Brown Butter Apple Fritter Cake
This Brown Butter Apple Fritter Cake is soft, fluffy, and full of cozy fall flavor. The tender cake batter is swirled with warm, spiced cooked apples and layered with a sweet cinnamon swirl in the center. More apples are scattered on top before baking until golden, then the cake is finished with a silky maple vanilla bean glaze. Served warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt, it’s the ultimate apple dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Apples of choice (I used Fuji; Granny Smith is also a great option)
Light brown sugar
Cinnamon
Optional: apple pie spice
Salt
Vanilla bean paste or extract
All-purpose flour
Baking powder
Baking soda
Greek yogurt or sour cream
Eggs
Milk of choice
Dark brown sugar
Powdered sugar
Maple syrup
Why You’ll Love Brown Butter Apple Fritter Cake:
Soft and Fluffy Texture: The cake bakes up tender and airy, with just the right balance of moist crumb and lightness.
Brown Butter Richness: Toasted brown butter infuses the batter with a deep, nutty flavor that pairs perfectly with apples.
Cinnamon Swirl Surprise: A sweet cinnamon sugar ribbon runs through the center, adding warmth and a little gooeyness to every bite.
Apple in Every Layer: Spiced cooked apples are swirled inside the batter and layered on top, giving you plenty of apple flavor throughout.
Golden and Beautiful Finish: The cake bakes up golden brown with a rustic, bakery-style look that makes it just as impressive as it is delicious.
Maple Vanilla Bean Glaze: The silky glaze drips into the cake and over the apples, adding sweetness with notes of maple and vanilla.
Perfect Served Warm: Enjoyed fresh from the oven with a scoop of vanilla ice cream, the contrast of warm cake and cold ice cream is irresistible.
Cozy Fall Dessert: Filled with warm spices, apples, and maple, this cake is a seasonal favorite for autumn gatherings.
Crowd-Pleaser: Comforting and nostalgic, yet elegant enough for dinner parties, holiday tables, or family celebrations.
Simple But Impressive: Easier than making individual fritters but with all the same flavors in one beautiful cake.
Tips for Making Brown Butter Apple Fritter Cake:
Brown the Butter Properly: Cook the butter until it turns golden with a nutty aroma, then let it cool slightly before mixing into the batter. This step deepens the flavor.
Cook the Apples First: Simmer the apples with sugar and spices until just tender and slightly thickened. This ensures they bake evenly and don’t release too much liquid into the cake.
Layer the Cinnamon Swirl Correctly: Spread half the batter into the pan, sprinkle on the cinnamon sugar mixture, then add the remaining batter. This creates a distinct ribbon through the middle.
Distribute Apples Evenly on Top: Spread the cooked apples across the surface before baking to create a caramelized apple topping.
Don’t Overmix the Batter: Mix until just combined to keep the cake soft and fluffy. Overmixing can lead to a dense texture.
Use the Right Pan Size: A 10.5x7.5” baking pan or 8-inch square or round pan works best. Using a smaller pan may cause uneven baking.
Bake Until Golden and Set: The cake should be golden brown with a slightly springy center. Insert a toothpick into the middle—it should come out mostly clean with a few moist crumbs.
Cool Slightly Before Glazing: Let the cake rest for about 10 minutes before drizzling with the maple vanilla bean glaze so it sets but doesn’t melt away.
Serve Warm: For the best texture and flavor, enjoy the cake while it’s still warm with a scoop of vanilla ice cream.
Add a Pinch of Sea Salt: A light sprinkle of flaky sea salt before serving balances the sweetness and enhances the warm flavors.
How to Store Brown Butter Apple Fritter Cake:
Room Temperature: Store leftover cake covered in an airtight container at room temperature for up to 2 days. The glaze may soften slightly, but the cake will stay moist and flavorful.
Refrigerator: Keep the cake in an airtight container in the fridge for up to 5 days. Reheat slices in the microwave for 15–20 seconds or in a 325°F oven until just warmed through.
Freezer (Unglazed): Bake the cake, cool completely, and freeze unglazed portions wrapped tightly in plastic wrap and foil. Store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge, then glaze before serving.
Freezer (Glazed): You can also freeze glazed slices, though the glaze may lose some of its texture. Wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 1 month.
Maple Vanilla Bean Glaze: Store any leftover glaze in a sealed jar in the refrigerator for up to 1 week. Rewarm gently before drizzling over the cake.
Make-Ahead Option: Bake the cake a day ahead and glaze just before serving for the freshest look and flavor.
FAQs:
Q: Can I make this cake ahead of time?
A: Yes. You can bake the cake a day in advance and store it at room temperature or in the fridge. Glaze it just before serving for the freshest look and texture. However, fresh is always best!
Q: Do I need to cook the apples before baking the cake?
A: Yes. Cooking the apples first makes them tender, prevents excess liquid in the batter, and adds a warm, spiced flavor throughout the cake.
Q: What kind of apples work best?
A: Firm, tart varieties like Granny Smith, Fuji, Honeycrisp, or Pink Lady hold their shape and balance the sweetness of the cake beautifully.
Q: Can I skip the cinnamon swirl in the middle?
A: You can, but it adds a rich, gooey layer of cinnamon sugar that makes the cake extra indulgent.
Q: Can I freeze Brown Butter Apple Fritter Cake?
A: Yes. Bake and cool the cake completely, then freeze unglazed portions for up to 2 months. Thaw overnight in the fridge, then glaze before serving.
Q: Can I make this without the brown butter?
A: While you can substitute regular melted butter, brown butter adds a deep, nutty flavor that really enhances the cake.
Q: What’s the best way to serve this cake?
A: Warm with a drizzle of maple vanilla bean glaze, a scoop of vanilla ice cream, and a sprinkle of flaky sea salt for the ultimate fall dessert.
Q: How do I know when the cake is done baking?
A: The cake should be golden on top and slightly springy in the center. A toothpick inserted into the middle should come out mostly clean with a few moist crumbs.
Check out my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter apple fritter cake. Happy baking!
