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
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, 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
