Apple Fritter Old-Fashioned Donut Loaf
5.0 from 9 reviewsThis apple fritter donut loaf is full of tart Granny Smith apples, warm cinnamon and nutmeg, buttery streusel, and a thick vanilla glaze that seeps into the top as it sets.
Keep the loaf pan no more than two-thirds full, save the extra batter for muffins or mini cakes, and use the center temperature and tester cues to decide when it is done. After a short rest, cover it generously with glaze and let every part of the loaf have its moment.
If you're in the mood for coffee cake, try my Apple Fritter Coffee Cake.
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The Batter That Almost Did Not Make It to the Oven
This is probably the hardest recipe to make without picking at the batter. Fresh, crunchy, tart apples mixed into that warmly spiced batter create so much magic before the loaf even touches the oven. It makes me think this flavor needs to become an ice cream, if it is not one already.
Apple fritters are so beloved, and with any beloved recipe comes a little more pressure. I love that pressure because it means more trials. It took time to get this loaf where I wanted it and where I think you will love it too.
Once the glaze settles, it seeps into the loaf and makes part of the top especially rich and gooey. When I want that solid cake-donut bite, I go back to the sides. There are so many facets to this one. Lately, I have been warming up a slice and serving it with ice cream, and I think that version might be my favorite.
Ingredient notes
Key ingredients
Granny Smith apple
The tart, crisp apple pieces balance the dark brown sugar and warm spices throughout the batter.
Dark brown sugar
Dark brown sugar gives the apple batter a deeper caramel-like flavor that belongs with cinnamon and nutmeg.
Plain unsweetened yogurt
Yogurt brings moisture and body to the egg-free batter and helps create the substantial but tender crumb of a cake donut.
Cold butter
Cold cubed butter helps the cinnamon streusel keep both fine crumbs and large buttery clusters as it bakes.
Clear coarse sanding sugar
A generous layer adds sparkle and a crisp finish over the streusel before the loaf goes into the oven. Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
The plain unsweetened yogurt I use in this loaf.
Ripple Original
The milk I use in this loaf.
Country Crock Plant Butter Sticks
The butter sticks I use for the cinnamon streusel.
Modern Mountain Baking Company White Sparkling Sugar
The coarse sparkling sugar I use on this loaf.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use in this recipe.
Step by step
How It All Comes Together
Step 1
Make and chill the cinnamon streusel
Whisk the dry streusel ingredients together, then work in the cold butter and vanilla bean paste until you have a mix of fine crumbs and larger buttery clusters. Refrigerate the streusel while you make the batter.
Work the cold butter into the cinnamon streusel, then chill it. Step 2
Mix the spiced apple batter
Whisk the sugars, oil, yogurt, milk, and vanilla bean paste until smooth. Add the dry ingredients and whisk only until the flour disappears. The batter should be thick enough to hold the apple pieces and streusel.
Combine the wet ingredients before adding the flour and spices. 
Mix only until the flour disappears. 
This is the thick batter before the apples go in. Step 3
Fold in the Granny Smith apples
Cut the peeled apple into roughly 1/2-inch pieces and lightly blot it if the surface looks wet. Fold the pieces into the batter just until they are evenly distributed.
Add the apple pieces, then fold gently. 
Stop folding once the apples are distributed through the batter. Step 4
Layer the batter and streusel
Spread just under half of the batter into the lined loaf pan and cover it with half of the cold streusel. Add more batter in spoonfuls, gently connect the spoonfuls, and stop when the pan is two-thirds full. Finish with the remaining streusel and plenty of coarse sanding sugar.
Spoon the first layer into the parchment-lined pan. 
Half of the cinnamon streusel goes in the middle. 
Add more batter over the streusel without filling the pan past two-thirds. 
Finish with the remaining streusel and coarse sanding sugar. Step 5
Bake and let the loaf settle
Bake until the center reaches 205-210°F and a tester inserted into the cake portion shows moist crumbs rather than wet batter. Rest the loaf in the pan for 20 minutes, then carefully move it to a wire rack.
