Caramel Apple Sheet Cake

This caramel apple sheet cake has diced apples and warm spices baked throughout, then is topped with a buttery caramel glaze for an easy fall dessert that’s great for serving a crowd.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 314kcal

Author Wanda Simone

Equipment

9x13-inch baking pan, greased and floured
parchment paper
measuring cups and spoons
medium bowl
Whisk
electric mixer and mixing bowl
Spatula
small saucepan
toothpick or cake tester

Ingredients

For the cake

2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
1 cup granulated sugar
½ cup brown sugar packed
2 large eggs
1 teaspoon vanilla extract
½ cup milk
2 cups peeled, cored and diced apples Granny Smith or Honeycrisp work well

For the glaze

½ cup unsalted butter
½ cup brown sugar packed
¼ cup heavy cream
1 teaspoon vanilla extract
1 pinch salt

Instructions

Preheat the oven to 350°F (175°C).
Line the baking pan with a piece of parchment paper that is large enough to overhang the sides. Set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.
2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
Use a mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, 2 to 3 minutes.
½ cup unsalted butter, 1 cup granulated sugar, ½ cup brown sugar
Add the eggs one at a time, beating well after each addition.
2 large eggs
Mix in the vanilla extract.
1 teaspoon vanilla extract
Gradually add the flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
½ cup milk
Fold in the diced apples until evenly distributed.
2 cups peeled, cored and diced apples
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack. While the cake cools, prepare the caramel glaze.
In a small saucepan, melt the butter over medium heat.
½ cup unsalted butter
Stir in the brown sugar and heavy cream, and bring to a boil. Let it boil for 2 minutes, stirring constantly.
½ cup brown sugar, ¼ cup heavy cream
Remove from heat and stir in the vanilla extract and a pinch of salt.
1 teaspoon vanilla extract, 1 pinch salt
Remove the cake from the pan and transfer to your serving plate, using the excess parchment paper as handles.
Pour the warm caramel glaze over the cooled cake, spreading it evenly with a spatula. Let the glaze set before serving.

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