Apple Sheet Cake
Make the perfect dessert or coffee treat with this recipe for apple sheet cake with golden caramel sauce. It's dripping with autumnal flavors that we all crave this time of year.
Servings: 8
Ingredients
For the Cake Batter:
- 3 Cups all purpose flour
- 1/3 Cup granulated sugar
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
- ½ Teaspoon ground cinnamon
- ½ Teaspoon salt
- 3 Cups buttermilk
- 3 eggs
- ¼ Cup butter melted
- 1 Teaspoon vanilla extract
For the Cinnamon Apples:
- 3 granny smith apples peeled, cored and thinly sliced
- 2 Tablespoons granulated sugar
- 2 Tablespoons butter melted
- ¼ Teaspoon ground cinnamon
For the Caramel Sauce:
- 1 Cup brown sugar
- ¼ Cup butter
- 1 Teaspoon vanilla extract
- ¼ Teaspoon salt
- ½ Cup heavy cream
Instructions
- Preheat the oven to 350 degrees F.
- Add the flour, granulated sugar, baking powder, baking soda, ground cinnamon and salt to a large mixing bowl. Whisk until combined and set aside.
- Add the buttermilk, eggs, melted butter and vanilla extract to another mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk until well combined. Pour into a 9 x 13-inch baking dish and set aside.
- To make the cinnamon apples, add the sliced apples, granulated sugar, melted butter and ground cinnamon to another mixing bowl. Mix gently until the apples are coated in the other ingredients.
- Arrange the apple slices over the top of the cake batter in the baking dish. Bake for 30 minutes, or until cooked through.
- While the sheet pan cakes are baking, make the caramel sauce. Add the brown sugar, butter, vanilla extract, salt and heavy cream to a small saucepan. Place the saucepan over a low heat and bring to a simmer.
- Continue simmering for 5 minutes, stirring occasionally, until the mixture turns golden and thickens. Remove from the heat and serve with the baked cake.
Notes
Extra fluffy: If you have the time, let the batter sit for 20 minutes before baking for a fluffier texture.
Wait for the sauce to thicken: The caramel sauce will continue to thicken as it cools.
Measure carefully: Accurate measurements are key to achieving the perfect texture. Use dry measuring cups for dry ingredients and liquid measuring cups for wet ingredients.
Room temperature ingredients: Make sure your buttermilk, eggs, and melted butter are at room temperature for a smoother batter and better rise.
Don’t overmix: Mix the batter just until combined. Overmixing can make the cake dense and tough.
Prep the baking dish: Grease and flour your baking dish to prevent sticking. Alternatively, line it with parchment paper for easy removal.
Wait for the sauce to thicken: The caramel sauce will continue to thicken as it cools.
Measure carefully: Accurate measurements are key to achieving the perfect texture. Use dry measuring cups for dry ingredients and liquid measuring cups for wet ingredients.
Room temperature ingredients: Make sure your buttermilk, eggs, and melted butter are at room temperature for a smoother batter and better rise.
Don’t overmix: Mix the batter just until combined. Overmixing can make the cake dense and tough.
Prep the baking dish: Grease and flour your baking dish to prevent sticking. Alternatively, line it with parchment paper for easy removal.
Nutrition
Calories: 500kcal | Carbohydrates: 90g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 665mg | Potassium: 346mg | Fiber: 3g | Sugar: 51g | Vitamin A: 525IU | Vitamin C: 3mg | Calcium: 268mg | Iron: 3mg
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