10/14/2026
Apple fritter cake 🍎 Cinnamon apples layered into a soft sour cream cake, a cinnamon sugar topping, and brown butter glaze. Save this one for a fall baking day 🤎
Adapted from Scientifically Sweet’s apple fritter cake, with a brown butter glaze.
Makes one 8-inch square cake.
CAKE
• 180g all-purpose flour
• 140g granulated sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp fine salt
• 56g unsalted butter, very soft
• 2 large eggs, room temperature
• 120g full-fat sour cream
• 40g whole milk
• 1 tsp vanilla
CINNAMON APPLES
• 250g apples, weighed after peeling and coring, diced small
• 15g light brown sugar
• 1 tsp cinnamon
TOPPING
• 18g granulated sugar
• ½ tsp cinnamon
BROWN BUTTER GLAZE
• 15g unsalted butter, weighed before browning
• 80g powdered sugar
• 15–20g whole milk
• ½ tsp vanilla
• Pinch of salt
1. Preheat oven to 350°F. Grease and line an 8-inch square metal pan.
2. Combine the flour, sugar, baking powder, baking soda and salt. Mix in the soft butter on low until sandy with no large butter pieces.
3. Separately whisk the eggs, sour cream, milk and vanilla. Add half to the flour mixture and beat for about 30 seconds until smooth. Scrape the bowl, then mix in the rest in two additions just until combined.
4. Toss the apples with brown sugar and cinnamon. Spread half the batter in the pan, scatter over half the apples, then repeat. Gently press the top apples into the batter.
5. Mix the topping ingredients and sprinkle over the cake. Bake for 35–45 minutes, until a toothpick inserted into the cake comes out without wet batter. Cool for 15–20 minutes.
6. Brown the glaze butter in a small saucepan until the milk solids are golden and smell nutty. Immediately transfer to a bowl, including the browned bits. Whisk in the powdered sugar, vanilla, salt and enough milk for a pourable glaze.
7. Drizzle over the warm cake and let it settle before slicing.
Enjoy a slice while it’s still a little warm ☕️
