Apple Fritter Cake

This tender cinnamon cake is filled with a gooey apple cinnamon center, topped with a sweet cinnamon brown sugar crumble, and finished with a crispy vanilla glaze. It has all the flavors of the classic apple fritter doughnut, but in cake form! This Apple Fritter Cake is the perfect dessert to cozy up with during the fall season, offering the warmth and sweetness of an apple fritter in cake form!

Course Dessert

Ingredients

For the Cake:

2 cups 240g all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
¾ cup 150g brown sugar
1 cup 240ml dairy-free milk
¼ cup 60ml vegetable oil
2 tsp vanilla extract
¼ cup 60g dairy-free yogurt (or applesauce)

For the Apple Cinnamon Filling:

2 medium apples peeled and diced
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp dairy-free butter or coconut oil
1 tbsp lemon juice

For the Cinnamon Brown Sugar Topping:

½ cup 100g brown sugar
1 tsp cinnamon
2 tbsp dairy-free butter melted

For the Vanilla Glaze:

1 cup 120g powdered sugar
2-3 tbsp dairy-free milk
½ tsp vanilla extract

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) square baking tin.

Make the Apple Cinnamon Filling:

In a small saucepan, melt the dairy-free butter over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice. Cook for 5-7 minutes until the apples are soft and caramelized. Set aside to cool slightly.

Prepare the Cake Batter:

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar. In a separate bowl, mix the dairy-free milk, oil, vanilla extract, and dairy-free yogurt (or applesauce). Pour the wet ingredients into the dry ingredients and mix until just combined.

Layer the Cake and Filling:

Pour half of the cake batter into the prepared baking tin. Spoon the apple cinnamon filling evenly over the batter, then pour the remaining batter on top.

Add the Cinnamon Brown Sugar Topping:

In a small bowl, mix the brown sugar and cinnamon. Drizzle the melted dairy-free butter over the top, and sprinkle the mixture evenly over the cake.

Bake the Cake:

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes.

Make the Vanilla Glaze:

In a small bowl, whisk together the powdered sugar, dairy-free milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.

Finish and Serve:

Drizzle the vanilla glaze over the cooled cake. Let it set for a few minutes, then slice and enjoy!

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