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Caramel Apple Sheet Cake

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!

Prep Time
15 mins
Cook Time
15 mins
Servings: 20 servings
Calories: 351 kcal
Course: Dessert
Cuisine: American

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

Instructions

Cake
    Cup of Yum
  1. Preheat the oven to 350F Lightly spray and flour a 9x13 pan.
  2. Whisk together the flour, sugars, baking soda, salt, and cinnamon. Set aside.
  3. 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.
  4. 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
  1. 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

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

% 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.