Description
This Glazed Honeycrisp Apple Fritter Cake is a delightful fall dessert featuring layers of moist cake infused with warm cinnamon and chunks of juicy Honeycrisp apples. Topped with a sweet vanilla glaze and a sprinkle of flaky sea salt, this cake combines sweet and tart flavors with a soft, tender crumb for a perfect treat any time of the day.
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 the oven and pan: Preheat your oven to 350° F. Line a 9×9 inch baking dish with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make the cake batter: In a large mixing bowl, combine the melted butter, brown sugar, apple butter, Greek yogurt (or sour cream), eggs, and vanilla extract. Stir until blended. Add the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Mix gently until just incorporated to avoid overmixing, which can toughen the cake.
- Prepare the apple mixture: In a separate bowl, mix the chopped Honeycrisp apples with brown sugar, cinnamon, and vanilla extract to evenly coat the fruit with flavor.
- Assemble the cake layers: Spread half of the cake batter evenly into the prepared baking dish. Spoon about half of the apple mixture evenly over the batter. Cover the apples with the remaining batter and then top with the rest of the apples along with any juices that remain in the bowl.
- Bake the cake: Place the baking dish in the preheated oven and bake for 55-60 minutes until the cake is just set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and let cool in the pan for 10 minutes.
- Prepare and add the glaze: While the cake cools, whisk together the powdered sugar, milk (start with 2 tablespoons and add up to 3 as needed to reach a drizzle-able consistency), and vanilla extract in a small bowl. Drizzle this glaze generously over the warm cake. Finally, sprinkle flaky sea salt over the top to enhance the flavors.
- Serve: Serve the cake warm or at room temperature for a comforting, sweet treat.
Notes
- You can substitute apple butter with applesauce or pumpkin butter if desired.
- Using room temperature eggs ensures better mixing for a smoother batter.
- Be careful not to overmix the batter after adding flour to keep the cake tender.
- The glaze consistency can be adjusted by adding more or less milk depending on how thick or thin you prefer it.
- Flaky sea salt adds a nice balance to the sweetness of the glaze and apples.
- This cake is best enjoyed within 2 days but can be refrigerated and gently warmed before serving.
