There’s something magical about the smell of apples and cinnamon baking together—it’s like autumn wrapped up in a cozy hug. But trust me, this Glazed Honeycrisp Apple Fritter Cake isn’t just for fall. It’s my year-round go-to when I want a dessert that’s sweet, spiced, and just a little bit indulgent. The secret? Honeycrisp apples. Their perfect balance of tart and sweet makes every bite sing. I’ve tweaked this recipe over the years (and maybe burned a cake or two along the way), and now it’s foolproof. Whether it’s for a lazy Sunday brunch or a last-minute potluck, this cake never disappoints. The cinnamon drizzle? Just wait—it’s the crowning glory.
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Why You’ll Love This Glazed Honeycrisp Apple Fritter Cake
Oh, where do I even start? This cake is basically everything good in life baked into one pan. Here’s why it’ll become your new obsession:
- That perfect moist crumb: Thanks to the diced Honeycrisp apples melting into the batter, every slice stays tender for days (if it lasts that long!)
- Weekend-worthy but weekday-easy: You probably have everything in your pantry right now—no fancy techniques, just good old-fashioned mixing
- The cinnamon-apple harmony: Not too sweet, not too spicy, just that warm hug of flavor that makes you close your eyes and sigh
- The showstopper glaze: That drizzle isn’t just pretty—it adds this addictive little crunch that contrasts beautifully with the soft cake
Seriously, one bite and you’ll understand why my friends beg me to bring this to every gathering. It’s comfort food at its finest.
Ingredients for Glazed Honeycrisp Apple Fritter Cake
Okay, let’s gather our cast of characters for this apple-y masterpiece! The key here is freshness—especially with those Honeycrisp apples. Here’s everything you’ll need:
- Dry Team: 2 cups all-purpose flour (spooned & leveled!), 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon (the good stuff—none of that stale spice cabinet dust)
- Butter Situation: ½ cup unsalted butter softened (leave it out 30 mins—NO microwaving!—it should dent gently when pressed)
- Sugar & Eggs: ¾ cup granulated sugar, 2 large eggs (room temp is magic here), 1 tsp pure vanilla extract
- Liquid Gold: ½ cup buttermilk (no buttermilk? Mix ½ tbsp vinegar + ½ cup milk and wait 5 mins)
- Star of the Show: 2 medium Honeycrisp apples, peeled and diced (about 2 cups—trust me, peel them! The skins don’t soften nicely)
- Glaze Glory: ½ cup powdered sugar, 1 tbsp milk (any kind), ½ tsp cinnamon (extra pinch if you’re feeling wild)
Pro tip: Measure everything before starting—it’s like mise en place but for chaotic home bakers like me!
How to Make Glazed Honeycrisp Apple Fritter Cake
Alright, let’s dive into the magic! This cake comes together so easily, but there are a few key steps that make all the difference. Follow along, and you’ll have a perfect apple fritter cake that smells like heaven and tastes even better.
Preparing the Batter
First, preheat your oven to 350°F—this is non-negotiable! While it heats up, grease your 9-inch pan really well (I swear by butter + flour dusting for this one). Now, grab two bowls: one for dry ingredients, one for wet. Whisk together all the dry stuff (flour, baking powder, baking soda, salt, and cinnamon) until it’s evenly mixed—no lazy stirring here!
In your mixing bowl, beat the softened butter and sugar until it’s fluffy and pale, about 2-3 minutes. Then add eggs one at a time, mixing well after each, followed by the vanilla. Here’s the trick: alternate adding the dry mixture and buttermilk in three additions, starting and ending with dry ingredients. Mix just until combined—overmixing makes tough cake! Finally, gently fold in those gorgeous diced apples. The batter will be thick but spreadable.
Baking the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 35-40 minutes, but set a timer for 30 minutes to start checking. You want that perfect golden brown top and edges pulling slightly from the pan. The real test? A toothpick inserted near the center should come out with just a few moist crumbs—no wet batter! If it needs more time, check every 2 minutes. Overbaking is the enemy of moisture!
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing. I know it’s tempting, but glazing a warm cake makes the drizzle disappear into the cake instead of sitting pretty on top.
Making the Cinnamon Drizzle
While the cake cools, make your glaze. Whisk together powdered sugar, milk, and cinnamon until smooth. It should be thick but drizzle-able—think honey consistency. Too thick? Add milk ½ tsp at a time. Too thin? More powdered sugar 1 tbsp at a time. For professional-looking drizzle, use a spoon or piping bag and make zigzags across the cake. Want pools of glaze like mine? Just go wild with the spoon—imperfection tastes delicious!
Expert Tips for Perfect Glazed Honeycrisp Apple Fritter Cake
After making this cake more times than I can count (and learning from all my mistakes!), here are my golden rules:
- Room temp is your friend: Cold eggs and buttermilk make the batter lumpy. Take them out 30 minutes before baking—or submerge eggs in warm water for 5 minutes in a pinch.
