Description
Moist caramel apple sheet cake loaded with fresh chopped apples, brown sugar, cinnamon, and topped with a rich warm caramel frosting.
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
1. Preheat oven to 350°F (175°C) and grease a 15×10-inch sheet pan.
2. Whisk flour, granulated sugar, light brown sugar, baking soda, salt, and cinnamon in a bowl.
3. Boil 2 sticks butter and 1 cup water in a saucepan; pour into dry ingredients and stir until smooth.
4. Whisk in buttermilk, eggs, and 1 tsp vanilla, then fold in chopped Granny Smith apples.
5. Pour into pan and bake for 20 to 25 minutes until golden brown.
6. Boil half and half, 6 tbsp butter, and brown sugar for 2 minutes; off heat whisk in 1 tsp vanilla and confectioner’s sugar, then pour over hot cake.
Notes
Use firm Granny Smith apples for best results. Pour warm caramel frosting over cake immediately after taking it out of the oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 42g
- Sodium: 135mg
- Fat: 15g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 15g
- Protein: 3g