Apple Fritter Cake

This cake is the ultimate fall treat—think a moist vanilla sponge filled with cinnamon sugar apples and topped with a sweet glaze. It’s like a classic doughnut but in cake form!

Apple Fritter Cake

Apple Fritter Cake


  • Cake:
  • 2 ¾ cups self-rising flour
  • 1 tsp baking powder
  • ¼ tsp bicarbonate soda
  • 1 cup + 3 tbsp light brown sugar
  • 1 ½ cups milk (I used soya) + 1 tsp vinegar
  • ½ cup soya yogurt
  • ½ cup light olive oil or vegetable oil
  • 1 tsp sweet cinnamon
  • Filling:
  • 2 Granny Smith apples, diced
  • ⅓ cup sugar
  • 1 tsp sweet cinnamon
  • 2 tbsp cornflour
  • 2 tsp water
  • ⅓ cup brown sugar
  • 1 tsp sweet cinnamon
  • Glaze:
  • 1 ¾ cups powdered sugar
  • ¼ cup milk
  • 1 tsp vanilla extract


  1. In a saucepan, mix the apples, sugar, cinnamon, cornflour, and water. Cook over medium heat for 5-6 minutes until the apples soften and the mixture thickens. Set it aside to cool.
  2. Preheat the oven to 340°F.
  3. Line and lightly grease a square baking dish (around 8 inches, fill it up to ¾ full to leave space for rising).
  4. Mix the milk and vinegar and let it sit for 10 minutes.
  5. Pour it into a large mixing bowl along with the other wet ingredients.
  6. Sift in the dry ingredients using a sieve.
  7. Gently mix until just combined.
  8. Spread half of the cake batter in the pan. Add the apple mixture on top, spreading it carefully to cover the batter.
  9. Sprinkle 2/3 of the brown sugar and cinnamon over the apples.
  10. Cover with the remaining batter and sprinkle the remaining brown sugar on top.
  11. Bake for 35-40 minutes or until the center is set.
  12. As the cake nears completion, prepare the glaze by mixing powdered sugar, milk, and vanilla in a bowl until smooth.
  13. After baking, let the cake cool for 10 minutes, then poke holes in it.
  14. Pour the glaze over the cake, making sure it covers the top completely.
  15. Let the glaze set for about 20 minutes before digging in!

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