) over the top in irregular stripes.

Notes

For the best caramelized apple pockets, make sure the diced apples are dry-ish after peeling and chopping so they don’t weep too much. Store covered in the fridge for up to 4 days; rewarm individual slices in the microwave for 15-20 seconds. Freezing is yes—wrap tightly and freeze up to 2 months, thaw overnight in the fridge. Dietary swap: use a 1:1 gluten-free all-purpose flour blend to make it gluten-free (check baking powder for gluten-free labeling).