Description
This Glazed Honeycrisp Apple Fritter Cake is a delightful autumn-inspired treat featuring sweet, spiced apples layered inside a moist, tender cake. The cake is baked to perfection and finished with a luscious vanilla glaze sprinkled with flaky sea salt, creating the perfect balance of sweet and savory flavors. Ideal for breakfast, brunch, or as a comforting dessert, this recipe showcases the crispness of Honeycrisp apples alongside warm spices and a smooth glaze.
Ingredients
Scale
Cake Batter
- 1 stick (1/2 cup) salted butter, melted
- 1/2 cup brown sugar
- 1/2 cup apple butter (or applesauce/pumpkin butter)
- 1/2 cup Greek yogurt or sour cream
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Apple Mixture
- 2 Honeycrisp apples, chopped (about 2 cups)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons whole milk
- 1 tablespoon vanilla extract
- Flaky sea salt, for sprinkling
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper to prevent sticking and for easy removal of the cake later.
- Mix the Cake Batter: In a large bowl, combine the melted butter, brown sugar, apple butter, Greek yogurt (or sour cream), eggs, and vanilla extract. Stir until everything is well incorporated. Then add the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Mix gently until just combined to avoid overworking the batter.
- Prepare the Apple Mixture: In a separate bowl, combine the chopped Honeycrisp apples, brown sugar, cinnamon, and vanilla extract. Stir to evenly coat the apples with the sugar and spices.
- Assemble the Cake Layers: Spread half of the cake batter evenly into the prepared baking dish. Spoon half of the apple mixture over the batter. Then spread the remaining batter over the apples, smoothing it out. Finally, top with the remaining apple mixture along with any juice from the bowl to keep it moist and flavorful.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 55-60 minutes. The cake is done when it is just set and springs back lightly when touched. Remove from the oven and let it cool for about 10 minutes before glazing.
- Make and Apply the Glaze: While the cake cools, whisk together the powdered sugar, whole milk, and vanilla extract in a bowl. Add milk gradually to reach a drizzle-able consistency. Drizzle the glaze over the warm cake and sprinkle with flaky sea salt to add a contrasting flavor. Serve warm or at room temperature and enjoy!
Notes
- You can substitute the apple butter with applesauce or pumpkin butter if preferred.
- Using Honeycrisp apples provides a nice balance of sweetness and tartness; however, other crisp apples like Granny Smith or Fuji can be used.
- For a dairy-free version, substitute Greek yogurt with coconut yogurt and use a dairy-free butter alternative.
- Ensure the eggs are at room temperature for better batter consistency.
- Do not overmix the batter to keep the cake tender.
- Flaky sea salt sprinkled on top enhances the flavor contrast of the glaze.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
