It's Monday morning, October 20th, here in Austin, Texas. The air is finally crisp enough to require a sweater, at least until noon! My kitchen has officially shifted into full-on fall baking mode, and I'm kicking off the week with my absolute favorite fall dessert. This Apple Fritter Cake is everything you love about a gooey, cinnamon-spiced apple fritter, but transformed into an incredibly moist, easy-to-make 9x13 cake. If you're a fan of cozy, apple-forward bakes, this one absolutely belongs next to the Easy Apple Cobbler with Crumble Topping in your fall recipe rotation.
It's layered with a gooey cooked-apple filling, a cinnamon-sugar swirl, and then soaked with a warm vanilla glaze. The aroma of it baking is pure autumn magic. I love serving it with a mug of Easy Homemade Apple Cider, or following a cozy dinner like Crispy Baked Ranch Chicken Thighs to end the night on a sweet, cinnamon-filled note.
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Tested in my Austin kitchen: The secret that makes this a true "fritter" cake is poking holes in the warm cake before glazing. On my first test, I just poured the glaze on top, and it was fine, but it sat on the cake. Poking holes (I use the handle of a wooden spoon) is essential for getting that gooey glaze to soak into the cake, making it unbelievably moist and decadent.
The Ultimate Fall Coffee Cake
This recipe has a few simple components, but they all come together to create something truly special. The batter itself is rich and tender, thanks to both applesauce and Greek yogurt. But the real stars are the layers: a thick, jammy layer of sautéed Granny Smith apples, two layers of a cinnamon-brown sugar swirl, and that final soak of warm vanilla glaze. It's the perfect dessert for a holiday gathering (Thanksgiving is just around the corner!) or just a cozy treat with a cup of coffee.
Why You'll Love This Recipe
- Tastes Just Like a Fritter: It captures that gooey, spiced-apple flavour of a bakery donut, but in an easy-to-serve 9x13 cake.
- Incredibly Moist Crumb: The batter uses both applesauce and Greek yogurt (or sour cream), and the final glaze soak makes for a super tender, moist cake that lasts for days.
- Amazing Apple & Spice Layers: Features a layer of cooked cinnamon-apples and two layers of brown sugar-cinnamon swirl for flavour in every single bite.
- Perfect for a Crowd: This is a generous 9x13 cake, making it the ideal dessert for a fall party, potluck, or the Thanksgiving table.
Ingredients
Here's what you'll need for each delicious layer. For the full list with precise measurements, see the recipe card at the end of the post!
For the Apple Filling
- Apples: 2 medium Granny Smith apples. Their firm texture and tartness are essential to balance the sweetness.
- Sugar: White granulated sugar.
- Spice: Ground cinnamon.
- Thickener: A bit of cornstarch and water to create a thick, jammy filling.
For the Cinnamon Sugar Layer
- Brown Sugar: Dark brown sugar (packed) provides the best deep molasses flavour.
- Spice: Ground cinnamon.
For the Cake Batter
- Butter: Unsalted butter, softened to room temperature. This is crucial for the creaming step.
- Sugar: Granulated sugar.
- Moisture & Binders: Unsweetened applesauce, large eggs (at room temperature), and full-fat sour cream or Greek yogurt (at room temperature).
- Flavour: Pure vanilla extract.
- Flour: All-purpose flour, spooned and leveled.
- Leavening: Baking powder, baking soda, and kosher salt.
- Spice: More ground cinnamon.
- Milk: Whole milk or buttermilk, at room temperature.
For the Glaze
- Powdered Sugar: Sifted to ensure a smooth, lump-free glaze.
- Milk: Whole milk or heavy cream.
- Flavour: Pure vanilla extract.
How to Make Apple Fritter Cake
This may look like a lot of steps, but it's just four simple components. The key is in the layering!
Step 1: Cook the Apple Filling
In a medium saucepan, I combine the peeled and diced Granny Smith apples, ¾ cup granulated sugar, ½ teaspoon cinnamon, cornstarch, and water. I heat this over medium heat, stirring often, for 5-6 minutes. The apples will soften slightly, and the liquid will thicken into a wonderful, gooey, jam-like sauce. I remove this from the heat and let it cool completely while I make the batter.
Step 2: Make the Cinnamon Sugar & Batter
In a small bowl, I mix together the packed dark brown sugar and ½ teaspoon of ground cinnamon. I set this aside.
Now, for the cake: I preheat my oven to 350°F (175°C) and coat a 9×13-inch pan with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), I beat the softened butter and ¾ cup granulated sugar for about 3 minutes until it's light and fluffy. This step, known as the "creaming method," is key. As baking experts at America's Test Kitchen explain, this process whips air into the butter, which is essential for a light, tender cake crumb.
I add the applesauce, vanilla, and room-temperature eggs, and mix on medium speed until combined, scraping the sides of the bowl. In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.
With the mixer on low, I add the dry ingredients in three additions, alternating with the room-temperature Greek yogurt (or sour cream) and milk, beginning and ending with the dry mixture. (Example: ⅓ flour, ½ liquids, ⅓ flour, ½ liquids, final ⅓ flour). I mix only until each addition is just combined.