The baked loaf needs to cool to warm before the glaze goes on. Step 6
Glaze generously and let it set
Move the loaf to a wire rack and let it cool until warm but no longer hot. Whisk the vanilla glaze until thick but pourable, then cover the loaf and let it run naturally down the sides. Wait for the glaze to set before slicing. Serve it warm for the softest crumb or chill it for a denser cake-donut bite.
The glaze settles between the larger streusel pieces. Let the glaze set all the way around before slicing.
From Instagram
Watch the reel
Watch the spiced apple batter, cinnamon streusel, and vanilla glaze come together in this apple fritter donut loaf.
Open the reelTroubleshooting
If This Happens
The cut apples look wet
Blot them lightly with a paper towel before folding them into the batter. You only need to remove visible surface moisture, not dry out the apple pieces.
There is more batter than the loaf pan can hold
That is intentional. Stop when the 9x5-inch pan is two-thirds full and use the extra batter for muffins or mini cakes. Overfilling the loaf pan can cause the center to bake unevenly or the batter to spill over the sides.
The middle streusel shifts while I spread the batter
Add the upper layer in small spoonfuls across the pan, then gently connect them with an offset spatula. Do not place all of the batter in the center and push it outward.
The streusel is browning before the center is ready
Tent the loaf loosely with foil and continue baking. The foil protects the streusel while the deep center and apple pieces finish baking.
It is taking a long time to bake
Every oven is different, and this deep loaf may need close to 90 minutes. Make sure to keep the oven door closed instead of checking frequently. If the tester has a thick, paste-like residue, check again in 3-5 minutes. If it looks like wet unbaked batter, wait 7-10 minutes.
The tester still looks wet at the correct temperature
Move the tester slightly to the side and insert it into the cake portion. A juicy apple piece or the buttery streusel seam can look wet even when the surrounding crumb is baked.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
My current favorite is a warm slice with ice cream.
Recipe FAQ
Questions that come up
Why does this recipe make extra batter?
The full recipe intentionally makes more batter than will fit properly in a 9x5-inch loaf pan. I kept the full formula because scaling it down would create awkward volume measurements for readers who do not bake by weight. Do not overfill the pan in an attempt to use all of it. Use the remaining batter for muffins or mini cakes, top them with some of the streusel and sanding sugar, and bake at 350°F. Begin checking around 18-22 minutes. They are done when the centers are fully set and a tester comes out without wet batter.
Can I bake the full recipe in a 9x9-inch pan?
Yes. Grease and line a 9x9-inch metal pan with parchment. Spread just under half of the batter into the pan, add half of the streusel, then carefully spread the remaining batter over it without filling the pan more than three-quarters full. Reserve any excess for muffins or mini cakes. Add the remaining streusel and sanding sugar, then bake at 350°F. Begin checking around 30-35 minutes and continue baking until the center is fully set and a tester comes out with moist crumbs rather than wet batter. Let the cake rest until warm rather than hot before glazing.
How do I know when the loaf is done?
The center should reach 205-210°F (96-99°C), and a tester inserted into the cake portion should come out with moist crumbs rather than wet batter. Begin checking within the listed range, but continue baking as needed because ovens vary.
Can I use a different apple?
This recipe was developed with Granny Smith apple, which brings the tart flavor and firm texture intended for the loaf. I have not tested it with another variety, so I cannot promise the same balance or texture.
Can I use Greek yogurt?
I have not tested it, but that should be just fine. The batter will be thicker.
Can I use light brown sugar instead of dark brown sugar?
