Caramel Apple Sheet Cake
User Reviews
5
Caramel Apple Sheet Cake
Description
This Caramel Apple Sheet Cake combines all-purpose flour with granulated and light brown sugars, seasoned with ground cinnamon, baking soda, and a pinch of salt. A mixture of butter and water is heated and mixed with the dry ingredients, followed by buttermilk, eggs, and vanilla to create a smooth batter. Chopped tart apples, preferably Granny Smith, are folded into the batter before baking in a greased 9x13 pan until the cake springs back lightly when touched.
The cake’s interior is moist with tender apple pieces and a delicate cinnamon flavor. Once cooled slightly, it is topped with a caramel frosting made by boiling half and half, butter, and brown sugar, then combined with vanilla and sifted confectioner's sugar to a spreadable consistency. This frosting adds a glossy, sweet coating contrasting the spiced cake base.
Serve this cake as a satisfying dessert or sweet snack, particularly appreciated in cooler seasons. It pairs well with simple beverages like tea or coffee. The recipe allows some flexibility, such as substituting pears for apples or adding nuts for texture variation.
The cake should cool for at least 20 minutes before frosting to ensure the caramel does not melt into the cake. Adjust the apples or nuts to preference. Leftovers keep well refrigerated.
Ingredients
Cake
- 2 cups all-purpose flour 254 grams
- 1 cup granulated sugar 200 grams
- 1 cup light brown sugar packed, 200 grams
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 ticks butter unsalted, cut in pieces, 227 grams
- 1 cup water 235 ml
- 1/2 cup buttermilk 118 ml
- 2 large egg lightly beaten
- 1 tsp vanilla
- 2 cups apple cored and chopped, no need to peel, 200 grams; firm tart like Granny Smith preferred
Caramel frosting
- 1/2 cup half and half or heavy cream, 118 ml
- 6 Tbsp butter 85 grams
- 1 cup brown sugar packed, light or dark, 200 grams
- 1 tsp vanilla
- 2 cups confectioner's sugar sifted, 240 grams
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
- The cake recipe is adapted from Tessa Arias at Handle the Heat, with caramel frosting inspired by a Pecan Praline Pumpkin Cake.
- If buttermilk is unavailable, substitute with milk, half and half, cream, or make your own by adding a teaspoon of lemon juice to milk and letting it sit for 15 minutes.
- Try pears in place of apples or add chopped pecans or walnuts for added texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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