Glazed Honeycrisp Apple Fritter Cake

Imagine the warm, cinnamon-sugar crust and soft, tender apple filling of a fried apple fritter, but baked into a simple, moist sheet cake. That’s the magic of this ultimate Honeycrisp apple fritter cake! This is the perfect autumn treat, featuring a tender, spiced cake base loaded with buttery, cooked apples and topped with a sweet vanilla glaze that melts right into every crevice, forming a thin, sugary crust.

This recipe is designed for maximum comfort and minimal fuss. It comes together quickly with simple whisking and uses the naturally sweet Honeycrisp apples, which hold their shape beautifully when baked.¹ It’s the ultimate grab-and-go breakfast cake, dessert, or coffee companion—guaranteed to fill your home with the most wonderful bakery aroma.

Why You’ll Love This Recipe

Captures Fritter Flavor: The combination of a moist, butter-rich crumb and a generous, caramelized apple topping perfectly mimics the taste of a fresh, fried fritter.
Extremely Moist Crumb: Ingredients like buttermilk and melted butter ensure the cake stays incredibly soft and tender for days.
Easy One-Bowl Prep: The batter uses simple whisking, preventing the overmixing that leads to tough cake.
Show-Stopping Finish: Poking the warm cake and pouring the glaze over it creates an irresistible, sweet, crackly crust.
Perfect Fall Dessert: Uses the best of the season’s apples and warming spices like cinnamon and nutmeg.

Ingredients

For the Spiced Apple Filling

3 cups (360 g) Honeycrisp apples, peeled, cored, and diced into 1/2-inch (1.2 cm) pieces
2 tbsp (30 g) unsalted butter
1/4 cup (55 g) light brown sugar, packed²
1 tsp ground cinnamon
2 tsp cornstarch or all-purpose flour (for thickening the filling)
2 tsp water

For the Cake

2 1/4 cups (270 g) all-purpose flour³
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup (115 g) unsalted butter, melted and slightly cooled⁴
1 cup (200 g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup (240 ml) buttermilk (or whole milk)

For the Simple Vanilla Glaze

1 1/2 cups (180 g) powdered sugar (confectioners’ sugar)⁵
3 tbsp (45 ml) whole milk or apple cider
1 tsp vanilla extract

Equipment

9×13 inch (23×33 cm) baking dish (or 8×8 inch, see note below)
Large mixing bowls
Whisk and rubber spatula
Small saucepan
Wire cooling rack

Step-by-Step Instructions

1. Cook and Cool the Apple Filling

Cook Apples: In a small saucepan, combine the diced apples, butter, brown sugar, cinnamon, cornstarch, and water. Cook over medium heat, stirring occasionally, for 5–7 minutes until the apples soften slightly and the liquid thickens into a syrup.
Cool: Remove from heat and set the filling aside to cool completely while you make the cake batter. The filling must be cool before adding to the batter.

2. Make the Cake Batter

Prep: Preheat your oven to 350°F (175°C).⁶ Grease and flour the baking dish or line it with parchment paper.
Combine Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract. Whisk until combined. Whisk in the buttermilk (or milk).
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Final Batter: Gently fold the dry ingredients into the wet ingredients using a spatula, mixing only until just combined and no dry streaks of flour remain. Do not overmix.

3. Assemble and Bake

Layer: Pour half of the cake batter into the prepared baking dish and spread it into an even layer.
Filling: Spoon the cooled apple filling over the batter. Cover the apple layer with the remaining cake batter, gently spreading it out to cover the apples.
Topping (Optional): For a crunchy topping, mix 2 tablespoons of brown sugar and 1 teaspoon of cinnamon and sprinkle it over the top of the batter before baking.
Bake: Bake for 40–50 minutes (for a 9×13 pan) or 60–75 minutes (for an 8×8 pan). The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool Slightly: Remove the cake from the oven and let it cool in the pan for 10 minutes.