Yes. Use what you have on hand. Light brown sugar is perfectly fine at the same listed amount.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More recipes to try
- Prep
- 30 min
- Bake
- 50-90 min
- Total
- About 2 hr 20 min, including cooling and glaze setting
- Yield
- One 9x5-inch loaf plus extra batter
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Cinnamon Streusel
- 115 g all-purpose flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) all-purpose flour
- 80 g granulated sugar80 g (about 6 tablespoons + 1 1/2 teaspoons) granulated sugar
- 1/2 teaspoon ground cinnamon1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Apple Fritter Donut Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 3/4 teaspoon ground cinnamon3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg1/4 teaspoon ground nutmeg
- 130 g dark brown sugar, packed130 g (about 1/2 cup + 1 tablespoon + 2 teaspoons) dark brown sugar, packed
- 90 g granulated sugar90 g (about 1/3 cup + 2 tablespoons) granulated sugar
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt, room temperature200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 135 g milk, room temperature135 g (about 1/2 cup + 1 tablespoon) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 200 g Granny Smith apple, peeled and cut into roughly 1/2-inch pieces (weigh for accuracy)200 g Granny Smith apple, peeled and cut into roughly 1/2-inch pieces (weigh for accuracy)
Before Baking
- Clear coarse sanding sugar, for sprinklingClear coarse sanding sugar, for sprinkling
Vanilla Crackle Glaze
- 275 g powdered sugar275 g (about 2 1/4 cups) powdered sugar
- 20-30 g milk20-30 g (about 1 tablespoon + 1 teaspoon to 2 tablespoons) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
- 2In a medium bowl, whisk together the flour, granulated sugar, cinnamon, and salt for the streusel. Add the cold butter and vanilla bean paste. Work together with your fingertips until a mixture of fine crumbs and large buttery clusters forms. Refrigerate while preparing the batter.
- 3Peel the Granny Smith apple and cut it into roughly 1/2-inch pieces. They do not need to be perfect. If the cut apple is visibly wet, blot it lightly with a paper towel. Set aside.
- 4In a large bowl, whisk together the dark brown sugar, granulated sugar, oil, yogurt, milk, and vanilla bean paste until completely smooth.
- 5Add the all-purpose flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk just until combined. Do not overmix.
- 6Gently fold in the apple pieces just until evenly distributed.
- 7Spread just under half of the batter into the prepared loaf pan. Do not fill the pan more than two-thirds full.
- 8Sprinkle half of the chilled cinnamon streusel evenly over the batter.
- 9Carefully spread additional batter over the streusel, keeping the total fill level no higher than two-thirds full.
- 10Sprinkle the remaining cinnamon streusel evenly over the top, leaving plenty of large buttery clusters.
- 11Sprinkle generously with clear coarse sanding sugar before baking. I use a lot.
- 12Bake for 50-70 minutes. Check the top around 45 minutes and tent loosely with foil if needed. Begin checking the center at 50 minutes. My oven runs quickly, and this loaf is typically done at 50 minutes, but every oven varies and yours may need longer. Depending on your oven, the total baking time may extend to 90 minutes. Use the listed doneness cues rather than the clock alone.
- 13
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding apple pieces and the streusel layer.
Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature.
An underbaked center can collapse as the loaf cools.
- 14Cool in the pan for 20 minutes, then carefully lift the loaf onto a wire rack. Let it cool until warm but no longer hot before glazing.
- 15Whisk together the powdered sugar, vanilla bean paste, salt, and 20 g milk until completely smooth. Add additional milk 1 teaspoon at a time until the glaze is thick but pourable and ribbons off the whisk.
- 16Spoon or pour the glaze generously over the warm loaf once it no longer feels hot, allowing it to run naturally down the sides.
- 17Allow the glaze to set completely before slicing.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
Made this for thanksgiving and it was amazing 🤤 Everyone loved it & I will definitely make it again!
Oh my goodness, that's awesome, Kristen! I'm thrilled to hear it was a success and thank you for sharing!! :)
Absolutely delightful! 🍎❤️ As a baker, I love trying and reviewing other people's recipes, and when this Apple Fritter Coffee Cake came across my feed, I knew I had to make it! It did not disappoint! I loved it so much that I even made a video encouraging others to try it. That's how good it was! Thank you, Angela, for sharing such a wonderful recipe! ❤️
Wow, thank you so much for the kind words and reporting back! I'm so glad you enjoyed it and are getting the word out!! :) you are so sweet, thank you again :)
Wow. Another hit with the family. Followed everything in the recipe except for the sanding sugar. Even without it, the recipe is 5 stars.
