Caramel Apple Sheet Cake With Glaze

Take the butter out of the refrigerator a couple of hours ahead of time so it has time to soften.

Peel, core and dice the apples to make 2 cups. Using an apple corer and peeler is the fastest, easiest way to do this.

Preheat the oven to 350°F before you start mixing the cake so it is fully heated when the batter is ready to bake.

Get the baking pan ready:

• Grease the bottom of a 9-inch x 13-inch baking pan with shortening, butter or non-stick cooking spray.
• Then sprinkle a little flour over the top to prevent the parchment paper from sticking.
• Cut a piece of parchment paper that is as long as the baking pan and about twice as wide.
• Push it down across the bottom of the pan so the extra hangs out over the long sides of the pan.

We will use the overhanging paper like handles to get the cake out of the pan without breaking it after it has been baked.

In a medium bowl, whisk together 2 cups flour, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, and ½ teaspoon salt until everything is evenly distributed.

Set the dry mixture aside.

Using a mixer, beat ½ cup butter, 1 cup granulated sugar and ½ cup packed brown sugar until the mixture is lighter in color and looks fluffy rather than dense, about 2 minutes.

Scrape down the sides of the bowl as needed so everything mixes evenly.

Add the eggs one at a time, beating after each one until it is fully incorporated before adding the next.

Scrape down the bowl if needed so the mixture stays evenly combined.

Mix in 1 teaspoon vanilla extract just until it is evenly blended into the butter and egg mixture.

Add about one-third of the flour mixture to the wet ingredients and mix on medium-low speed just until combined.

Pour in ¼ cup milk and mix again.

Add another third of the flour mixture, followed by the remaining ¼ cup milk, mixing briefly after each addition.

Add the remaining flour mixture and mix just until you no longer see streaks of flour.

Fold in the diced apples with a spatula, turning the batter over from the bottom of the bowl until the apple pieces are evenly distributed without over mixing the batter.

Pour the batter into the prepared 9-inch x 13-inch pan.

Use a spatula to spread it into the corners and smooth the top into an even layer so the cake bakes evenly.

Bake for 35 to 40 minutes.

To check if it is done, stick a toothpick or cake tester into the center of the cake. It should come out clean or with a few moist crumbs attached, but no wet batter.

Start checking near the lower end of the baking time range so the cake does not over bake.

Remove from the oven and allow the cake to cool completely in the pan on a wire oven rack.

It should be cooled before the warm caramel glaze is poured over it so the glaze stays on top rather than soaking into a hot cake.

Prepare the caramel glaze while the cake cools.

In a small saucepan, melt ½ cup butter over medium heat.

Heat it just until completely melted.

Stir in ½ cup packed brown sugar and ¼ cup heavy cream, and bring the mixture to a boil.

Once it is bubbling steadily, boil for 2 minutes while stirring constantly, reaching into the corners of the pan so the sugar mixture does not burn.

Remove the saucepan from the heat, then stir in 1 teaspoon vanilla extract and a pinch of salt until evenly combined.

The glaze will be very hot, so handle the saucepan carefully.

Once the cake has cooled, run a thin knife around the edges to loosen it from the pan.

Have your serving plate ready.

Then carefully lift the cake out of the pan using the overhanging parchment paper like handles.

Transfer it to your plate.

Pour the warm caramel glaze over the cooled cake.

Use a spatula to spread it evenly to the edges.

Let the glaze sit until it has set enough that it no longer runs when the cake is cut, then slice and serve.