Description
A moist and flavorful glazed Honeycrisp apple fritter cake with layers of cinnamon-spiced apples and a sweet glaze, perfect for breakfast, dessert, or afternoon coffee breaks.
Ingredients
Scale
Main Ingredients
- 2 cups Honeycrisp apples (peeled and chopped)
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
Cinnamon-Sugar Swirl
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Toss apples with sugar and cinnamon: In a small bowl, mix the peeled and chopped Honeycrisp apples with 2 tablespoons of granulated sugar and 1/2 teaspoon cinnamon. Set aside to let the flavors meld.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring even distribution of leavening agents.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with 2/3 cup granulated sugar until the mixture is light and fluffy, creating a creamy base for the cake.
- Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract to enhance flavor.
- Mix in sour cream and milk: Stir in the sour cream and milk until the batter is smooth, which adds moisture and richness to the cake.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Layer the batter and apples: Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon-sugar apples and half the brown sugar-cinnamon mixture evenly over the batter. Repeat with remaining batter, apples, and cinnamon-sugar mixture.
- Create the cinnamon swirl: Use a knife to lightly swirl the apple and cinnamon mixture into the batter to distribute the flavors beautifully throughout the cake.
- Bake the cake: Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked but still moist.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Prepare and apply glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm cake and let it set before slicing to add a sweet finishing touch.
Notes
- This cake is best served slightly warm or at room temperature for the best flavor and texture.
- Store leftovers in an airtight container for up to 3 days to maintain freshness.
- This cake works wonderfully for breakfast, dessert, or an afternoon coffee treat.
