Caramel Apple Sheet Cake Recipe: A delicious apple studded cake (nearly a blondie) that is glazed with a thick layer of caramel frosting, the Caramel Apple Sheet Cake is a popular winter apple treat that can be prepared in a short amount of time and is exceptionally simple to prepare.
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Caramel Apple Sheet Cake Recipe
CARAMEL APPLE CAKE IS A SWEET FALL INDULGENCE
If you were to combine a caramel apple with an apple sheet cake, you would end up with a dessert that is comparable to this delectable treat. It is really moist and quite sweet, and each mouthful contains a generous amount of apple that is juicy. In addition, with all the heat and chaos that the summer has brought, I believe that we all deserve a treat, don’t you think?
SCRATCH YOUR FALL BAKING ITCH WITH APPLES!
My apple fritter bread, apple cider doughnut cake, and apple cider doughnut muffins are just a few of the numerous recipes that use apples that become some of my favorites throughout the early fall season. It is without a doubt my favorite time of year to bake, so you can anticipate a wide variety of simple snacks and delights to be delivered to your doorstep this month and the following month, and apples are the component that is now in style!
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
Preheat the oven to 350 degrees Fahrenheit. Take a 9×13 pan and lightly brush it with flour.
The flour, sugars, baking soda, salt, and cinnamon should be mixed together using a whisk. Put aside for later.
Take a large saucepan with a heavy bottom and put the butter and water inside. Bring the mixture to a boil. After removing the pan from the heat, add the flour by whisking or stirring it in. Stir the buttermilk, eggs, and vanilla extract into the mixture until they are completely combined; do not overmix the mixture.
The apples should be folded in, and then the batter should be turned out into the pan and spread out evenly. Bake for approximately thirty minutes, or until the top springs back when lightly touched and a toothpick can be removed from the center of the cake without encountering any wet batter (moist crumbs are acceptable). Put on a rack to cool off.
FROSTING
It is important to note that before making the icing, you should wait until the cake has cooled for at least twenty minutes. When you are ready to create the frosting, put the butter, brown sugar, and half-and-half into a pot and bring it to a boil while whisking it continually.
Remove the mixture from the heat and use a whisk to incorporate the vanilla extract and the confectioner’s sugar that has been sifted. At this stage, I return the pan to the warm fire and whisk or stir the mixture until any lumps are no longer present. To prevent the frosting from hardening, the warmth will be present. It is important to spread the frosting quickly over the cake because it will harden very quickly at this point.