Description
This Glazed Honeycrisp Apple Fritter Cake is a delightful fusion of tender cake and sweet, cinnamon-spiced apples. Featuring chopped Honeycrisp apples folded into a moist batter and topped with a smooth vanilla glaze, this cake offers the nostalgic flavors of an apple fritter in a beautiful bundt cake form. Perfect for cozy autumn gatherings or anytime you want a comforting dessert with a fruity twist.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 medium Honeycrisp apples, peeled, cored, and chopped
- 1/2 cup brown sugar, packed
- 1/4 tsp ground cinnamon
Glaze Ingredients
- 1 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or a similar cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which creates a tender texture in the cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract for added flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture alternately with the milk to the wet ingredients, starting and ending with the dry. Mix gently until just combined to avoid overmixing and tough cake.
- Prepare Apples: In a separate bowl, toss the peeled, cored, and chopped Honeycrisp apples with packed brown sugar and ground cinnamon, coating them evenly and enhancing their sweetness.
- Fold Apples into Batter: Gently fold the sugared apples into the cake batter, distributing them evenly without crushing.
- Fill Pan and Bake: Pour the batter into the prepared bundt pan and spread it evenly. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely, which helps it set properly.
- Make the Glaze: While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake before serving to add a sweet finish reminiscent of classic apple fritters.
Notes
- Honeycrisp apples are preferred for their crisp texture and tart-sweet flavor, but Fuji or Gala apples can be substituted.
- Ensure the butter is softened (not melted) to create a light and fluffy batter.
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Use a toothpick or cake tester to check doneness; the cake should come out clean when done.
- For a dairy-free option, substitute milk with almond or oat milk and butter with a vegan alternative.
- Let the cake cool completely before glazing to prevent the glaze from melting off.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
