Glazed Honeycrisp Apple Fritter Cake
Let Me Tell You About This Glazed Honeycrisp Apple Fritter Cake
Alright, friend, here’s the thing: this Glazed Honeycrisp Apple Fritter Cake has become my go-to comfort bake (especially when the weather decides to do that moody October drizzle thing). The first time I tried making it, I was actually trying to recreate that classic apple fritter from the corner bakery, except I kept burning the oil (classic me, distracted by the dog, again). So, I thought, why not just put the whole mess in a cake pan and bake it? Turns out, it’s even better—messier, gooier, way less stressful, and nobody’s asking who set off the smoke alarm.
Back when I first brought this out for our Sunday brunch, my sister grabbed a piece with her fingers (no fork, rebel) and said, “Is this legal?” I mean, you get those juicy Honeycrisp chunks, crispy tops from the buttery cinnamon swirl, and then that sticky, finger-licking glaze, all in one glorious slab. Honestly, it’s kind of dangerous.
Why You’ll Love This Cake (or at Least, Why I Do)
I make this whenever the apple basket is overflowing (or I forgot there were three Honeycrisps at the bottom of the fridge and I don’t want to feel guilty). My family goes wild for it because it’s like eating one of those bakery fritters except less greasy—plus, you get the fun of slicing a big slab.
Sometimes, when I’m stressed (or just hungry), I sneak a piece while it’s still warm. If you’ve ever tried to glaze a cake while it’s still hot, you know what a gooey mess that can be, but honestly, there are worse problems to have.
And here’s the thing: you don’t need to be some expert baker. This isn’t a fussy cake. If you can stir and layer, you’re basically set.
Here’s What You’ll Need (and a Few Swaps)
- 2 big Honeycrisp apples (peeled, cored, and diced; Granny Smith works if you’re out—just add a smidge more sugar)
- 2 cups all-purpose flour (I’ve used half white whole wheat in a pinch, but it’s a bit denser)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (Honestly, I’ve used salted and just skipped adding extra salt. My grandmother swore by Land O’Lakes, but… any stick butter will do!)
- 3/4 cup white sugar
- 1/4 cup brown sugar (sometimes I just use all white if I’m out—no biggie)
- 2 eggs
- 2 teaspoons vanilla extract (the real stuff is nice, but I won’t tell if you use imitation)
- 1/2 cup whole milk (I’ve done it with 2% too, didn’t notice much difference)
- 1 teaspoon cinnamon
- For the glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla
How I Make This (and How You Can, Too)
- Heat your oven to 350°F (175°C). Grease up a 9-inch square pan. You could use an 8-inch, but it’ll be a bit thicker (and possibly gooier in the middle—no complaints here).
- Mix the dry stuff: In one bowl, stir together flour, baking powder, baking soda, and salt. Set aside (this is usually where I get distracted and start cleaning up apple peels).
- Butter & sugar magic: In another bowl, whisk melted butter with both sugars until it’s kind of sandy and grainy. Crack in the eggs, one at a time, then add vanilla. It’ll look a bit curdled—don’t panic! It all comes together.
- Combine things: Alternate adding your flour mixture and milk to the butter/sugar/egg bowl. Start and end with flour. Don’t over mix! Just go until it’s barely together. If you see a bit of flour, it’s fine. (I always get nervous at this part, but truly, it works out.)
- Add apples: Fold in the chopped Honeycrisps. Try not to eat too many as you go, but hey, who’s judging?
- Cinnamon swirl time: In a tiny bowl, mix cinnamon and a tablespoon of sugar. Sprinkle about half of it over half your batter once it’s in the pan, swirl with a butter knife, then repeat with the rest. Swirling is oddly satisfying, just saying.
- Bake for 38-45 minutes—just until a toothpick comes out mostly clean. Cake should look a little golden. Mine always takes about 40, but ovens are sneaky.
- Glaze it: Let the cake cool… mostly. If you glaze while it’s hot, it soaks in (which is honestly fantastic). For a thick layer, wait until it’s cool. Whisk powdered sugar, milk, and vanilla, then just pour or brush it over. No need for perfection—it’s a fritter cake, not a wedding cake.
