Description
This Pull-Apart Apple Fritter Cake is a delightful twist on classic apple fritters, featuring tender biscuit dough filled with spiced apple filling, baked to golden perfection, and topped with a zesty orange glaze. Perfect for breakfast, brunch, or dessert, this cake offers gooey apple filling and cinnamon sugar sweetness in every pull-apart bite.
Ingredients
Scale
Biscuit Dough
- 2 cans biscuit dough (about 16 biscuits)
- 1/3 cup unsalted butter, melted
- 1/2 cup apple butter
Apple Filling
- 2 cups apple, chopped into small squares (Honeycrisp recommended)
- 1 1/2 tsp orange zest
- 1 1/2 Tbsp brown sugar
- 1/2 tsp apple pie spice
Cinnamon Sugar
- 1 1/2 Tbsp granulated sugar
- 3/4 tsp cinnamon
Orange Glaze
- 1 cup powdered sugar
- 2 Tbsp orange juice (or milk)
- 1/2 tsp orange zest
- 1 tsp vanilla extract (or vanilla bean paste)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a deep dish 10-inch pie plate or tart plate with parchment paper to prevent sticking. Set aside.
- Prepare Apple Filling: In a medium bowl, combine the chopped apples, orange zest, brown sugar, and apple pie spice. Stir thoroughly to evenly coat the apple pieces. Set aside to let flavors meld.
- Make Cinnamon Sugar: In a small bowl, whisk together the granulated sugar and cinnamon until well mixed. Set aside for later use.
- Prepare Biscuit Dough: Unroll the two cans of biscuits and separate into 16 individual biscuits. Flatten each biscuit slightly with your hands or a rolling pin.
- Fill Biscuit Dough: Place about 1/2 tablespoon of apple butter in the center of each flattened biscuit. Then add approximately 1 tablespoon of the apple filling on top of the apple butter. Note that there will be leftover apple filling reserved for assembling the cake.
- Seal Biscuits: Fold each biscuit in half over the filling, then use a fork to press and crimp the edges, sealing them completely to keep the filling inside during baking.
- Arrange Bottom Layer: Place 12 filled biscuits in a fanned circle around the edge of the prepared pan, overlapping slightly, and leave a space in the center of the pan.
- Add Remaining Filling: Sprinkle the leftover apple filling evenly over the biscuits and around the pan center.
- Top Layer Arrangement: Place the remaining 4 filled biscuits on top of the apple filling, positioning a corner of each in the center gap so they fully cover it.
- Butter and Cinnamon Sugar: Pour the melted butter evenly over the entire assembly, then sprinkle the prepared cinnamon sugar generously on top.
- Bake the Cake: Bake in the preheated oven for 25 to 30 minutes, or until the biscuit dough is golden brown and the apple filling is bubbly and gooey.
- Cool: Remove the cake from the oven and let it cool for 10 to 15 minutes to set before glazing.
- Prepare Orange Glaze: While the cake cools, whisk together the powdered sugar, orange zest, orange juice (or milk), and vanilla extract in a small bowl until smooth.
- Glaze the Cake: Drizzle the orange glaze evenly over the warm apple fritter cake and let it set for about 5 minutes.
- Serve: Serve the cake warm. It can be sliced or pulled apart by hand for a fun and tasty treat.
Notes
- Use fresh, crisp apples like Honeycrisp for best flavor and texture.
- Apple butter adds moisture and deeper apple flavor; substitute with cinnamon jam if unavailable.
- Be sure to seal biscuit edges well to prevent filling leakage during baking.
- The pie plate or tart plate should be deep to hold the filling without spilling.
- Allowing the cake to cool slightly before glazing helps the glaze set better.
- If orange juice is not available, milk can be used in the glaze though it will alter the flavor slightly.
- This recipe can be made ahead and baked just before serving; assemble and refrigerate for up to 6 hours.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: apple fritter cake, pull-apart cake, apple dessert, cinnamon sugar, orange glaze, easy baking, biscuit dough dessert
