High Altitude Apple Fritter Cake with Vanilla Icing
This High Altitude Apple Fritter Cake is everything you love about a fresh apple fritter, transformed into a stunning homemade cake. With layers of warm cinnamon-sugar apples nestled between fluffy cinnamon cake and a luscious vanilla glaze cascading down the sides, this dessert is impossible to resist.
One bite, and you’ll be hooked! Whether served for breakfast, dessert, or a coffee-time treat, it’s bound to be a new favorite!
Love apple recipes? Check out these other HIGH ALTITUDE APPLE RECIPES: Applesauce Cake with Caramel Icing, Apple Bread with Cinnamon Streusel, Apple Pie with Crumb Topping, Apple Crisp with Crumb Topping, and Shredded Apple Pie with Cream.
This High Altitude apple fritter cake recipe is made at 8,000 ft elevation. To adjust the recipe for other elevations check out high altitude baking adjustments.
High Altitude Apple Fritter Cake
Last fall, after a trip to a local apple orchard, I found myself with a lot of apples and a craving for something warm, comforting, and perfect for the season. That’s when I thought, why not turn my favorite fresh apple fritters into a cake?
I’ve tried plenty of apple fritter cake recipes, but baking at a higher elevation always requires a few tweaks. Luckily, I had already perfected an easy vanilla cake batter that stays light and fluffy, even up here. I layered it with cinnamon sugar chunks of apple, making sure every bite has warm spices.
If you’re looking for great options for fall baking, this apple fritter recipe is a must-try. Whether you want to transform fresh apple fritters into a cake or just need a new way to use up your orchard haul, this recipe is guaranteed to be a delicious apple treat for any occasion!
Why You’ll Love This Recipe:
- PERFECTLY SOFT & MOIST TEXTURE – light and fluffy cake that stays moist thanks to the juicy apple filling
- WARM, COZY FLAVORS – hints of cinnamon, brown sugar, and vanilla packed into every bite
- SIMPLE INGREDIENTS, BIG FLAVOR – this recipes used everyday pantry staples but creates something straight from a specialty bakery
- VERSATILE – serve it for breakfast, as a snack, or for dessert, this cake is simple to prepare and works for any occasion
- IRRESISTIBLE GLAZE – the sweet glaze ties everything together and adds just a touch of sweetness to complement the cinnamon apple filling
Recommended Tools:
- LARGE BOWL and MEDIUM BOWL – for mixing the cake batter and apple filling
- SMALL BOWL – for mixing the icing
- BAKING DISH – I used a 10 inch cast iron skillet but a 9×9 inch square pan or even a springform pan can be used
- OPTIONAL: PARCHMENT PAPER – if you want to remove the cake from the pan for serving line the baking dish with parchment paper
Ingredients:
Cake Batter:
- ALL PURPOSE FLOUR – creates the base for the cake. NOTE: I have never made this recipe with bread flour or whole wheat flour
- BAKING POWDER – the perfect amount of leavening for high altitude baking
- LARGE EGGS – eggs should be at room temperature
- BUTTER – use melted butter NOTE: I have never made this recipe with vegetable oil or olive oil as a replacement
- MILK – I use whole milk for all of my baking
- VANILLA EXTRACT – helps to enhance the flavor (a little secret of mine…I never measure vanilla when I’m baking)
- WHITE SUGAR – adds a hint of sweetness
- SALT – don’t skip the salt! A little bit goes a long way to help enhance the flavors
- CINNAMON – for the perfect warmth and spice
TIP: for accurate measuring of flour never scoop flour up, always spoon it into the measuring cup and level it off
Apple Filling:
- APPLE CHUNKS – use tart, crisp apples for the best flavor. Cut apples into 1/4″ chunks.
- BROWN SUGAR – adds a hint of sweetness
- CINNAMON – for the perfect warmth and spice
- ALL PURPOSE FLOUR – helps to thicken the filling
Icing:
- CONFECTIONERS’ SUGAR – powdered sugar creates the base for the icing
- MILK – add the milk 1 tablespoon at a time until the right consistency is achieved for drizzling
- VANILLA EXTRACT – adds the perfect amount of flavor
Find the full ingredients list in the recipe box below
How To Make Apple Fritter Cake:
- PREHEAT OVEN & PREPARE PAN – brush the baking dish with butter or line with parchment paper
- CUT APPLES – peel, core, and cut apples into 1/4″ chunks
- MIX APPLE FILLING – mix brown sugar, cinnamon, and flour together and then add the chopped apples. Let the apple filling sit while mixing up the cake batter.
- MIX CAKE BATTER – mix together the dry ingredients and then add the wet ingredients.
- ASSEMBLE CAKE – add half of the cake batter to the prepared pan then add half of the apple filling on top of the cake batter. Repeat with the rest of the cake batter and apple filling.
