Caramel Apple Sheet Cake
User Reviews
5.0
114 reviews
Excellent
Caramel Apple Sheet Cake
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Caramel Apple Sheet Cake is a moist apple studded cake (almost a blondie) glazed with a thick layer of caramel icing ~ it's a favorite fall apple dessert that's quick and easy to make!
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Ingredients
Cake
- 2 cups (254 grams) all purpose flour
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) packed light brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 sticks (227 grams) unsalted butter, cut in pieces
- 1 cup (235 ml) water
- 1/2 cup (118 ml) buttermilk
- 2 large eggs, lightly beaten
- 1 tsp vanilla
- 2 cups (200 grams) cored and chopped apples (no need to peel) I used Granny Smith apples, and I think firm tart apples work best.
Caramel frosting
- 1/2 cup (118 ml) half and half (or heavy cream)
- 6 Tbsp (85 grams)butter
- 1 cup (200 grams) packed brown sugar (use light or dark)
- 1 tsp vanilla
- 2 cups (240 grams) confectioner's sugar, sifted
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Instructions
Cake
- Preheat the oven to 350F Lightly spray and flour a 9x13 pan.
- Whisk together the flour, sugars, baking soda, salt, and cinnamon. Set aside.
- Put the butter and water in a large heavy bottom saucepan and bring to a boil. Remove the pan from the heat and whisk or stir in the flour. Then mix in the buttermilk, eggs, and vanilla, stirring just until blended, don't overmix.
- Fold in the apples and turn the batter into your pan, spreading out evenly. Bake for about 30 minutes, or until the top springs back when lightly touched and a toothpick comes out without wet batter on it (moist crumbs are fine.) Let cool on a rack.
Frosting
- Note: wait until the cake has cooled for at least 20 minutes before making the frosting. To make the frosting, heat the half and half, butter, and brown sugar in a saucepan until it comes to a boil, stirring constantly. Take off the heat and beat in the vanilla and sifted confectioner's sugar (I like to use a whisk.) At this point I put the pan back on the warm burner and whisk or stir until any lumps disappear. The warmth will keep the frosting from setting. Quickly spread over the cake, the frosting will set up quickly at this point.
Notes
- *Cake recipe adapted from Tessa Arias at Handle the Heat
- * Caramel frosting recipe from my Pecan Praline Pumpkin Cake.
- If you don't have buttermilk you can use milk, half and half, cream, or make your own buttermilk by adding a teaspoon of lemon juice to milk, half and half, or cream and let sit for 15 minutes.
- Use pears in place of apples.
- Add in some chopped pecans or walnuts.
Nutrition Information
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Calories
351kcal
(18%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
45mg
(15%)
Sodium
123mg
(5%)
Potassium
75mg
(2%)
Fiber
1g
(4%)
Sugar
45g
(90%)
Vitamin A
488IU
(10%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 123mg | 5% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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