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Apple Fritter Cake

Emily Pocker
Apple fritter cake square with apple pieces, cinnamon swirls and white glaze
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A tender rectangular cake with diced apples, cinnamon pockets and a thin vanilla glaze.
Estimated Recipe CostEstimated USD $6–8 for the whole cake
Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 317
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Apples
  • 400 g peeled and cored apples about 3 medium, diced into 1/4-inch pieces
  • 2 tablespoons granulated sugar 25 g
  • 1 teaspoon ground cinnamon 3 g
Cake batter
  • 2 cups all-purpose flour 240 g, spooned and leveled
  • 2 teaspoons baking powder 8 g
  • 1/2 teaspoon fine salt
  • 3/4 cup granulated sugar 150 g
  • 2 large eggs
  • 1/3 cup canola oil 80 g, plus a little for the pan
  • 3/4 cup plain low-fat Greek yogurt 180 g
  • 1/4 cup 2% milk 60 ml
  • 2 teaspoons vanilla extract
Cinnamon swirl
  • 1/3 cup packed light brown sugar 75 g
  • 2 tablespoons unsalted butter 28 g, melted
  • 1 tablespoon all-purpose flour 8 g
  • 1 teaspoon ground cinnamon 3 g
Vanilla glaze
  • 1 cup powdered sugar 120 g
  • 2 tablespoons 2% milk 30 ml
  • 1/2 teaspoon vanilla extract

Equipment

  • 9-by-13-inch baking pan 23 by 33 cm
  • Mixing bowls
  • Whisk and spatula
  • Skewer or table knife

Instructions
 

Make the cake
  1. Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking pan. Toss the diced apples with their sugar and cinnamon.
  2. Whisk the flour, baking powder and salt in one bowl. In another, whisk the sugar, eggs, oil, yogurt, milk and vanilla. Fold the dry ingredients into the wet just until no dry flour remains, then fold in the apples.
  3. Spread the batter evenly in the pan. Mix the swirl ingredients into a thick paste, dot it over the batter and draw a skewer through in a few loose passes. Do not blend it completely into the batter.
  4. Bake for 30–40 minutes, until the center springs back lightly and a tester inserted in two central spots comes out without wet batter. Apple juice can dampen the tester; look specifically for uncooked batter. If needed, tent a browning surface with foil while the center finishes.
  5. Cool in the pan for 20 minutes. Whisk the glaze ingredients until smooth, then drizzle a thin layer over the cake. Let the glaze settle before cutting into 12 squares.

Nutrition

Calories: 317kcalCarbohydrates: 52.4gProtein: 5.1gFat: 10gSaturated Fat: 2.2gCholesterol: 38mgSodium: 173mgPotassium: 108mgFiber: 1.3gSugar: 34.9gCalcium: 96mgIron: 1.3mg

Video

Notes

Nutrition is estimated per one-twelfth of the cake using USDA FoodData Central ingredient data, including all the glaze and excluding pan grease. Refrigerate covered leftovers promptly and use within 3–4 days. Do not taste raw batter.
Technique video: The Recipe Rebel demonstrates an apple fritter cake. This recipe has its own yogurt-and-oil batter, quantities and timing; use the written recipe for this pan.

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