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Apple Fritter Cake

Prep Time:

20 Minutes

Cook Time:

35 Minutes







  • 2 cups peeled and large diced Granny Smith Apples (about 2 medium)

  • 1/3 cup granulated sugar

  • 1/2 teaspoon cinnamon

  • 2 tablespoons cornstarch

  • 2 teaspoons water

  • 1/2 cup dark brown sugar

  • 1/2 teaspoon cinnamon


  • 1/3 cup butter, room temperature

  • 3/4 cup granulated sugar

  • 1/2 cup applesauce

  • 1 teaspoon vanilla

  • 2 eggs

  • 2 1/4 cups flour

  • 1 teaspoons baking powder

  • 1 teaspoons baking soda

  • 1/2 teaspoon kosher salt

  • 1 teaspoon cinnamon

  • 1 cup Greek yogurt or sour cream


  • 2 cups powdered sugar

  • 1/3 cup milk

  • 1 teaspoon vanilla



  • 1. In a medium saucepan combine apples, granulated sugar, cinnamon, cornstarch and water.

  • 2. Heat on medium heat for 5-6 minutes until apples soften and the liquid thickens. Set aside to cool.

  • 3. Mix the dark brown sugar and cinnamon in a small bowl and set aside.


  • 1. Preheat the oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside.

  • 2. In the bowl of your stand mixer, fitted with the paddle attachment, mix the butter and sugar together for 3 minutes until fluffy.

  • 3. Add the applesauce, vanilla, and eggs and mix on medium until combined, scraping the sides of the bowl as necessary.

  • 4. In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.

  • 5. Add the dry mixture and the Greek yogurt in alternating parts, starting and ending with the dry. Mix until just combined.

  • 6. Spread 1/2 of the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter. Then top with 2/3 of the brown sugar, sprinkling all over the apple mixture.

  • 7. Cover with the remaining batter and sprinkle the remaining 1/3 of the brown sugar all over the top.

  • 8. Bake for 35 - 40 minutes, or until the center of the cake is set.


  • 1. When the cake has only a few minutes left baking, prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl until smooth.

  • 2. When the cake is done, immediately poke holes in the cake using a butter knife, about 30 pokes.

  • 3. Pour the glaze over the top of the cake, spreading to cover it completely. Let the glaze set up for about 20 minutes before serving.


  • Store airtight for up to 3 days

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