Apple Pie Fritter Cake is apple pie filling layered with vanilla cake. It is baked in a large Pullman loaf pan and then glazed with a boiled apple cider glaze. Good luck stopping with one piece. It’s that good!
Key Takeaways:
- Prep is everything: Dice and peel apples, pre-mix dry ingredients, and prep your loaf pan with spray and parchment before starting the batter.
- Layer strategically: Only mix the sugar and spices into the apples after half the cake batter is in the pan to prevent sogginess.
- Use the right pan: A 13×4-inch Pullman loaf pan (without the lid!) or a 9×9-inch square pan both work—just adjust baking awareness.
- Room temp ingredients only: Ensure all components are at room temperature for the smoothest, most even batter.
- Scrape like a pro: Scrape the bowl thoroughly between every addition of ingredients—sides and bottom included.
- Finish strong with glaze: Drizzle a boiled apple cider glaze over the cooled cake using a parchment cone or a DIY plastic bag piping tip.
Overview
This Apple Pie Fritter Cake is the ultimate fusion of cozy flavors and comforting textures. Imagine layers of soft vanilla cake hugging a warm, spiced apple pie filling, all baked to perfection in a Pullman loaf pan. Once out of the oven, it’s topped with a dreamy boiled apple cider glaze that takes it over the top. The recipe walks you through simple prep steps—from preheating and prepping apples to layering the batter just right—so even beginners can bake like pros. Whether you serve it fresh or store it for later, this fall-inspired cake is guaranteed to disappear fast. One slice won’t be enough!
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Here is How to Make this Apple Pie Fritter Cake
What to do before you make Apple Pie Fritter Cake. Pre is the word you want. Preheat the oven to 350-degrees F. Prepare the apples by dicing them and peeling them. Set aside. Premix the dry ingredients for the cake by adding salt, baking powder, and nutmeg to the flour. Finally prep the baking pan by spraying it with non-stick pan spray and lining it with a piece of parchment. Whew, that was a lot of PRE work.
Make the Apple Pie Fritter Cake:
Once all the Pre-work is done, the rest is “a piece of cake” lol.
Here are the key points for making the cake:
- Make sure all your ingredients are at room temperature.
- Scrape, scrape, scrape, the bowl. Scrape the sides and bottom after mixing in each ingredient.
- Add the flour and milk in 3 separate additions each. Start with the flour and end with the milk. Mix and then scrape the bowl after
- Don’t add the sugar, cornstarch, and Apple pie spice to the apples until after the cake batter is done and half of the batter is in the cake pan. This keeps the sugar from pulling juice out of the apples, making the apple mixture too wet and sloppy.
- Use a 13 X 4 inch Pullman Loaf Pan. Don’t put the cover on the Pan before you bake the cake. Alternately you can use a 9 X 9 inch cake pan.
- I use a parchment sling in the pan. It makes it much easier to remove the cake from the pan once it is cooled.
- The cake takes about 65 – 75 minutes to bake. So check the center for doneness if you remove it before the time is up.
Glaze the Apple Pie Fritter Cake:
To glaze the cake, make the glaze out of confectioners sugar and boiled apple cider. To glaze the cake, make a parchment decorating cone. (see video) or use a quart plastic bag with the corner cut off.
To Store: Store at room temperature for 2 days in an airtight container or freeze unglazed for up to 2 months.
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Try my: Double Crumb Coffee Cake or my Cinnamon Streusel Coffee Cake for more coffee cake recipes.
FAQ:
Q: Can I use canned apple pie filling instead of fresh apples?
A: You can, but fresh apples provide better texture and control over sweetness and moisture.
Q: What if I don’t have a Pullman loaf pan?
A: A 9×9-inch cake pan works as an alternative. Just keep an eye on the bake time and test for doneness.
Q: Why do I need to wait to mix sugar into the apples?
A: Adding sugar too early draws out moisture, making the filling overly wet and the cake soggy.
Q: Can I make this ahead of time?
A: Absolutely! Store it at room temperature in an airtight container for up to 2 days or freeze (unglazed) for up to 2 months.
Q: How do I know when it’s done baking?
A: The cake should bake for 65–75 minutes. Insert a toothpick or skewer into the center—if it comes out clean, it’s ready.
Q: Can I skip the glaze?
A: Sure, but the boiled apple cider glaze adds a rich, tangy-sweet finish that takes it over the top.
Apple Pie Fritter Cake
Equipment
- 13 X 4 Pullman loaf pan You won't use the lid.
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
Apple Pie Filling and Topping
- 5 cups peeled and diced apples (500g)
- 3/4 cup Light brown sugar (160g)
- 2 tsp Apple Pie Spice (see notes for how to make your own)
- 1 Tbsp. Corn Starch
Cake
- 3⅓ cups all-purpose flour (400g)
- 1 tbsp. baking powder
- ½ tsp. salt
- ¼ tsp fresh ground nutmeg
- 1 cup unsalted butter(226g) room temperature
- 1⅓ cup granulated sugar(270g)
- 4 large eggs room temperature
- 1 tbsp. vanilla extract
- 1 cup whole milk
Apple Cider Glaze
- ¾ cup confectioners' sugar (85g)
- 2 tsp boiled apple cider
Instructions
- Spray the bottom and sides of a large Pullman loaf pan. 13 X 4 inches. Add a piece of parchment paper to the pan. The paper should cover the long sides and bottom of the pan. Spray the parchment once it is in place.
- Preheat Oven to 350°F (177°C).
- Peel and dice the apples. Set aside.
Make the Cake
- Whisk together the flour, salt, baking powder, and nutmeg.
- Add the butter and sugar to the bowl of a stand mixer and beat on medium for 3 minutes. Scrape bowl halfway through and at the end of the 3 minutes.
- Beat in the eggs one at a time until fully incorporated(about 1 minute). Scrape the bowl after each egg addition.
- Add the vanilla and mix in.
- In three separate additions of flour and then milk. Start with the flour mixture and alternate with the milk. You will end with the milk. Mix after each addition, then scrape the sides and bottom of the bowl halfway through and after the last addition of milk. Mix for 2 more minutes on medium.
Make the Apple Filling
- Mix the diced apples, cornstarch, apple pie spice, and sugar. I do this just before I am ready to add them to the cake pan. If you mix them ahead of time, the sugar will draw a lot of the juice out of the apples, leaving you with a bunch of extra liquid that you will need to discard. That liquid has a lot of sugar and spices in it, which you don't want to discard.
Assemble and Bake the Apple Pie Fritter Cake
- Pour 1/2 of the Cake batter into the bottom of the Pullman loaf pan.
- Add 1/2 of the Apple Pie filling evenly on top of the batter.
- Add the rest of the cake batter.
- Top with the rest of the Apple Pie Filling. Do not put the lid on the pan.
- Bake 350°F for 65 - 75 minutes or until the center of the cake is done. Test for doneness by inserting a cake tester or toothpick into the center. There should be no uncooked batter clinging to the tester or toothpick.
- Once the cake is done, remove it from the oven and cool in the baking pan for 30 minutes. Then carefully remove it from the pan using the parchment paper as handles to lift it out of the loaf pan.
- Let it finish cooling completely before adding the Apple Cider Glaze.
Glaze the Cake
- Make the glaze by mixing the apple cider into the powdered sugar. The glaze should be thick, as seen in the video.
- Make a parchment decorating cone or use a quart plastic bag with the corner cut off. Glaze the cooled cake.
Video
Notes
Nutrition
