This apple fritter skillet cake is just as warm and cozy as it sounds. A moist and spiced apple fritter cake is baked with tender cinnamon spiced apples, a warm butter sauce, and is all topped with a sweet glaze…just like apple fritters! Everything is heated and baked in one skillet so this is a quick and simple recipe that’s perfect to bake this fall.
What is apple fritter cake?
As a baker, I will be the first to admit that I have zero patience for deep frying. Between all the oil and having the keep it at just the right temperature between each batch…it’s definitely a craft I have yet to master.
But who doesn’t love apple fritters? The deep fried nuggets of soft batter and spiced apples is irresistible. But to make them at home is quite the process…that is unless you transform them into an apple fritter cake!
Plus, this recipe is so quick and easy because it’s comprised of three main steps:
- Spiced Apples – Apples are peeled, chopped, and cooked down with some butter, sugar and cinnamon. An added bonus – they’re heated in the same skillet that the cake is baked in!
- Apple Fritter Batter – The cake batter is similar to apple fritter dough because it’s enriched with eggs and butter and gets its lift from baking powder and baking soda. It’s just as moist and fluffy, but is baked instead of fried.
- Combine – The batter is then scooped into the skillet with the tender apples. Just fold, top, and bake!
For a deep fried affect, the cake is topped with a generous helping of some of those tender apples in its thick syrup sauce. The buttery syrup combined with the heat of the oven will provide the cracks and crevices similar to a fried apple fritter.
Tips for baking apple fritter skillet cake
What I love about this recipe is that it’s so simple, but here are a few things to keep in mind to ensure yours turns out just right:
- Flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail. If there’s too much flour, this cake will turn dry. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level it off with a flat edge. If scooped directly into the flour container, the flour becomes packed down into the cup which could leave you with 1/4 cup or more of added flour.
- Applesauce – It’s very important that the applesauce is at room temperature before baking. If cold applesauce is combined with warm melted butter, it can cause the butter to seize up and curdle. If you’re in a pinch, microwave the applesauce for about 30 seconds.
- Apples – Heat the apples for about 10 minutes. They should be slightly tender and browned with a syrupy sauce. The sauce itself should be thickened. To test, run a spoon through the sauce. If it takes a couple seconds to come back together, it’s ready. If it immediately pools back together, heat the apples for a bit longer.
- Mixing – The cake batter is mixed by hand so there’s a slim chance of this happening, but over mixing the batter can lead to a tough cake. Take your time and slowly mix through each step. Right when the batter fully comes together, stop mixing.
- Folding in the Apples – The batter is scooped into the skillet along with the syrupy apples. To combine, use a rubber spatula to fold the two together. Gently mix must enough to where the sauce and apples are evenly distributed.
- Topping – Before baking, more apples are added on top. These come from the syrupy apples in the skillet so make sure to pick up the apples AND syrup. The syrup plays a big role in recreating a crispy, fried texture. Scoop the apples and syrup on top of the apple batter to create random clusters and pools of syrup and apples throughout – just like the picture above.
Apple Fritter Cake FAQs
For this apple fritter cake recipe, I recommend Honeycrisp for the best flavor. They’re firm, sweet, crisp, and taste so delicious in this cake.
But any firm and sweet apple will also do the trick! Apples like Fuji, Jazz, Pink Lady, or Gala can also work here. Either way, make sure to peel and dice the apples into uniform bite-sized pieces.
The best time to glaze the apple fritter cake is when it has had about 15-20 minutes to cool. It shouldn’t be piping hot, but it also can’t be completely room temperature. A warm cake takes the glaze the best.
This is really up to you! I like to just grab a spoon and dig right in, but this recipe can also be sliced like a regular cake. Either way, I recommend serving it up warm.
I haven’t tested it, but I do think this recipe would do well with gluten free flour. Simply swap the all purpose flour with a cup for cup gluten free baking flour. The rest of the recipe is the exact same.
To store, cover the cooled cake with foil or plastic wrap. The cake can keep at room temperature for a day, but any longer and it will need to be stored in the refrigerator.
It can also be reheated in the oven. Bake at 300F for about 5 minutes to bring back that warm and moist texture!
For more apple dessert recipes, check out my:
- Caramel Apple Muffins
- Apple Hand Pies
- BEST EVER Apple Pie
- Walnut Apple Crumb Cake
- Apple Cinnamon Bread
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this apple fritter cake. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print