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Pioneer Woman Apple Fritter Cake

Pioneer Woman Apple Fritter Cake - recipe card
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A rustic, crowd-pleasing cake that captures the essence of cinnamon-sugar apple fritters in a tender, moist crumb. Chunks of fresh apple are suspended in a buttermilk batter, then topped with a crackly cinnamon glaze that soaks into the warm cake for a blissful, donut-shop experience at home.

Ingredients

Scale
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup buttermilk, shaken well
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup peeled, cored, and finely diced apple (such as Granny Smith or Honeycrisp, about 1 medium apple)
  • 1/2 cup powdered sugar, sifted
  • 2 to 3 tablespoons whole milk
  • 1/4 teaspoon ground cinnamon, for glaze

Instructions

  1. Preheat the oven to 350°F / 177°C. Grease a standard 8×4-inch loaf pan with softened butter or non-stick spray, then line the bottom with a strip of parchment paper leaving overhang on two opposite sides for easy lifting.
  2. In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon. Whisk thoroughly to aerate the dry ingredients for a lighter crumb.
  3. In a separate small bowl or liquid measuring cup, combine the buttermilk, melted butter, egg, and vanilla extract. Whisk until the egg is fully incorporated and the mixture is smooth and slightly thickened.
  4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no streaks of flour remain. Do not overmix; a few tiny lumps are fine. Overmixing will toughen the cake.
  5. Fold in the diced apples gently but thoroughly, ensuring each piece is coated in batter. The batter will be thick and chunky.
  6. Transfer the batter to the prepared loaf pan and spread it evenly to the edges. Tap the pan on the counter once or twice to release any trapped air bubbles.
  7. Bake for 30 to 35 minutes, or until the cake is golden brown, the top springs back when lightly pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Place the pan on a wire rack and cool for 10 minutes.
  8. While the cake cools, make the glaze: in a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of whole milk, and 1/4 teaspoon cinnamon. Add the additional tablespoon of milk if needed to reach a pourable, ribbon-like consistency.
  9. Use the parchment sling to lift the warm cake out of the pan and place it directly on the wire rack. Set the rack over a sheet of parchment or baking sheet to catch drips.
  10. Slowly pour the glaze over the warm cake, allowing it to cascade down the sides. Let the cake stand for at least 15 minutes to let the glaze set slightly before slicing. Serve warm or at room temperature.

Notes

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; bring to room temperature or warm for 10 seconds in the microwave before serving. To freeze, wrap the unglazed, completely cooled cake tightly in plastic wrap then aluminum foil; freeze for up to 2 months. Thaw overnight in the refrigerator, then warm in a 300°F / 150°C oven for 8 to 10 minutes before glazing and serving.

Nutrition

Keywords: apple fritter cake, Pioneer Woman apple cake, cinnamon apple dessert, fresh apple cake, buttermilk cake recipe, easy fall dessert, glazed apple cake, apple fritter bread, from-scratch apple cake, country-style dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-apple-fritter-cake/