Easy Apple Fritter Cake Recipe: My Cozy Autumn Treat (Print Version)

Easy Apple Fritter Cake Recipe - Discover my favorite cozy autumn bake! This cake has all the warm spices and tender apples of a fritter, but without the deep-frying mess. Pure comfort!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Cake Batter

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 2 tsp baking powder
04 - 1 tsp ground cinnamon
05 - 1/2 tsp ground nutmeg

→ Wet Components & Flavor Boosters

06 - 2 large eggs
07 - 1 cup (240ml) whole milk
08 - 1/2 cup (113g) unsalted butter, melted and slightly cooled
09 - 1 tsp vanilla extract

→ The Apple Stars

10 - 2 medium apples (Gala, Fuji, or Honeycrisp), peeled, cored, and chopped into 1/2-inch pieces
11 - 1 tsp lemon juice

→ Sweet Glaze Finish

12 - 1 cup (120g) powdered sugar
13 - 2-3 tbsp milk (any kind)
14 - 1/2 tsp vanilla extract

# Instructions:

01 - First things first, get those apples ready! Peel, core, and chop them into about 1/2-inch pieces. I usually aim for uniform pieces so they cook evenly, but honestly, a little variation adds character, right? Toss them with that squeeze of lemon juice to prevent browning. Then, grab your 9x13 inch baking pan – I always line mine with parchment paper, leaving an overhang, because it makes lifting the cake out so much easier. Trust me, I've had cakes stick to the pan more times than I care to admit, and it's a total bummer. Preheat your oven to 350°F (175°C) and you're good to go!
02 - In a large bowl, whisk together your all-purpose flour, granulated sugar, baking powder, ground cinnamon, and ground nutmeg. Give it a good whisk for about 30 seconds, making sure there are no lumps and all those lovely spices are evenly distributed. This step is key for a light cake, so don't rush it! I always take a deep breath over the bowl at this point; the smell of the cinnamon and nutmeg is just heavenly and gets me so excited for the bake. It's truly the scent of autumn filling your kitchen already.
03 - In a separate, medium bowl, whisk your large eggs until they're lightly beaten. Then, pour in the whole milk, melted unsalted butter, and vanilla extract. Whisk it all together until it's well combined. This is where the magic starts to happen! You'll see the liquids come together, ready to transform into a delicious batter. I always make sure my melted butter isn't too hot here, or it can scramble the eggs – oops, learned that the hard way once!
04 - Now for the fun part! Pour the wet ingredients into the dry ingredients. Stir them together with a spatula or wooden spoon until *just* combined. And I mean just! Overmixing is the enemy of a tender cake. You want to see a few streaks of flour; that's perfectly fine. This is where I always get a little flour on my nose, it's just part of the process, a badge of honor for a passionate baker! The batter will be thick, but don't worry, it's supposed to be.
05 - Gently fold in your chopped apples. You want them distributed throughout the batter, so every slice of cake gets a good apple-y bite. Be careful not to mash them too much. Once they're evenly mixed, pour the batter into your prepared 9x13 inch baking pan and spread it out evenly with your spatula. I usually give the pan a gentle tap on the counter to settle the batter and get rid of any air bubbles. It's looking good already, trust me!
06 - Pop your pan into the preheated oven and bake for 40-50 minutes. The exact time depends on your oven, so keep an eye on it! You'll know it's done when a toothpick inserted into the center comes out clean. The top will be golden brown, and your kitchen will smell absolutely incredible. Once it's out, let it cool in the pan for about 15-20 minutes. While it cools, whisk together your powdered sugar, milk, and vanilla for the glaze. Drizzle that sweet glaze all over the slightly warm cake. The smell is just divine, a perfect finish for this Easy Apple Fritter Cake Recipe!

# Notes:

01 - Don't overmix the batter! Seriously, it's the number one mistake I used to make, resulting in tough cakes. Mix until just combined, a few lumps are okay.
02 - Using room temperature eggs and milk makes a smoother batter and a more even bake. It's a small step, but it makes a difference, I promise.
03 - Always use parchment paper! It saved me from so many sticky situations and makes cleanup a breeze.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - measuring cups and spoons
06 - parchment paper

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 15g
Total Carbohydrate: 48g
Protein: 5g

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