- Apple size matters: Dice your Honeycrisps into ¼-inch pieces—too big and they sink, too small and they disappear.
- Glaze patience: Wait until the cake is completely cool before drizzling. I stick it in the fridge for 20 minutes if I’m impatient!
- The toothpick lie: Check multiple spots—sometimes an apple chunk fools you into thinking the cake’s underbaked.
- Storage secret: Keep it uncovered for an hour after glazing to set, then cover loosely to keep that perfect texture.
Follow these, and you’ll get bakery-quality results every time!
Serving and Storing Glazed Honeycrisp Apple Fritter Cake
This cake is honestly best served at room temperature—the flavors just sing when they’re not too cold or too warm. I love slicing big squares and serving them with a dollop of whipped cream or a scoop of vanilla ice cream (the melty contrast is *chef’s kiss*). If you’re feeling fancy, warm individual slices for 10 seconds in the microwave before serving—just enough to make that cinnamon glaze a little gooey again.
For storage, keep it covered at room temperature for up to 2 days. After that, pop it in the fridge (where it’ll stay fresh for about 5 days), but let it come to room temp before eating. You can also freeze unglazed cake for up to 3 months—just wrap slices tightly in plastic wrap and foil. Thaw overnight in the fridge, then glaze before serving. Trust me, this cake disappears so fast, you probably won’t need these tips!
Variations for Glazed Honeycrisp Apple Fritter Cake
Once you’ve mastered this recipe (and you will!), try these fun twists to keep things exciting:
- Nutty delight: Fold in ½ cup chopped pecans or walnuts with the apples—that crunch takes it next-level
- Caramel dreams: Swap the cinnamon glaze for warm caramel sauce—drizzle it on just before serving for maximum gooeyness
- Spice it up: Add a pinch of nutmeg or cardamom to the dry ingredients for extra warmth
- Breakfast upgrade: Skip the glaze and serve thick slices toasted with butter (my guilty pleasure!)
The beauty of this cake? It’s endlessly adaptable—just don’t tell Grandma I said that!
Nutritional Information
Here’s the scoop on what’s in each delicious slice of this apple fritter cake (based on 8 servings): About 320 calories, 25g sugar, and 4g protein. But listen—these numbers are just estimates! Your actual results might change depending on your exact ingredients and how thick you slice it (no judgment on portion sizes here!). The important thing? Every bite is worth it.
FAQs About Glazed Honeycrisp Apple Fritter Cake
Can I use different apples?
Absolutely! While Honeycrisp are my favorite for their perfect balance of sweet-tart and firm texture, Granny Smith or Braeburn work great too. Just avoid super soft varieties like Red Delicious—they turn mushy fast.
How far ahead can I make this cake?
You’re in luck—it actually gets better on day two! Bake it the night before (unglazed), then store at room temp under a cake dome. Add the glaze within 2 hours of serving so it stays picture-perfect.
Why is my cake dense?
Probably overmixing! Stop stirring as soon as the flour disappears—those few lumps will bake out. Also check your baking powder isn’t expired (sad pantry surprises happen).
Can I freeze leftovers?
Yes! Freeze unglazed slices wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge, then refresh in a 300°F oven for 5 minutes before glazing.
Help! My glaze is too runny/thick.
No stress! Too thin? Add powdered sugar 1 tbsp at a time. Too thick? More milk ½ tsp at a time. Aim for honey consistency—it should ribbon off your spoon.
Share Your Glazed Honeycrisp Apple Fritter Cake Experience
Alright, I’ve spilled all my secrets—now it’s your turn! Did your cake turn out perfectly golden? Did you add a fun twist like pecans or extra cinnamon? Snap a pic and tag me—I live for those crumb shots! Drop a comment below with your baking triumphs (or hilarious disasters—we’ve all been there). And hey, if this recipe becomes your new go-to like it is mine, share it with a friend who deserves some apple-y goodness. Happy baking, friends!
For more inspiration follow me on Pinterest
60-Minute Glazed Honeycrisp Apple Fritter Cake With Irresistible Drizzle
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delicious cake featuring fresh Honeycrisp apples, glazed with a sweet cinnamon drizzle for a perfect balance of flavors.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 medium Honeycrisp apples, peeled and diced
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F. Grease a 9-inch baking pan.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Beat butter and sugar until fluffy. Add eggs and vanilla, then mix well.
- Alternate adding dry ingredients and buttermilk to the butter mixture.
- Fold in diced apples and pour batter into the pan.
- Bake for 35–40 minutes until a toothpick comes out clean.
- Mix powdered sugar, milk, and cinnamon for the glaze.
- Drizzle glaze over the cooled cake before serving.
Notes
- Use room-temperature ingredients for best results.
- Adjust glaze thickness with more milk or sugar if needed.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
