From Fritter to Cake: An Excursion in Apples

Do yourself a favor and make use of the most famous fruit of the fall season—the apple.


Addy Bennett, Editor-in-Chief

My mom and I are close, and I’m going to attribute a third of that bond to our extensive time spent both making and eating a truly divine dessert: the apple fritter. There’s nothing so sweet, crisp, and satisfying as that hot pocket of apples and cinnamon sugar. When I learned that you could achieve the same feeling in the form of a decidedly simpler cake, my stomach began to roar like a Harley Davidson motor. I was born to make this cake, and I was born again to share it with you.



  • 3 cups flour
  • ¼ tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1½ cup milk
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup butter, melted
  • 4 medium apples peeled, cored, and diced (Braeburn recommended—make sure your apples bake well)


  • 1 cup (2 sticks) butter, softened
  • 1 cup brown sugar
  • 2 tbsp flour
  • 1 tbsp cinnamon


  • 2 cups powdered sugar
  • 5 tbsp milk
  • 1 tsp vanilla



  1. Using a potato peeler, skin your apples starting at the top and going in a spiral movement to the bottom. From there, dice them and set aside. Eat a few whenever you feel a little peckish.
  2. Using an electric mixer (handheld or stand), combine all batter ingredients but the apples and melted butter. Once it has reached a smooth consistency, slowly pour in the butter as you continue to mix until the butter has fully incorporated.
  3. Pour the batter into a greased 13×9 pan, which is necessary to contain all ingredients.
  4. With a paper towel or two, lightly squeeze the apples to get rid of excess juice (the juicier the apple, the longer the bake time due to the added moisture). Then, evenly place the apples on top of the batter, letting them sit on top.
  5. In a small bowl, use a whisk or fork to combine the topping ingredients. If you skipped arm day at the gym, feel free to only slightly soften the butter before mixing by hand. The mixture will resemble a thick frosting once fully combined.
  6. With a spoon, drop large dollops evenly across the cake. Spread out the topping with a fork or knife as best you can, allowing the apples, batter, and topping to cross over slightly.
  7. Place your cake in the oven at 350 degrees Fahrenheit for 40-60 minutes. Depending on the apples, you may need a longer bake time, so if you notice unwanted browning, cover the top of the cake with foil and allow it to continue baking. I test doneness using a toothpick: if I insert it in the middle and it comes out wet, it needs more time.
  8. With a finger or other utensil, scrape out what’s left of the topping mixture in the bowl and eat it. Feel great about the amount of sugar you’re consuming and chug a glass of water.
  9. After you take out the cake, allow it to cool for 15 minutes while you combine the glaze.
  10. Pour on the glaze. This cake now functions as a cinnamon air freshener.

This dessert, to me, sums up everything I love about fall: fresh fruit, warmth, and extreme levels of sugar and butter. Try this recipe with your Thanksgiving meal for maximum seasonal joy.