Air Fryer Apple Fritter Cake
This revolutionary twist on traditional apple desserts delivers all the warmth and comfort of a classic fritter with a fraction of the effort. The Air Fryer Apple Fritter Cake combines cinnamon-spiced apples, moist cake, and sweet glaze in a quick-cooking package perfect for busy weeknights or impromptu gatherings.
Equipment
- Air Fryer
- Parchment Paper
- Mixing Bowls
Ingredients
For the Cake
- 1½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¾ cup milk any variety, including plant-based options
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
- 2 medium apples peeled and diced (Honeycrisp or Granny Smith work beautifully)
For the Cinnamon Swirl
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your air fryer to 320°F (160°C) for 3 minutes. Line your air fryer basket or tray with parchment paper, leaving some space around the edges for proper air circulation.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; stop when no dry flour is visible but small lumps remain.
- Gently fold in the diced apples, ensuring they're evenly distributed throughout the batter.
- In a small bowl, mix the brown sugar and cinnamon for the swirl. Add the melted butter and stir until it resembles wet sand.
- Pour half the batter into your prepared air fryer basket or pan. Sprinkle half the cinnamon-sugar mixture evenly over the batter. Add the remaining batter and top with the rest of the cinnamon-sugar. Use a knife to gently swirl the layers together.
- Cook in the air fryer for 18-20 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs.
- While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker one.
- Once the cake has cooled for about 5 minutes (but is still warm), drizzle the glaze generously over the top, allowing it to seep into the cracks.
Notes
- For a dairy-free version, use coconut oil and almond milk as substitutions.
- If you don't have Honeycrisp apples, Gala or Fuji varieties work well too.
- The ideal apple pieces should be around ¼-inch in size for best texture.
- Room temperature eggs incorporate better with the fats for a more tender crumb.
- The cake will stay fresh for up to 2 days at room temperature in an airtight container, 5 days refrigerated, or can be frozen for up to 3 months.
- If you don't have Honeycrisp apples, Gala or Fuji varieties work well too.
- The ideal apple pieces should be around ¼-inch in size for best texture.
- Room temperature eggs incorporate better with the fats for a more tender crumb.
- The cake will stay fresh for up to 2 days at room temperature in an airtight container, 5 days refrigerated, or can be frozen for up to 3 months.
Nutrition
Calories: 265kcalCarbohydrates: 48gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 38mgSodium: 230mgFiber: 2gSugar: 29g
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