Description
This Cinnamon Apple Fritter Cake is a moist, tender dessert featuring layers of cinnamon-spiced apples nestled in a creamy sour cream cake batter, topped with a crunchy cinnamon sugar layer and finished with a sweet glaze. Perfect for autumn or any time you want a comforting, flavorful treat.
Ingredients
Units
Scale
Cake Batter:
- 1 1/4 cups (180g) all purpose flour
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoon (56g) unsalted butter, very very soft and cut into small pieces
- 2 large eggs at room temperature
- 1/2 cup (118ml) full fat sour cream
- 3 tablespoon (45ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
Cinnamon Apples Filling:
- 2 medium apples peeled, cored and diced into 1/2 inch cubes (2 cups or 240g)
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon ground cinnamon
Cinnamon Sugar Topping:
- 1 1/2 tablespoon (18g) granulated sugar
- 1/2 teaspoon ground cinnamon
Glaze:
- 2/3 cup (80g) powdered confectioner’s sugar
- 1 tablespoon (15ml) whole milk
- pinch salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper leaving a 2-inch overhang at each side for easy removal of the cake.
- Make the Cake Batter: In a large mixing bowl or stand mixer bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk to blend evenly. Add the very soft butter pieces and mix on low using an electric hand mixer or stand mixer with paddle attachment until the mixture resembles fine breadcrumbs.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, sour cream, whole milk, and vanilla extract until smooth and well combined.
- Combine and Beat: Pour the wet mixture into the dry ingredients bowl and beat on medium speed for about one minute until the batter is creamy and thick with no lumps.
- Prepare Apple Filling: Toss the diced apples with the granulated sugar and ground cinnamon in a small bowl until the apples are evenly coated.
- Make Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and cinnamon to blend evenly.
- Assemble the Cake: Spread about two-thirds of the batter into the prepared pan in a thin, even layer. Scatter the cinnamon-coated apples evenly over the batter, spreading to the edges. Dollop the remaining batter over the apples and gently spread it out to cover them completely using an offset spatula.
- Add Topping and Bake: Sprinkle the cinnamon sugar mixture evenly on top of the batter. Bake the cake in the preheated oven for 25-28 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and transfer the pan to a wire rack. Let cool slightly while preparing the glaze.
- Make and Apply Glaze: In a small bowl, whisk together the powdered sugar, whole milk, and a pinch of salt until smooth. Drizzle the glaze evenly over the warm cake. Allow the glaze to set for about 1 hour before serving.
Notes
- For best results, use very soft butter to achieve the breadcrumb texture when mixed with the dry ingredients.
- Using an offset spatula to spread the remaining batter over the apples ensures even coverage without mixing the apples too much.
- You can substitute granny smith or another tart apple variety for a balanced sweet and tart flavor.
- Make sure to let the glaze set fully before cutting and serving to prevent it from being too runny.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 slice (approx. 1/9 of cake)
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
