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Apple Fritter Sheet Cake, apple dessert recipes for fall
Brittany Stage

Apple Fritter Sheet Cake

A tender spiced sheet cake loaded with diced apples and a brown sugar swirl, finished with a warm powdered sugar glaze that sets to a light crackle on top. It captures every bite of a classic apple fritter without any frying.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 tsp ground cinnamon for the batter
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk room temperature
  • 2 cups peeled and diced apple about 2 large apples, cut into 1/2-inch cubes. Granny Smith or Honeycrisp
  • 1/3 cup packed brown sugar for the swirl layer
  • 1 1/2 tsp ground cinnamon for the swirl layer
  • 1 1/2 cups powdered sugar sifted, for the glaze
  • 3 tbsp whole milk for the glaze, plus more if needed
  • 1/2 tsp pure vanilla extract for the glaze

Equipment

  • 9x13 inch baking pan
  • large mixing bowl
  • medium mixing bowl
  • small bowl for glaze
  • hand whisk
  • rubber spatula
  • butter knife

Method
 

  1. Preheat your oven to 350 degrees F. Grease a 9x13 inch baking pan with nonstick spray or butter, making sure to get the corners well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, and nutmeg. Set aside. In a small bowl, stir the brown sugar and 1 1/2 teaspoons cinnamon together for the swirl layer. Set that aside too.
  3. In a large bowl, beat the softened butter and granulated sugar together with a wooden spoon or hand mixer until combined and slightly lighter in color, about 2 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla.
  4. Add half of the flour mixture to the butter mixture and stir until just combined. Pour in the buttermilk and stir again. Add the remaining flour and stir just until no dry streaks remain. Do not overmix. Fold in the diced apples with a rubber spatula.
  5. Spread half of the batter into the prepared pan in an even layer. Sprinkle the entire brown sugar cinnamon mixture evenly over the batter. Spoon the remaining batter over the top in large dollops, then use the back of a spoon or a spatula to spread it gently to cover the brown sugar layer. Run a butter knife through the batter in four or five slow swooping lines from one end of the pan to the other to swirl the layers together slightly.
  6. Bake for 35 to 40 minutes. The cake is done when the top is golden brown, the edges have pulled slightly away from the pan, and a toothpick inserted in the center comes out clean or with just a few dry crumbs.
  7. While the cake bakes, make the glaze: Whisk the sifted powdered sugar, 3 tablespoons of milk, and 1/2 teaspoon vanilla together in a small bowl until smooth. The glaze should be pourable but not watery. If it is too thick, add milk one teaspoon at a time.
  8. As soon as the cake comes out of the oven, pour the glaze evenly over the hot surface. Use a spatula to spread it all the way to the edges. The glaze will soak in slightly along the top and then set to a crackled, lightly shiny finish as the cake cools. Let the cake rest for at least 20 minutes before cutting into squares and serving.

Notes

Use firm, tart apples and cut them into true 1/2-inch cubes. Smaller pieces dissolve into the batter and lose their texture. The cubed apple pieces are what gives this cake that real apple fritter quality in every bite.