Buzz
Photo by Greg Dupree, with prop styling by Claire Spollen and food styling by Emily Hall.Get ready, because this apple fritter cake recipe is going to impress. A cinnamon-sugar swirl runs through the cake, which is loaded with apples and spiced with cinnamon. The sour cream in the batter keeps it moist, adding richness, while the apple cider enhances the apple flavor. No apple fritter is complete without a glaze, and this cake’s sweet sour cream glaze adds a perfect balance of sweetness and a slight tang, forming a delicate sugary crust.
If the cinnamon sugar mixture clumps together when you spoon it onto the batter, don't worry. Swirl it with a butter knife in a back-and-forth motion. Then, gently fold some of the batter from the bottom to the top.
Key Ingredients
Cake Base
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Flour-based baking spray
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1 3/4 cups of diced Golden Delicious or Granny Smith apples (about 1 or 2 apples)
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1 teaspoon ground cinnamon
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3/4 cup plus 2 tablespoons (174 g) granulated sugar, divided
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1 cup apple cider, at room temperature
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1/2 cup (1 stick) unsalted butter, melted and slightly cooled
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1/3 cup (71 g) packed light brown sugar
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1/4 cup sour cream, at room temperature
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1 1/2 teaspoons pure vanilla extract
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2 large eggs, at room temperature
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3 cups (360 g) all-purpose flour
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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3/4 teaspoon kosher salt
Cinnamon-Sugar Ribbon
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3/4 cup (160 g) packed light brown sugar
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1/2 cup (1 stick) unsalted butter, melted and slightly cooled
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1 1/2 tablespoons ground cinnamon
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1/8 teaspoon kosher salt
Sugar Glaze
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1 1/4 cups (284 g) powdered sugar
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1 tablespoon sour cream
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1 tablespoon unsalted butter, melted
Instructions
Begin by preheating the oven and preparing the pan:
To make the cake: Preheat the oven to 350°F. Grease a 13-by-9-inch baking pan with baking spray.
Combine the apples, sugar, and spice:
Toss the apples, cinnamon, and 1/4 cup of granulated sugar together in a medium mixing bowl.
Prepare the cake mixture:
In a large bowl, whisk together cider, melted butter, brown sugar, sour cream, vanilla, eggs, and 1/2 cup of granulated sugar. Gradually stir in flour, baking powder, baking soda, and salt until just combined. Gently fold in the apple mixture. Set aside 1/2 cup of the batter. Evenly spread the rest in the prepared baking pan.
Greg Dupree, Prop Stylist; Claire Spollen, Food Stylist; Emily HallPrepare the cinnamon sugar swirl and incorporate into the batter:
Mix together sugar, butter, cinnamon, and salt. Spoon this mixture over the batter, followed by the reserved 1/2 cup of batter. Use a butter knife to swirl and fold it into the batter. Top with the remaining 2 tablespoons of granulated sugar.
Greg Dupree, Prop Stylist; Claire Spollen, Food Stylist; Emily HallBake the cake:
Bake until a wooden skewer inserted into the thickest part of the cake comes out clean, approximately 40 minutes. Allow the cake to cool in the pan on a wire rack for 1 to 2 hours until mostly cool.
Greg Dupree, Prop Stylist; Claire Spollen, Food Stylist; Emily HallPrepare the glaze and drizzle it over the cake:
Prepare the glaze: Combine sugar, sour cream, melted butter, and 1 tablespoon of water in a bowl, stirring until smooth. Drizzle the glaze over the cake. Allow it to rest until the glaze sets, about 10 minutes.
Make-Ahead: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. Let it come to room temperature again or reheat gently before serving.