4. Glaze and Serve

Make Glaze: While the cake cools, whisk together the powdered sugar, milk (or cider), and vanilla extract in a small bowl until smooth. The glaze should be thin and drizzly.
Glaze While Warm: Use a toothpick or fork to poke about 20–30 holes evenly across the top of the warm cake. Immediately drizzle the glaze over the cake, allowing it to melt and seep into the holes.
Set: Let the cake rest for 15–20 minutes to allow the glaze to set into a delicious, crackly crust before slicing and serving.

Substitutions and Variations

Apples: Use a mix of tart Granny Smith and sweet Honeycrisp for the best flavor balance. Fuji or Gala are also excellent choices.
Dairy-Free: Substitute the butter with a high-quality vegan butter stick and use almond or oat milk for the buttermilk/milk.
Cinnamon Streusel Topping: For a crunchy streusel, mix 1/2 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon, and 3 tbsp cold butter (cut into cubes) until crumbly. Sprinkle this over the batter instead of the simple sugar topping.
Rich Glaze: Substitute the milk in the glaze with a tablespoon of melted butter and a pinch of salt for a richer, butterscotch flavor.

Pro Tips and Common Mistakes to Avoid

Cool the Filling: Adding hot apple filling to the batter will cause the batter to melt the butter and deflate. Always ensure the apple filling is cool before assembly.
Room Temperature Ingredients: Using room temperature eggs and buttermilk/sour cream helps the batter emulsify smoothly and results in a lighter, fluffier cake texture.
Don’t Overmix: Overmixing the batter once the flour is added develops the gluten, resulting in a tough, chewy cake. Mix only until the flour streaks disappear.
The Glaze Poke: Poking holes in the warm cake allows the sweet glaze to seep into the cake, keeping the inside moist while creating that signature, crackly fritter crust on the outside.

Storage, Make-Ahead, and Freezing

Make-Ahead (Unbaked): You can prepare the apple filling up to 3 days in advance. Store it, covered, in the refrigerator.
Storage (Baked): Store the glazed cake, covered, at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days.
Freezing: The unfrosted cake freezes well. Once fully cooled, wrap the cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then glaze before serving.
Reheating: The cake is delicious slightly warm. Reheat individual slices in the microwave for 15–20 seconds.

Serving Suggestions

Serve slices of this cake slightly warm, perhaps with a dusting of cinnamon or a side of vanilla bean ice cream or freshly whipped cream. A hot cup of black coffee or a strong espresso is the perfect pairing for the rich sweetness.

Approximate Nutrition

Yields: 12 servings
Serving Size: 1 slice (1/12 of 9×13 pan)
Calories: 350 kcal
Protein: 5 g
Fat: 15 g
Carbohydrates: 50 g

Note: These are approximations and can vary based on the fat content of the milk and the size of the eggs used.

FAQs

Q: Can I use all white sugar instead of brown sugar?

A: You can, but brown sugar adds moisture, a slight molasses flavor, and a richer color to the cake. We recommend using both sugars for the best flavor and texture.

Q: Why did my apples sink to the bottom?

A: If your batter was too thin or the apples were too wet (not cooked long enough), they may have sunk. This recipe avoids that by having a slightly thick batter and pre-cooking the apples to create a light syrup that holds them in place.

Q: What is buttermilk, and how do I make a substitute?

A: Buttermilk is a mildly acidic dairy product that reacts with the baking soda to create a light, fluffy cake. To make a substitute, measure 1 cup of regular milk and stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Q: Why is my glaze too thin/thick?

A: Glaze consistency is easy to fix! If it’s too thin (runny), whisk in 1 tablespoon of powdered sugar at a time until thickened. If it’s too thick, whisk in 1 teaspoon of milk or water until it reaches a perfect drizzly consistency.

Q: Can I use applesauce in the cake?

A: Some recipes use applesauce for moisture. If you want to try it, you can substitute 1/4 cup of the oil with unsweetened applesauce, which will give you an even more tender crumb.