I absolutely love how this Glazed Honeycrisp Apple Fritter Cake Recipe turns out—it’s like capturing the best apple cinnamon flavor in one cozy cake. When I first tried baking with Honeycrisp apples, I was amazed by their crisp sweetness paired with that rich glaze; it transforms a simple cake into an irresistible treat perfect for fall mornings or weekend brunches.
You’ll find that this cake is not only full of warm spices and juicy apple chunks but also incredibly moist thanks to the apple butter and Greek yogurt in the batter. Whether you’re hosting guests or just craving a comforting dessert, this Glazed Honeycrisp Apple Fritter Cake Recipe is one of those reliable recipes that will have everyone coming back for seconds.
Why You’ll Love This Recipe
- Perfect balance of flavors: The crisp Honeycrisp apples combined with cinnamon and a sweet glaze create that classic apple fritter taste in cake form.
- Moist, tender texture: Thanks to Greek yogurt and apple butter, you get a cake that’s rich but not heavy—always a crowd-pleaser.
- Easy to make: Even if you don’t bake often, the simple step-by-step process makes it approachable and stress-free.
- Versatile serving options: Enjoy it warm with morning coffee or as a sweet treat after dinner; it’s a recipe that adapts to your mood.
Ingredients You’ll Need
Each ingredient in this Glazed Honeycrisp Apple Fritter Cake Recipe plays an important role, from the tart-sweet apples to the spices that bring cozy notes to the forefront. Using quality ingredients like fresh Honeycrisp apples and real vanilla extract will really elevate your cake.
- Salted butter: I prefer salted because it adds a touch of balance to the sweetness, but you can use unsalted and add a pinch more salt if you want.
- Brown sugar: Adds moisture and that deep caramel flavor that pairs perfectly with apples.
- Apple butter: If you can’t find apple butter, applesauce or even pumpkin butter works great for extra moisture and flavor.
- Greek yogurt or sour cream: This keeps the cake moist and tender with a slight tang.
- Eggs: Use room temperature eggs for better mixing and structure.
- Vanilla extract: Real vanilla is a game changer here for depth of flavor.
- All-purpose flour: The base for your cake—make sure it’s fresh for best rise.
- Cinnamon: Key spice that brings that classic apple fritter vibes.
- Baking powder and baking soda: These leavening agents ensure a perfect rise and light crumb.
- Salt: Enhances the other flavors without being salty.
- Honeycrisp apples: The star ingredient—use fresh, crisp apples for that juicy crunch.
- Powdered sugar (for glaze): To sweeten and smooth out the glaze elegantly.
- Whole milk (for glaze): Adjust to get the glaze consistency just right.
- Flaky sea salt: A sprinkling on top amps up the flavor contrast beautifully.
Variations
I love customizing this Glazed Honeycrisp Apple Fritter Cake Recipe depending on the season or who’s coming over. Feel free to swap apples or tweak the glaze for your own spin—a little creativity goes a long way here.
- Add nuts: For some crunch, sprinkle chopped pecans or walnuts over the top before baking—my family goes crazy for that texture contrast.
- Use different apples: While Honeycrisp is my favorite, Granny Smith or Fuji apples provide a different tartness that’s delicious too.
- Spice it up: Add a pinch of nutmeg or cardamom to the batter for a warm, aromatic twist I discovered last fall.
- Make it dairy-free: Swap Greek yogurt for a plant-based alternative and use vegan butter for a dairy-free version that’s just as tasty.
How to Make Glazed Honeycrisp Apple Fritter Cake Recipe
Step 1: Prep and Mix Your Batter
Start by preheating your oven to 350°F and lining a 9×9 inch baking dish with parchment paper so the cake releases easily later. In a large bowl, whisk together melted salted butter, brown sugar, apple butter, Greek yogurt, eggs, and vanilla until smooth. Then, add your dry ingredients—flour, cinnamon, baking powder, baking soda, and salt—and mix until just combined. Don’t overmix here, or you risk a tougher cake; a few flour streaks are okay.
Step 2: Prepare the Apple Filling
In a separate bowl, toss your chopped Honeycrisp apples with brown sugar, cinnamon, and vanilla. This mix creates those melty sweet pockets inside the cake that remind me of biting into a fresh apple fritter from the bakery. Be sure your apple pieces are roughly bite-sized—not too large, so they cook evenly in the batter.
Step 3: Layer and Bake the Cake
Spread half of the batter evenly into your prepared pan, then spoon half the apple mix on top. Cover with the remaining batter and top with the rest of the apples and any juices left in the bowl. Bake in the preheated oven for 55-60 minutes until the cake is just set—watch for a golden top and that toothpick comes out mostly clean. Let it cool for about 10 minutes before glazing.
Step 4: Make and Drizzle the Glaze
While the cake cools, whisk together powdered sugar, whole milk, and vanilla extract to form a smooth glaze. Add milk gradually until you reach a drizzle-friendly consistency—thick but pourable. Pour the glaze over the warm cake and finish with a sprinkle of flaky sea salt for that perfect sweet-salty finish.
Pro Tips for Making Glazed Honeycrisp Apple Fritter Cake Recipe
- Use room temperature eggs: It helps your batter come together smoothly, avoiding lumps.