Awesome, Rachel!! I'm so happy you enjoyed it and thank you for sharing!
A bit lengthy to make, but 100% worth it. makes a HEFTY loaf. This recipe won me a blue ribbon at a local fall festival. Make it!!!
OH my goodness, congrats! Hearing it won the blue ribbon is awesome, thank you so much for sharing! :D
Could you make these as cupcakes?
amazing, followed the directions by weight- subbed out a few ingredients ( almond milk instead of cow’s, greek yogurt instead of regular, and turbinado sugar on top) I made smaller versions in a cupcake tin with the extra batter, cooked for 32 min. Literally finger licking good thank you diva
Loveeee this! I am thrilled to hear and thank you for sharing! It really is a keeper, haha. Can't wait for you to try more <3
I've had a cookie baking business for over 30 years...I baked and my husband sold them at work for over 25 years! He brought home an empty basket every single day... ...always a full sell out💕 :) sadly he suddenly and unexpectedly passed recently......I'm left with our 2 special needs, adult sons and half the income he and I had together....now I have to step it up so my boys will be ok when my time comes and to supplement my current income.. because of the recipes you have shared... I've been able to increase my cottage bakery menu and income.... I'm doing good, and yes, I have to work very hard but...I owe you a huge thank you from the bottom of my heart .. for all the time and effort you have put into these delicious, unique recipes....to then share them free of charge is a Godsend for me...your selflessness is duly noted and SO appreciated....I can bake pretty much anything....but donut loaves are a game changer for me and my business....,thank you SO much for everything you give to make bakers lives easier and better...and for helping make my business prosper that much more🩷
Oh, Marianne, I am also so very sorry to hear about your husband, what you are going through is unimaginable! I'm at a loss for words...you are taking on the world!! As for the desserts, I am honored to be included on your menu. You are so kind to share your story - I wish you ALL the success and I'm here to help on the recipe side of things. <3
This was delicious!! I’m from the U.S. and live abroad and miss donuts this time of year and this satisfied that craving. It really tastes like a donut! I can’t wait to try the other recipes in this series!
I’m so glad, Trisha! Let me know how the next one turns out! 😍
Recipe turned out great. I used one Granny Smith and a couple of pears that I had kicking around. It baked two 4x8 loaf pans perfectly,
Yum! I love the pear idea. I’m so glad you enjoyed it ☺️🍏🍐
Questions from readers
Recipe questions and answers
Sorry, I put this question in the review form...Would this recipe work as muffins?
Hi Hannah! They should work just fine just be mindful of how high you fill and bake time will be around 22 min. Check at 18. Let me know how they turn out!
What is 200g in measurement for the sliced apples. I don’t have a scale
About 2 cups
Could I have cups instead of grams please? Thank you kindly
It’s there! Just click the volume tap at the top of the recipe card ☺️
Could you use Greek yogurt?
I haven’t tested using Greek but it should turn out fine - let me know!
Can I substitute vanilla extract for vanilla paste?
Absolutely!
Hello! I started baking about 6 years ago and have never heard of coarse sanding sugar. Could you please point me in the right direction of what that is (ps- I live outside of the U.S. so I’m not sure if my stores carry it)
Hi Trisha! I use Modern Mountain Baking Co. Sparkling sugar. It's the larger course sugar that is commonly sprinkled over holiday cookies. if you cannot locate them, it's no problem, the loaf will still be magical without it :)
Can I freeze the loaf? Should I glaze it after thawing or make it as directed and freeze after glaze has set? If I can’t freeze it, how do I store it and how long will it last?
You can freeze without the glaze up to 3 months and then just make the icing when you want to enjoy ❤️
Hi! Thank you for sharing your recipe. Will I get the same flavor with vanilla extract instead of vanilla bean paste?
It will still be amazing using vanilla extract :) let me know how it turns out!
Can i substitute rhubarb for the apple?
Yup! 1:1 :)
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