- BAKE – 350° for 40-45 minutes or until the top is golden brown and a tooth pick comes out clean when inserted into the center of the cake. NOTE: bake times can differ depending on what type of baking dish used
- COOL CAKE – cool the cake on a wire rack for 10 minutes
- MIX ICING – mix the icing while the cake cools slightly
- SERVE WARM
Ingredient Substitutions / Variations:
Brown Sugar Glaze
Add a rich and buttery brown sugar glaze for a caramel-like sweetness to the apple fritter cake to make it even more indulgent.
- 1/2 c Brown Sugar – packed
- 3 tbsp Butter
- 1/4 cup Heavy Cream
- 1/2 tsp Vanilla Extract
- Pinch of Salt
- MELT BUTTER & BROWN SUGAR – in a small saucepan over medium heat, melt butter & brown sugar. Stir constantly until the sugar dissolves and the mixture becomes smooth – about 2 minutes.
- ADD HEAVY CREAM – add cream while continuously stirring until the glaze starts to slightly thicken – about 1-2 minutes.
- ADD VANILLA & SALT – REMOVE from heat THEN add vanilla and salt
- DRIZZLE OVER CAKE – drizzle the glaze over the warm cake and let it soak in slightly before serving
FAQs:
Best Apples For Baking:
The best types of apples to use for apple fritter cake should be sweet and slightly tart apples with a firm texture. The apple needs to hold up when baked and keep its delicious flavor. Don’t be afraid to combine different types for the perfect apple flavor.
- GRANNY SMITH APPLES – they have a signature tart flavor and pair great with sweet apples, typically available year round
- HONEY CRISP – extra-sweet flavor with a crisp texture that works excellent for baking and snacking
- ENVY – sweet and crisp that keeps a firm texture when baked
- GALA – have a gentle sweetness but hold up well when baked, typically available year round
- PINK LADY – sweet-tart flavor with a wonderful crisp texture
- GOLDEN DELICIOUS – mild sweetness, tend to break down when baked so they should be combined with a firm apple (like granny smith apple)
Does apple fritter cake need to be refrigerated?
Apple Fritter Cake without a dairy-based glaze can be stored at room temperature for up to 2 days in an airtight container. Cake with a brown sugar or vanilla glaze needs to be refrigerated.
Cover the cake tightly with plastic wrap or place in an airtight container for up to 5 days in the refrigerator. Be aware that the cake will become more dense once refrigerated. Let the cake come to room temperature or warm it slightly before serving for the best texture and flavor.
Can you freeze apple fritter cake?
Yes! Apple Fritter Cake freezes well. To freeze, let the cake cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. You can freeze the whole cake or individual slices for easy serving. Store in the freezer for up to 3 months.
When ready to enjoy, thaw it overnight in the fridge or at room temperature for a few hours. If using a glaze, it’s best to add it after thawing for the freshest taste!
Other High Altitude Recipes:
If you make this delicious High Altitude Apple Fritter Cake recipe please rate this recipe and leave a comment below about how it turned out. If you have any questions, post them below and I would love to help you out.
High Altitude Apple Fritter Cake with Vanilla Icing
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
Equipment
- Large Bowl
- Medium Bowl
- Small bowl
- 9×9 Baking Dish or 10 inch cast iron skillet
Ingredients
Apple Filling
- 3 ½ cup Apple cut in 1/4" chunks
- ⅓ cup Brown Sugar packed
- 1 tsp Cinnamon
- 1 tsp All Purpose Flour
Cake Batter
- 2 cup All Purpose Flour
- 1 tsp Baking Powder
- ½ cup White Sugar
- 1 tsp Salt
- ½ tsp Cinnamon
- 2 Large Eggs room temperature
- ¾ cup Butter melted
- ¾ cup Whole Milk
- 2 tsp Vanilla Extract
Icing
- 1 cup Powdered Sugar
- 3 tbsp Whole Milk
- 1 tsp Vanilla Extract
Instructions
- PREHEAT OVEN & PREPARE PAN – Preheat oven to 350° F. Brush the baking dish with butter or line with parchment paper.
- PREPARE APPLES – Peel, core, and cut apples into 1/4" chunks.
- MIX APPLE FILLING – Mix brown sugar, cinnamon, and flour together in the medium bowl. Then add the chopped apples. Let the apple filling sit while mixing up the cake batter.
- MIX CAKE BATTER – Mix together the flour, baking powder, sugar, salt, and cinnamon in the large bowl. Add in the eggs, melted butter, milk, and vanilla. Mix until the cake batter is smooth.
- ASSEMBLE CAKE – Add half of the cake batter to the prepared baking dish. Then add half of the apple filling on top of the cake batter. Repeat with the rest of the cake batter and apple filling.
- BAKE – 40-45 minutes or until the top of the cake is golden brown and tooth pick comes out clean when inserted into the center of the cake. NOTE: bake times can differ depending on what type of baking dish is used. I used a cast iron skillet.
- COOL CAKE – Cool the cake on a wire rack for 10 minutes.
- MIX ICING – Mix the icing in the small bowl while the cake cools slightly. Add the milk 1 tablespoon at a time until the right consistency is achieved.
- SERVE IMMEDIATELY – Serve the cake warm.
