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Honeycrisp Apple Fritter Cake

A moist sheet cake that captures the magic of fried apple fritters with its warm, cinnamon-sugar crust and tender apple filling, topped with a sweet vanilla glaze.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the Spiced Apple Filling

  • 3 cups Honeycrisp apples, peeled, cored, and diced into 1/2-inch pieces Use tart Granny Smith or Fuji for flavor balance.
  • 2 tbsp unsalted butter
  • 1/4 cup light brown sugar, packed
  • 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 all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs Room temperature preferred.
  • 1 tsp vanilla extract
  • 1 cup buttermilk (or whole milk) Room temperature preferred.

For the Simple Vanilla Glaze

  • 1 1/2 cups powdered sugar (confectioners' sugar)
  • 3 tbsp whole milk or apple cider
  • 1 tsp vanilla extract

Instructions
 

Cook and Cool the Apple Filling

  • 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.
  • Remove from heat and set the filling aside to cool completely while you make the cake batter.

Make the Cake Batter

  • Preheat your oven to 350°F (175°C). Grease and flour the baking dish or line it with parchment paper.
  • In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract. Whisk until combined. Whisk in the buttermilk.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • 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.

Assemble and Bake

  • Pour half of the cake batter into the prepared baking dish and spread it into an even layer.
  • 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.
  • For a crunchy topping, mix 2 tablespoons of brown sugar and 1 teaspoon of cinnamon and sprinkle it over the top of the batter.
  • Bake for 40–50 minutes (for a 9x13 pan) or 60–75 minutes (for an 8x8 pan) until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the cake from the oven and let it cool in the pan for 10 minutes.

Glaze and Serve

  • 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.
  • 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.
  • Let the cake rest for 15–20 minutes to allow the glaze to set before slicing and serving.

Notes

For the best flavor, use a mix of tart and sweet apples. This cake can be made ahead and stored at room temperature for up to 3 days.
Keyword apple fritter cake, Fall dessert, Honeycrisp Cake, Moist Cake, Vanilla Glaze