You know that moment when you bite into something so good you just HAVE to close your eyes? That’s what happened when I first tasted this Glazed Honeycrisp Apple Fritter Cake with Cinnamon Drizzle. I was trying to recreate my favorite apple fritter – but cake-style – and oh my, did these Honeycrisp apples deliver!
The secret’s in that perfect balance – tart-sweet Honeycrisp apples (my absolute favorite baking apple) tucked into tender cake, then drenched with warm honey and swirled with cinnamon drizzle. My kitchen smelled like autumn heaven. My husband walked in mid-bake and immediately said “Whatever that is, I want thirds.”
This became our Sunday tradition last fall, and now I’m sharing it with you because everyone deserves cake that makes them do that happy little shoulder shimmy. It’s simpler than you’d think – just one bowl, basic ingredients, and those glorious apples doing most of the flavor work. Wait till you see how the honey glaze seeps into every nook!
Why You’ll Love This Glazed Honeycrisp Apple Fritter Cake with Cinnamon Drizzle
I don’t just like this cake—I’m obsessed, and here’s why you will be too:
- Honeycrisp apples are the MVP: Their perfect crisp-tart sweetness bakes into irresistible little flavor pockets that make every bite exciting.
- That cinnamon drizzle though: It’s like liquid apple pie spice—just thick enough to cling to your fork but still ooze dramatically.
- Easier than actual fritters: No deep-frying mess! One bowl, basic pantry staples, and you’re 45 minutes from cake heaven.
- Smells like a cozy autumn day: The honey glaze caramelizing with apples and cinnamon will have your whole house swooning.
- Breakfast? Dessert? Yes.: (Don’t judge me—that honey drizzle totally counts as a fruit serving.)
Seriously, this cake disappears faster than I can make it. Last time, my neighbor texted asking if I’d “burned something nice” because the scent drifted across the street!
Ingredients for Glazed Honeycrisp Apple Fritter Cake with Cinnamon Drizzle
Okay, let’s talk ingredients! This cake keeps things simple but specific—trust me, these little details make all the difference. Here’s what you’ll need, lined up like eager little soldiers ready to become something magical:
- 2 cups all-purpose flour – Spoon and level it, friends! No packing it down or you’ll get a dense cake.
- 1 teaspoon baking powder – Make sure yours is fresh (test it if it’s been in the pantry awhile).
- ½ teaspoon salt – Just enough to make the flavors pop without tasting salty.
- ½ cup unsalted butter, softened – Softened is key here—leave it out for an hour or give it 10 seconds in the microwave at 50% power. You want it to dent when you poke it, not melt.
- ¾ cup granulated sugar – Regular white sugar works best for that classic fritter-like sweetness.
- 2 large eggs – Room temp if you can—they incorporate better. I just pop them in warm water for 5 minutes if I forget to set them out.
- 1 teaspoon vanilla extract – The good stuff! Imitation vanilla just won’t give you that deep, cozy flavor.
- ½ cup milk – Whole milk makes it extra tender, but any kind works in a pinch.
- 2 Honeycrisp apples, peeled and diced – About 2 cups diced. And yes, it has to be Honeycrisp—their snap and juiciness are unbeatable here.
- 2 tablespoons honey – For that glossy glaze! Local is lovely, but any honey works.
- 1 teaspoon cinnamon – The final flourish. I use Ceylon for its floral notes, but regular cinnamon is perfect too.
See? Nothing fancy—just good, honest ingredients that work together like they’ve been best friends forever. Now let’s get mixing!
Equipment You’ll Need
Grab these trusty kitchen helpers—nothing fancy, just the basics that’ll make this cake a breeze:
- 1 large mixing bowl – Big enough for all that glorious batter
- Hand mixer or sturdy whisk – For creaming butter like a champ
- 9-inch round cake pan
- Measuring cups/spoons – Precision wins the baking game
- Rubber spatula – To scrape every last bit of batter (no waste!)
– My trusty non-stick, but grease any pan well
That’s it! No special gadgets—just the same tools I bet you already have in that messy drawer we all pretend is organized.
How to Make Glazed Honeycrisp Apple Fritter Cake with Cinnamon Drizzle
Alright, let’s turn those beautiful ingredients into the apple fritter cake of your dreams! I’ll walk you through each step—just like I’m right there in the kitchen with you, tasting batter off the spatula (because that’s half the fun).
Preparing the Batter
First things first: preheat that oven to 350°F (175°C). Grease your cake pan like you’re buttering up your favorite relative—generously! Now, let’s make magic:
- Cream the butter and sugar until it’s light and fluffy—about 2 minutes with a mixer. You’ll know it’s ready when it looks like pale yellow clouds. (This step is crucial for that perfect fritter-like texture!)
- Add eggs one at a time, mixing well after each. Then splash in that vanilla—the batter should smell amazing already.
- Whisk together flour, baking powder, and salt in another bowl. Now, alternate adding this dry mix and the milk to your butter mixture. Start and end with dry ingredients, mixing just until combined each time. Overmixing = tough cake, and we want tender!
- Fold in those gorgeous diced apples gently—I use a rubber spatula and pretend I’m tucking them into bed. The batter will be thick and speckled with apple confetti.
Baking the Cake
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and set your timer for 40 minutes—but don’t wander off too far! Ovens vary, so start checking at 35 minutes.
The cake’s ready when:
- The edges pull slightly away from the pan
- A toothpick comes out with just a few moist crumbs (not wet batter)
- The top springs back when lightly pressed
Let it cool in the pan for 10 minutes—I know it’s hard to wait, but this keeps it from crumbling when you transfer it to a plate. Use a butter knife to loosen the edges if needed.
