Preheat your oven to 350F. Grease a 9x9" baking pan and line the bottom and sides with parchment paper. Set aside.

Prep the apples: You can peel them or leave the peel on (whatever you prefer). Wash, core, and dice 1-2 large apples until you have 2 cups worth of chopped pieces.

In a medium bowl, combine all the ingredients for the spiced apples and toss to coat. The sugar will look quite dry sitting on the apples but it will dissolve slightly as they sit. Set aside.

In a large bowl, whisk together butter, oil, brown sugar, eggs, sour cream, and vanilla.

Add in about half of the flour along with all the cinnamon, baking powder, baking soda, and salt. Whisk until it's mostly combined, but stop while there are still a few dry streaks of flour.

Mix in all of the milk followed by the remaining flour. You should have a streak free batter now. Be careful not to overmix.

Pour about half of the cake batter into your prepared pan and spread it into an even layer.

Give the apple layer another little toss with a spoon - the sugar should be mostly dissolved and you should have a sticky syrup on the bottom. Spoon about half of apples over the cake batter in your pan. They won't fully cover the batter.

Drop small scoops of the remaining cake batter evenly on top, trying your best to cover as much of the apples as you can - but it's OK if they're not fully covered. Lastly, spoon over the remaining apples and any syrupy juice in the bowl.

Bake the apple fritter cake in the center of your preheated 350F oven for 55-60 minutes or until a skewer inserted into the center comes out clean with a few moist crumbs.

Cool the cake in the pan for 45 minutes before making the icing.

In a medium bowl, whisk together powdered sugar and 1 tbsp of water until smooth and pourable. If the icing is too thick, mix in a splash more water until it reaches your desired consistency.

Drizzle the icing over the slightly warm cake. Let it sit for about 5-10 minutes to set and then slice and serve!