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Crispy Apple Fritter Cake

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This easy 9×13 apple fritter cake delivers all the classic bakery flavors of cinnamon and apples in a moist, fluffy cake with a crispy crackly top—no frying required. Perfect for fall gatherings, potlucks, or cozy family treats.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or whole milk with 1 tablespoon lemon juice)
  • 2 1/2 cups apples, peeled, cored, and diced (Granny Smith and Honeycrisp recommended)
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar (for cinnamon sugar)
  • 1 1/2 teaspoons ground cinnamon (for cinnamon sugar)
  • 1 cup powdered sugar (for glaze, optional)
  • 2–3 tablespoons milk (for glaze, use dairy-free if needed)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray. For extra-crispy crust, line bottom with parchment paper.
  2. In a small bowl, mix 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon. Set aside for filling and topping.
  3. Peel, core, and dice apples. Toss with 1/2 teaspoon cinnamon, 2 tablespoons brown sugar, and 1 tablespoon lemon juice. Let sit while making batter.
  4. In a large bowl, cream softened butter with 1 cup granulated sugar until pale and fluffy (2-3 minutes with mixer, 4-5 minutes by hand). Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add half the dry ingredients to wet mixture, stir gently, then add half the buttermilk. Repeat with remaining flour and buttermilk. Mix until just combined.
  6. Pour half the batter into prepared pan. Sprinkle half the cinnamon sugar mixture evenly over batter. Scatter half the apple mixture on top. Add remaining batter, spread gently to cover, then finish with rest of apples and cinnamon sugar.
  7. Bake on center rack for 35-40 minutes, until top is deep golden brown, crackly, and a toothpick inserted in center comes out clean. If top browns too quickly, tent loosely with foil for last 10 minutes.
  8. Let cake cool in pan for 15-20 minutes. For glaze, whisk powdered sugar with milk and vanilla until smooth and pourable. Drizzle over slightly warm cake.
  9. Cut into squares and serve. Use a serrated knife for best results.

Notes

For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan butter and plant-based milk. Use firm apples for best texture. Add chopped nuts to cinnamon sugar layer for extra crunch. Cake keeps well at room temperature for 2 days, refrigerated for 5 days, or frozen for 2 months. Glaze is optional but highly recommended for extra flavor.

Nutrition

Keywords: apple fritter cake, fall dessert, easy apple cake, cinnamon sugar, potluck dessert, 9x13 cake, apple recipe, autumn baking

Find it online: https://jodierecipes.com/crispy-apple-fritter-cake-recipe-easy-9x13-fall-dessert-youll-love/