Step 3: Layer the Cake
This is the fun part! I spread half of the cake batter evenly into the bottom of my prepared 9x13 pan. It will be a thick layer.
Next, I spoon the cooled apple filling over the batter, spreading it carefully to cover the entire layer. I sprinkle two-thirds of the brown sugar-cinnamon mixture evenly over the apples.
I top this with the remaining cake batter, spreading it softly with an offset spatula to create an even top layer. Finally, I sprinkle the rest of the brown sugar-cinnamon mixture evenly over the very top.
Step 4: Bake, Poke, and Glaze
I bake the cake for 35-40 minutes. It's done when the center is set and a toothpick inserted into the middle comes out clean (or with just a few moist crumbs). I like to loosely tent the cake with foil during the last 10 minutes if the top or edges are browning too quickly.
I let the cake rest in the pan, but while it's still warm, I use a butter knife or the handle of a wooden spoon to poke about 30 holes all over the surface, going about halfway down.
In a medium bowl, I whisk together the sifted powdered sugar, milk, and vanilla for the glaze until it's completely smooth. I immediately pour this glaze all over the warm, poked cake, using a spatula to spread it to the edges. The glaze will melt slightly and seep into the holes, making the cake unbelievably moist. I let the glaze set up for at least 20 minutes before serving.
Common Mistakes to Avoid
- Overmixing the Batter: After adding the flour, mixing too much develops gluten and will result in a tough, dense cake. Stop stirring as soon as the flour streaks disappear.
- Using Hot Apple Filling: If you layer the hot apple filling onto the raw batter, it can melt the batter and cause the layers to become messy and sink. Let the filling cool to at least room temperature first.
- Glazing a Cold Cake: This recipe is a "poke cake," which relies on a warm cake to absorb the glaze. If you let the cake cool completely, the glaze will just sit on top instead of soaking in.
Tips and Tricks for Success
- Room Temperature Ingredients: For the cake batter (butter, eggs, yogurt, milk), using room-temperature ingredients is the secret to a light, fluffy, and even crumb. They emulsify perfectly, creating a stable batter.
- Use Granny Smith Apples: This is my top tip. The bright, sharp tartness of Granny Smith apples is essential to cut through the sweetness of the cake, brown sugar, and glaze. Honeycrisp would be my second choice.
- The "Poke" Method: Don't be shy! Poking holes all over the warm cake is the magic step. I use the round handle of a wooden spoon to make sure the holes are big enough for that glaze to really sink in.
- Sift Your Powdered Sugar: For the smoothest, most professional-looking glaze, always sift your powdered sugar. It's a small step that prevents any lumps.
Variations
This cake is already a showstopper, but here are a few ways to customize it for the holidays:
- Add Nuts: Fold 1 cup of chopped, toasted pecans or walnuts into the batter or sprinkle them on top with the final cinnamon-sugar layer.
- Apple Cider Glaze: For an even more intense fall flavour, replace half the milk in the glaze with boiled apple cider.
- Add Raisins: Fold ½ cup of raisins or dried cranberries into the apple filling mixture as it cooks.
How to Serve
This Apple Fritter Cake is a complete dessert all on its own.
- It's best served warm or at room temperature.
- It is the star of any Thanksgiving dessert table or a perfect fall brunch centerpiece.
- While it needs nothing else, serving a warm square with a scoop of vanilla bean ice cream is truly next-level.
Make Ahead and Storage
This is one of my favorite make-ahead cakes because the flavour and texture are even better on day two!
- Make Ahead: Bake and glaze the cake completely, 1-2 days in advance.
- Storage: Store the cake tightly covered in its pan (or in an airtight container) at room temperature for up to 4 days. Refrigerating this type of cake can dry it out.
- Freezing: This cake freezes wonderfully, even with the glaze! Freeze the whole cake or individual slices, wrapped tightly in plastic wrap and then foil, for up to 3 months. Thaw at room temperature.
Recipe Notes / What I Learned
When you make the batter, you'll see the recipe calls for layering it in the pan (batter, apples, sugar, batter, sugar). The second layer of batter can be a bit tricky to spread over the gooey apples. My trick is to drop the batter in large spoonfuls (dollops) all over the apple layer first, and then use an offset spatula to gently connect the dollops. Don't try to pour it all in the center and spread out-that will just create a mess!
Nutrition Snapshot
Estimated Nutrition Per Serving (1/16th of cake): ~380 calories · 4g protein · 65g carbs · 12g fat (This is an approximation and can vary based on the specific brands of yogurt and other ingredients used.)
FAQs
Can I use a 9x9 inch pan instead of a 9x13?
Yes, but the cake will be much thicker, and you must increase the baking time (likely to 50-60 minutes). A 9x13 pan is recommended for the best texture and the classic "sheet cake" feel.
Can I use Greek yogurt instead of sour cream?
Yes! Full-fat plain Greek yogurt is a perfect 1-to-1 substitute for sour cream and works beautifully in this recipe.
Can I use apple pie filling from a can?
I would not recommend it. Canned pie filling is often overly sweet, goopy, and won't provide the right texture. The 5-minute step of cooking fresh Granny Smith apples is key to this recipe's balanced flavour.