- Don’t overmix the batter: Overmixing creates a dense cake, so stir just until combined.
- Keep an eye on baking time: Every oven is different; start checking at 50 minutes to prevent drying out.
- Add glaze while cake is warm: This helps the glaze seep in for maximum flavor impact and a gorgeous finish.
How to Serve Glazed Honeycrisp Apple Fritter Cake Recipe
Garnishes
I usually sprinkle flaky sea salt on top of the glaze because it beautifully balances sweetness and adds a subtle crunch you won’t expect. Sometimes, a dusting of cinnamon or a few extra chopped nuts on top adds a nice touch. For a cozy vibe, vanilla ice cream or whipped cream on the side never disappoints.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee or chai tea, making it a perfect breakfast or afternoon snack. If serving at brunch, I like to add fresh fruit and maybe a light salad to balance the sweetness.
Creative Ways to Present
For special occasions, I slice this cake into squares and serve on pretty plates with a drizzle of extra glaze and a sprig of fresh mint. Sometimes I even turn it into mini muffins by using a muffin tin—perfect for grab-and-go celebrations or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps well covered at room temperature for up to 2 days, but I find storing it in an airtight container in the fridge extends freshness for about 4 days without drying out.
Freezing
I’ve frozen slices wrapped tightly in plastic wrap and foil with great results. Just thaw overnight in the fridge and reheat gently—this cake holds up really well, which is perfect if you want to prep ahead or save leftovers.
Reheating
To reheat, I pop a slice in the microwave for 20-30 seconds or warm it in a 300°F oven for 10 minutes. Adding a light sprinkle more glaze or a pat of butter helps bring back moistness and flavor as if freshly baked.
FAQs
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Can I use different apples in this Glazed Honeycrisp Apple Fritter Cake Recipe?
Absolutely! While I love Honeycrisp apples for their sweet and crisp texture, you can substitute with Granny Smith for tartness or Fuji for sweetness. Just choose apples that hold their shape well when baked to avoid a mushy cake.
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How do I prevent the cake from drying out?
Using ingredients like apple butter and Greek yogurt keeps the cake moist, but be sure not to overbake it—check at 50 minutes and remove as soon as a toothpick comes out mostly clean. Cooling it properly and storing leftovers airtight also helps maintain moisture.
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Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum for best results. The texture might be slightly different but still delicious and satisfying.
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Is it necessary to use both baking powder and baking soda?
Yes, they work together to give this cake a perfectly tender crumb and good rise. The baking soda neutralizes acidity from the yogurt and apple butter, while the baking powder adds lift, resulting in a lighter texture.
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Can I make the glaze ahead of time?
You can prepare the glaze a few hours in advance and keep it covered in the fridge. If it thickens too much, just whisk in a little more milk before drizzling.
Final Thoughts
Sharing this Glazed Honeycrisp Apple Fritter Cake Recipe with you feels like inviting you into my kitchen for a warm moment surrounded by the smell of baking apples and cinnamon. It’s one of those cakes that comforts you and impresses at the same time. I genuinely hope you give it a try soon—your family and friends will definitely thank you for it. Happy baking!
Print
Glazed Honeycrisp Apple Fritter Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Glazed Honeycrisp Apple Fritter Cake is a moist and flavorful dessert that combines tender cake layers with sweet cinnamon-spiced apples. Topped with a smooth vanilla glaze and flaky sea salt, it’s perfect for a cozy afternoon treat or an impressive dessert.
Ingredients
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, to sprinkle
Instructions
- Preheat Oven: 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.
- Prepare Cake Batter: In a large mixing bowl, combine melted butter, brown sugar, apple butter, Greek yogurt (or sour cream), eggs, and vanilla extract. Stir until well combined. In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
- Make Apple Mixture: In a separate bowl, combine the chopped Honeycrisp apples with brown sugar, cinnamon, and vanilla extract. Mix thoroughly to coat the apples evenly.
- Assemble Cake Layers: Spread half of the cake batter evenly into the prepared baking dish. Spoon about half of the apple mixture over the batter. Carefully cover the apples with the remaining batter, then top with the remaining apple mixture along with any juices in the bowl.
- Bake the Cake: Place the dish in the preheated oven and bake for 55 to 60 minutes until the cake is just set and a toothpick inserted comes out mostly clean with a few moist crumbs.
- Cool Slightly: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Prepare Glaze: While the cake cools, whisk powdered sugar, whole milk (start with 2 tablespoons and add more if needed), and vanilla extract in a bowl until you achieve a smooth, pourable glaze.
- Glaze and Serve: Drizzle the glaze evenly over the warm cake. Sprinkle with flaky sea salt to enhance the flavor. Serve warm or at room temperature and enjoy.
Notes
- Apple butter can be substituted with applesauce or pumpkin butter for different flavor nuances.
- Using Honeycrisp apples adds a sweet-tart flavor and helps the apples hold their shape when baked.
- Make sure eggs are at room temperature for a smoother batter.
- Parchment paper helps in easy removal and cleanup.
- The glaze can be adjusted in thickness by adding more or less milk.
- Flaky sea salt on top balances the sweetness and adds texture.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