Adding the Honey Glaze and Cinnamon Drizzle
The grand finale! While the cake’s still warm (but not hot), poke a few holes in the top with a toothpick. Warm your honey for 10 seconds in the microwave—just enough to make it pour like liquid gold. Drizzle it all over, watching it seep into every nook.
For the cinnamon drizzle: mix ½ cup powdered sugar, 1 teaspoon cinnamon, and 1-2 tablespoons milk until it’s thick but pourable. Drizzle it artfully (or messily—both taste amazing) over the honey glaze. The contrast of golden honey and spicy cinnamon swirls is pure edible art!
Now comes the hardest part: letting it cool slightly before slicing. But oh, that first warm bite with melting glaze? Worth every second of anticipation.
Tips for Perfect Glazed Honeycrisp Apple Fritter Cake with Cinnamon Drizzle
After making this cake more times than I can count (okay, fine—it’s my stress bake), here are my foolproof secrets for apple fritter cake glory:
- Room temp is your friend – Cold butter won’t cream right, and chilly eggs make the batter curdle. Set everything out an hour ahead, or cheat with my 10-second microwave trick for butter.
- Dice apples evenly – About ½-inch pieces. Too big and they sink; too small and they disappear. I use an apple corer first—game changer!
- Adjust honey to taste – Love it sweet? Add an extra tablespoon. Prefer subtle? Just brush on a thin layer. The apples bring natural sweetness too.
- Don’t overmix – Stir just until flour disappears. A few lumps are fine—they’ll bake out, but overworked gluten won’t.
- Bake middle rack – This ensures even browning. If the top browns too fast, tent loosely with foil.
Oh, and if your drizzle seizes up? Add milk a teaspoon at a time while whisking. Trust me, I’ve rescued many a too-thick glaze this way!
Serving Suggestions for Glazed Honeycrisp Apple Fritter Cake with Cinnamon Drizzle
This cake is downright magical on its own, but oh—wait till you try these pairings! Warm slices with vanilla ice cream melting into the honey glaze is my go-to. Sunday brunch? Add strong coffee—the cinnamon dances with dark roast beautifully. For extra decadence, dollop fresh whipped cream and watch it pool around those apple chunks. My kids? They demand theirs with a drizzle of extra honey (because apparently I didn’t add enough).
Storage and Reheating Instructions
This cake never lasts long in my house, but if you’ve got leftovers (miraculous!), here’s how to keep them tasting fresh:
- Room temp: Cover tightly with plastic wrap—it’ll stay moist for 2 days max. I usually just leave it on the cake stand under a dome (if it survives that long).
- Fridge: Store in an airtight container for up to 4 days. Cold cake? Just microwave a slice for 10-15 seconds—it’ll taste just-baked again.
- Freezing: Wrap unglazed cake tightly in plastic, then foil. Freeze for 2 months. Thaw overnight, then warm slightly before adding fresh glaze and drizzle.
Pro tip: The honey glaze gets sticky as it sits—just re-drizzle a little fresh honey when serving day-old slices!
Nutritional Information
Okay, let’s talk numbers—but remember, these are estimates since your exact ingredients might differ from mine (especially that extra honey drizzle we both know you’re adding!). Per generous slice:
- 320 calories
- 12g fat (7g saturated)
- 50g carbs (2g fiber, 25g sugar)
- 4g protein
I calculate based on standard ingredients—your favorite local honey or organic flour might tweak these slightly. And hey, apples count as fruit, right? (That’s what I tell myself when I sneak seconds!)
Frequently Asked Questions
You’ve got questions? I’ve got answers—straight from my messy recipe notebook where I’ve scribbled all my cake trials and errors!
Can I use different apples?
Honeycrisps are my ride-or-die for this cake, but in a pinch, Pink Lady or Fuji apples work too. Avoid super soft varieties like Red Delicious—they turn mushy. Granny Smiths? Too tart alone, but mix half with Honeycrisps for a fun tangy twist!
Can I make this ahead?
Absolutely! Bake the cake (without glazes) up to 2 days early. Wrap tightly at room temp. Warm slightly before adding fresh honey and cinnamon drizzle—it’ll taste like you just pulled it from the oven!
Does it freeze well?
Like a dream! Freeze unglazed cakes wrapped in plastic + foil for 2 months. Thaw overnight, then warm at 300°F for 10 minutes before glazing. The apples stay surprisingly juicy!
Why did my glaze soak in completely?
Poke more holes next time! The cake should be warm (not hot) when glazing. If it drinks it up too fast, just drizzle extra—no one complains about more honey!
Share Your Experience
Did you make this cake? I’d love to hear about it! Snap a pic of your masterpiece and tag me—nothing makes me happier than seeing your kitchen filled with that honey-cinnamon magic.
For more delicious recipes and inspiration, check out our Pinterest page!
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Irresistible Glazed Honeycrisp Apple Fritter Cake You Need Today
- Total Time: 1 hour
- Yield: 1 cake (8 servings) 1x
- Diet: Vegetarian
Description
A delicious cake featuring Honeycrisp apples, glazed with honey and topped with a cinnamon drizzle.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 Honeycrisp apples, peeled and diced
- 2 tbsp honey
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla.
- Alternately add dry ingredients and milk to the butter mixture.
- Fold in diced apples. Pour batter into the pan.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Warm honey and drizzle over the cake. Mix cinnamon with powdered sugar and milk for the drizzle.
Notes
- Use room-temperature ingredients for even mixing.
- Adjust honey sweetness to taste.
- Store leftovers in an airtight container.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
