Hamdi Saidani This Pioneer Woman Apple Fritter Cake is a moist and decadent recipe, which is made with browned butter and a sweet apple topping. It’s the ultimate comfort food for fall, a delicious coffee cake-style dessert ready in about 1 hour and 45 minutes.
Pioneer Woman Apple Fritter Cake Ingredients
A classic combination of browned butter, apples, and spice.
For the Cake:
- 1 cup unsalted butter, plus more for the pan
- 4 1/2 cups peeled, cored, and finely chopped tart apples
- 1 tablespoon lemon juice
- 1 cup firmly packed light brown sugar, divided
- 1 1/2 teaspoons ground cinnamon, divided
- 3/4 cup white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup full-fat sour cream, at room temperature
- 1/3 cup apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
For the Icing:
- 1 cup confectioner’s sugar
- 1 pinch salt
- 1/4 teaspoon vanilla extract
- 5 tablespoons heavy cream, or as needed
How To Make Pioneer Woman Apple Fritter Cake
A step-by-step guide to this wonderfully moist and flavorful cake.
- Brown the Butter and Prep Apples: In a light-colored saucepan, melt 1 cup of unsalted butter over medium-low heat. Continue to cook, stirring frequently, for 6 to 8 minutes, until it turns a deep golden brown and has a nutty aroma. Pour it into a large mixing bowl to cool for 15 minutes. In a separate bowl, toss the chopped apples with the lemon juice. Add 1/2 cup of the brown sugar and 1 teaspoon of the cinnamon and toss to combine. Set aside.
- Prep Oven and Pan: Preheat the oven to 350°F. Generously butter a 9×13-inch baking dish.
- Mix the Cake Batter: To the cooled brown butter, add the white sugar, the remaining 1/2 cup of brown sugar, salt, the remaining 1/2 teaspoon of cinnamon, and the nutmeg. Whisk to combine. Whisk in the eggs and vanilla, then the sour cream and apple cider.
- Combine and Bake: Add the flour, baking powder, and baking soda to the wet ingredients and stir until the batter is mostly smooth. Pour the batter into the prepared pan and smooth it into an even layer. Scatter the apple mixture and all of their accumulated juices evenly over the top of the batter.
- Bake the Cake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Let the cake cool in the pan for about 15 to 20 minutes.
- Make Icing and Serve: While the cake cools, whisk together the powdered sugar, salt, vanilla, and heavy cream until you have a smooth, pourable consistency. Pour the icing over the warm cake and spread it evenly. Serve the cake warm.
Recipe Tips
For the most decadent and perfectly textured apple cake.
- How to brown butter perfectly? The key is to use a light-colored saucepan so you can see the color change. Cook it over medium-low heat and stir or swirl the pan frequently. It will foam and then subside, and you’ll see golden-brown milk solids at the bottom and smell a nutty aroma. Pour it out of the hot pan immediately to stop the cooking process.
- What are the best apples for this cake? Use a firm, tart apple that will hold its shape and provide a good flavor contrast to the sweet cake. Granny Smith is a classic and excellent choice. Honeycrisp or Braeburn would also work well.
- Why use room temperature ingredients? Using room temperature eggs and sour cream is important for a smooth, well-emulsified batter. This helps to create a cake with a tender, even crumb.
- Can I make this cake ahead of time? Yes, this cake is very moist and keeps well. You can bake it a day in advance, let it cool completely, and store it covered at room temperature. Gently rewarm it before adding the glaze and serving.
What To Serve With Apple Fritter Cake
This rich, moist coffee cake is a treat all on its own.
A warm slice of this apple fritter cake is the ultimate comfort food. It’s wonderful served with:
- A hot cup of black coffee or a spiced chai latte
- A scoop of vanilla bean ice cream for a decadent dessert
- A dollop of extra sour cream or crème fraîche to balance the sweetness
How To Store Apple Fritter Cake
Keeping your cake fresh and moist.
- Room Temperature: Store the cake, tightly covered, at room temperature. It will stay wonderfully moist for up to 4 days.
Pioneer Woman Apple Fritter Cake Nutrition Facts
An estimated guide per serving.
- Calories: 480 kcal
- Carbohydrates: 65 g
- Protein: 5 g
- Fat: 23 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake this in a different pan?
Yes. A 10-inch Bundt pan would also be a great choice for this recipe. You would need to grease it very well and the baking time should be similar. For a Bundt pan, you could layer the batter and apples for a swirl effect.
My icing is too thin/thick. How can I fix it?
The glaze is very easy to adjust. If it’s too thin, whisk in more powdered sugar, a tablespoon at a time. If it’s too thick to pour, whisk in more heavy cream, just a teaspoon at a time, until it reaches the perfect consistency.
Can I add nuts to this recipe?
Absolutely! About a cup of chopped, toasted pecans or walnuts would be a fantastic addition. You can either fold them into the cake batter or sprinkle them over the apple layer before baking.
Try More Pioneer Woman Recipes:
- Pioneer Woman American Flag Cake Recipe
- Pioneer Woman Texas Sheet Cake with Vanilla Bean Frosting Recipe
- Pioneer Woman Fruit Cake Recipe
Pioneer Woman Apple Fritter Cake Recipe
Description
An incredibly moist and decadent apple fritter-style sheet cake, featuring a rich browned butter and sour cream batter, topped with a sweet, cinnamon-spiced apple layer and a simple vanilla glaze.
Ingredients
Instructions
- Brown the 1 cup of butter in a saucepan; let it cool in a large mixing bowl.
- Preheat oven to 350°F. Butter a 9×13-inch pan. In a bowl, toss the chopped apples with lemon juice, 1/2 cup brown sugar, and 1 tsp cinnamon.
- To the cooled brown butter, whisk in the remaining sugars, spices, eggs, vanilla, sour cream, and apple cider.
- Stir in the flour, baking powder, and baking soda until just combined.
- Pour the batter into the prepared pan. Scatter the apple mixture and their juices evenly over the top.
- Bake for 55-65 minutes, until a toothpick comes out clean. Cool for 15-20 minutes.
- Whisk together all icing ingredients until smooth.
- Pour the icing over the warm cake. Serve warm.
Notes
- u003cliu003eBrowning the butter adds a deep, nutty richness that is the secret flavor of this cake.u003c/liu003eu003cliu003eUse firm, tart apples like Granny Smith that will hold their shape and balance the sweetness.u003c/liu003eu003cliu003ePouring the glaze over the cake while it’s still warm helps it seep in slightly for an extra moist result.u003c/liu003eu003cliu003eRoom temperature eggs and sour cream will result in a more tender cake.u003c/liu003e
