Apple Fritter Loaf Cake topped with Salted Caramel Glaze recipe image
Apple Fritter Loaf With Salted Caramel Glaze
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This super-easy quick bread is filled with apples and cinnamon and served warm, topped with a salted caramel glaze. It's a delicious way to enjoy the flavor of old fashioned apple fritters, but without the fuss of frying.


  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 1/2 cup + 3 tablespoons Swans Down Cake Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup sugar
  • 2 eggs, room temperature.
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup butter milk
  • 2 Granny Smith apples, peeled, cored and diced.
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons Swans Down Cake Flour


  • 3/4 cup brown sugar
  • 3/4 cup heavy cream
  • 2 teaspoons unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt


PREHEAT oven to 350°F
SPRAY a 8 1/2 x 4 1/2 inch loaf pan with oil and line bottom with

  1. MIX brown sugar and cinnamon together and set aside.
  2. WHISK cake flour, baking powder, baking soda and salt. Set aside.
  3. BEAT butter and sugar until light and fluffy.
  4. ADD eggs and vanilla extract to butter mixture. Beat until combined. Scrape sides and bottom of bowl.
  5. ADD flour mixture to bowl. Beat on low speed until smooth. Scrape sides and bottom of bowl.
  6. ADD butter milk. Mix on low speed until smooth and fully incorporated.
  7. TOSS diced apples with 2 tablespoons sugar, 1 teaspoon cinnamon and 2 Tablespoons cake flour.
  8. SPREAD 1/2 of batter into bottom of loaf pan.
  9. TOP with 1/2 of the apples mixture.
  10. SPRINKLE 1/2 of the brown sugar mixture over the apples.
  11. TOP with remaining batter. ADD remaining apple mixture and brown sugar mixture.
  12. SWIRL zig zags through the cake with a skewer.
  13. BAKE for 40 – 50 minutes or until a tester comes out clean.
  14. COOL in pan.


  1. PLACE brown sugar, heavy cream, butter, vanilla, and salt in small sauce pan over medium heat.
  2. BRING to a boil while stirring with a wooden spoon. Lower heat and continue stirring until
    sugar is completely dissolved.
  3. COOL slightly and poor over top of cake.
  • Cynthia Ohnstad says:

    What can I use in place of buttermilk, I don’t like the taste. Thanks

    • Swans Down says:

      Hi Cynthia, Because of the acid in buttermilk you have to use certain replacement ingredients. Otherwise would not achieve the results you should. Here are some alternatives to buttermilk:
      For each 1 cup of buttermilk replace with:
      1 cup plain yogurt or Greek yogurt
      ¾ cup sour cream + ¼ cup water or milk
      1 cup milk + 1 3/4 teaspoons cream of tartar
      Happy baking!

  • Dianne says:

    I would like to make the glaze without using the salt, or at least not enough to make it taste salty. If I don’t use the salt, will the recipe be ruined?

    • Swans Down says:

      Hi Dianne, You can certainly omit the salt and still have a delicious caramel flavor. Happy baking!

  • ElsaBeth says:

    What size loaf pan?

    • Swans Down says:

      Hi Elsa, This delicious loaf calls for a 8 1/2 x 4 1/2 inch loaf pan. We’ll make sure to add this to the recipe. Happy baking!

  • Deborah Maas says:

    The ingredients list for the glaze says sugar but the directions say brown sugar. ??? I used brown. Haven’t tasted it yet.

    • Swans Down says:

      Thanks for writing and catching our recipe error! You were right and we’ve made the correction. Please let us know how your cake came out!

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