Why You’ll Love This Recipe

I love this cake for its balance of texture and flavor. The Honeycrisp apples bake into tender pockets of sweetness, while the cinnamon-infused batter is comforting and aromatic. It’s also an incredibly simple cake to put together, no layering or frosting required—just mix, bake, and glaze. Whether I serve it at a fall gathering or sneak a slice for breakfast, it always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake

3 cups Honeycrisp apples, peeled, cored, and diced
2 ½ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
1 ½ teaspoons baking powder (ensure gluten-free if needed)
½ teaspoon salt
1 cup granulated sugar
2 teaspoons ground cinnamon
½ cup (1 stick) unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup milk, room temperature

For the Glaze

1 ½ cups powdered sugar
1 teaspoon ground cinnamon
1 to 2 tablespoons apple cider or lemon juice (optional, for slight tang)

Directions

I start by prepping the apples—peeling, coring, and dicing them into small cubes. I toss them with a bit of cinnamon and sugar to bring out their natural sweetness and set them aside.
In a large mixing bowl, I whisk together the flour, baking powder, salt, granulated sugar, and cinnamon to form a spiced dry base.
Using a mixer, I cream the butter until smooth, then add the eggs one at a time, mixing well after each. I stir in the vanilla extract last.
I add the dry mixture to the wet ingredients in batches, alternating with the milk, mixing just until combined to avoid overworking the batter.
I gently fold the diced apples into the batter, making sure they’re evenly distributed throughout.
I pour the batter into a greased or parchment-lined 9×13-inch baking pan and smooth out the top. Then I bake it at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean and the edges are golden.
While the cake cools slightly, I whisk together the powdered sugar, cinnamon, and a tablespoon or two of apple cider or lemon juice until the glaze is smooth and pourable.
Once the cake has cooled a bit, I drizzle the glaze generously over the top and let it set before slicing.

Servings and timing

This recipe makes 12 servings and takes a little over an hour to prepare:

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Variations

I’ve made this cake with a mix of Honeycrisp and Granny Smith apples when I want a sharper flavor contrast. Swapping the glaze for a brown sugar glaze or a maple glaze also gives it a new twist. When I want to add crunch, I sprinkle chopped toasted pecans on top before baking. And for a more indulgent version, I sometimes stir a handful of caramel bits into the batter.

Storage/Reheating

This cake keeps well at room temperature, covered, for up to 2 days. If I need it to last longer, I store it in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for 10–15 seconds. The glaze softens beautifully and makes it taste like it just came out of the oven.

FAQs

Can I use another type of apple?

Yes, I’ve made it with Fuji, Gala, and even Granny Smith apples. Honeycrisp is my favorite for its sweet-tart balance, but most firm apples work well.

Can I make this cake gluten-free?

Absolutely. I use a good-quality gluten-free baking blend, and as long as the baking powder is gluten-free too, it turns out just as moist and flavorful.

Do I have to peel the apples?

I prefer to peel them for a smoother texture, but if the skins are thin and you don’t mind a bit of chew, you can leave them on.

What’s the best way to tell if the cake is done?

I check the center with a toothpick—if it comes out clean or with just a few crumbs, it’s ready. I also look for the edges to turn golden and pull slightly away from the pan.

Can I freeze this cake?

Yes, it freezes well. I wrap slices or the whole cooled cake tightly and store it for up to 2 months. I glaze it after thawing so the topping stays fresh.

Conclusion

This Glazed Honeycrisp Apple Fritter Cake brings together everything I love about fall baking: tender apples, warm spices, and a sweet cinnamon glaze. It’s the kind of recipe that fills the house with amazing aromas and tastes even better than it smells. Whether I’m serving it as dessert, a brunch treat, or a sweet snack, it’s always a hit—and always worth making again.

Glazed Honeycrisp Apple Fritter Cake

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Author: Mia
Total Time: 1 hour 10 minutes
Yield: 12 servings
Diet: Gluten Free

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Description

This cozy apple fritter cake is bursting with juicy Honeycrisp apples, warm cinnamon spice, and topped with a sweet glaze—like your favorite bakery treat in cake form.

Instructions

Prepare Apples: Peel, core, and dice Honeycrisp apples. Toss with a little cinnamon and sugar; set aside.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, granulated sugar, and cinnamon.

Cream Butter and Eggs: Beat butter until smooth. Add eggs one at a time, mixing well. Stir in vanilla.

Combine Wet & Dry: Alternately add dry ingredients and milk to the butter mixture, mixing until just combined.

Fold in Apples: Gently fold in diced apples to evenly distribute.

Bake: Pour batter into a greased or parchment-lined 9×13-inch pan. Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Make Glaze: In a small bowl, whisk powdered sugar, cinnamon, and apple cider or lemon juice until smooth.

Glaze & Serve: Once cake is mostly cooled, drizzle with glaze and let it set for a few minutes before slicing.

Notes

✔️ Don’t skip the glaze — it gives that signature apple fritter flavor.

✔️ Use fresh Honeycrisp apples for ideal texture and sweet-tart flavor.

✔️ Avoid overmixing to keep the cake tender.

✔️ Let butter, eggs, and milk come to room temp before baking.

✔️ For best results, check doneness a few minutes before full bake time.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Desserts
Method: Baking
Cuisine: American