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A moist and cinnamon-kissed apple cake baked in a large 11 x 17-inch sheet pan, topped with a luscious caramel glaze. Perfect for fall gatherings and potlucks.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup brown sugar (loosely packed)
  • 1 teaspoon ground cinnamon
  • 1 cup butter
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups chopped apples (about 2 medium apples)
  • For the glaze: 1/2 cup butter
  • For the glaze: 1/4 cup milk
  • For the glaze: 3 1/2 cups powdered sugar
  • For the glaze: 1/2 teaspoon vanilla extract
  • For the glaze: 1/4 cup caramel sauce
  • For the glaze: dash of salt

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup granulated sugar, 1 cup brown sugar, and 1 teaspoon ground cinnamon in a large bowl.
  3. Heat 1 cup butter and 1 cup water in a saucepan over medium-high heat until just boiling.
  4. Pour the hot butter-water mixture into the dry ingredients and mix on low speed for about 2 minutes to combine.
  5. Mix in 1/2 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract until the batter is smooth.
  6. If using very juicy apples, blot 2 cups chopped apples dry with a paper towel.
  7. Gently fold 2 cups chopped apples into the batter, avoiding overmixing.
  8. Spray an 11 x 17-inch sheet pan with nonstick spray, pour the batter into the pan, and smooth it evenly, keeping the apples distributed.
  9. Bake 17–20 minutes, rotating the pan halfway through if needed, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. While the cake is baking or immediately after removing it from the oven, melt 1/2 cup butter and 1/4 cup milk (microwave or stovetop), then whisk in 3 1/2 cups powdered sugar, 1/2 teaspoon vanilla extract, 1/4 cup caramel sauce, and a dash of salt until smooth to make the glaze.
  11. Pour the warm glaze over the warm cake so it soaks in and creates a shiny finish.

Notes

Choose firm, slightly tart apples like Fuji, Honeycrisp, or Granny Smith for best texture and flavor balance., Cut apples into small, even chunks for even distribution and baking., Avoid overmixing after adding apples to keep cake tender and light., Blot very juicy apples dry to prevent too wet batter., Watch closely during the last minutes of baking as sheet cakes can brown quickly at 400°F. Rotate pan halfway for even baking if needed., For best glaze absorption, pour over warm cake. For thicker glaze, wait until cake cools slightly., Variations: add 1/2 to 3/4 cup chopped pecans or walnuts, mix 1/2 teaspoon nutmeg or pumpkin pie spice with cinnamon, substitute buttermilk with plain yogurt or sour cream, stir in 1/2 cup raisins, or top with a streusel made from butter, brown sugar, flour, and oats.

Nutrition

Find it online: https://margorecipes.com/caramel-apple-sheet-cake/