- Slice and serve (or, you know, just eat straight from the pan—no judgment)
Notes From My Many, Many Attempts
- This cake is super forgiving. I’ve overbaked it, underbaked it, and somehow it’s always delicious. (Though don’t go too wild on the underbaking unless you like it really pudding-ish.)
- I used to peel the apples, then one day I just got lazy and left the peels on. Honestly? Adds a bit of texture, so now I alternate.
- The glaze will seem like too much if you pour it all, but it soaks in. If you ever find it’s too sweet, just use half or skip the vanilla in the glaze.
Variations (Some Winners, Some Not So Much)
- Tried this with pears instead of apples—actually came out surprisingly good, just a bit softer.
- One time I added walnuts for crunch, and my kids picked every single one out. If you like nuts, go for it. If not—skip.
- I once tried to make a dairy-free version with oat milk and vegan butter; it came out… odd. The texture was off, but maybe you’ll have better luck?
What You Need (And Hacks If You Don’t Have It)
- 9-inch square pan (or 8-inch for thicker cake; I actually used a loaf pan once, took forever to bake)
- Mixing bowls (I’ve used a big salad bowl when desperate, works fine)
- Whisk or electric mixer (but a wooden spoon works in a pinch—just a good arm workout)
- Peeler/corer (skip the corer, just chop around the core—it’s not the Great British Bake Off)
How Long It Lasts (But Will It?)
Technically, this cake keeps in an airtight container at room temp for 2-3 days, or you can fridge it and it’ll last up to a week. But honestly, in my house it’s gone before the end of the day. If you want to freeze leftovers, slice and wrap them individually—future you will thank you.
Serving It Up (And a Family Quirk)
I love it warm with a scoop of vanilla ice cream (sometimes even for breakfast—don’t judge). My aunt insists it’s best with a strong cup of coffee and a dollop of whipped cream. Once, my nephew crumbled bacon on it, which sounds wild, but honestly, not the worst idea.
Pro Tips (AKA, Learn From My Mistakes)
- Don’t rush the cooling; I once tried to glaze it straight from the oven and everything slid off like a landslide (still tasted good though).
- If your glaze is too thick, just add a splash more milk—on second thought, go slow; you can always add, but you can’t take away. I’ve learned that lesson, trust me.
- Don’t panic if your batter gets a little lumpy. It’s not a soufflé.
FAQ (For Real, People Ask Me These Things)
- Can I use other apples? Yeah! Granny Smith is more tart, Fuji is sweeter, Pink Lady works too. I even tried Gala once (a bit bland, but fine in a pinch).
- Does this really need glaze? I mean, it’s in the name, but if you’re feeling less sweet, skip or just dust with powdered sugar.
- Can I double this? Sure thing—bake in a 9 by 13 pan, tack on 10–15 more minutes to your baking time.
- How do I know it’s done? Edges should pull away from the pan and a toothpick comes out with a few sticky crumbs (not wet batter). Or just tap the top—it should spring back a bit.
- Where do you get good vanilla? I usually grab mine online—King Arthur Baking has a great one. For apples, local farmer’s market is my go-to, but when I’m lazy, Whole Foods or even the regular old grocery store works just fine.
And, totally unrelated, did you know that Honeycrisp apples were actually created in Minnesota? I only mention this because my cousin, who lives up north, claims any apple that isn’t a Honeycrisp is just “fancy cardboard.” I’m not sure I agree, but hey, she’s got strong opinions.
So, next time you’ve got a few Honeycrisps rolling around, or you just want to make something cozy and wildly delicious, give this a go. And if you mess it up, well, at least you’ll have a good story to tell—and maybe a new favorite cake.
Ingredients
- 2 large Honeycrisp apples, peeled, cored, and diced
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
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2In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
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3In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in sour cream and milk.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced Honeycrisp apples.
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5Spread the batter evenly into the prepared pan. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
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6While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the warm cake before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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