Caramel Apple Sheet Cake
Southern desserts have a way of making any occasion feel special, and one of my all-time favorites is Caramel Apple Sheet Cake. This cake is rich, moist, and full of the warm, comforting flavors of cinnamon-spiced apples and creamy caramel.
Equipment
- Mixing bowls
- Electric Mixer or Whisk
- Measuring Cups and Spoons
- 9x13-inch Sheet Pan
- Rubber Spatula or Wooden Spoon
- Cooling Rack
- Saucepan
- Parchment Paper or Baking Spray
Ingredients
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs lightly beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup butter
- 1/3 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Apple Topping:
- 2 tablespoons butter
- 8 cups apples peeled and cored and diced into ½-inch chunks (a tart baking apple such as Granny Smith works well)
- ½ cup brown sugar packed
- 1 tablespoon corn starch
- 1 teaspoon ground cinnamon
- Caramel sauce
Instructions
- Preheat your oven to 375°F. Spray a 10x15-inch jelly roll pan with non-stick cooking spray, making sure it’s well-coated to prevent the cake from sticking.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. This will ensure that all the dry ingredients are evenly distributed in the cake batter.
- In a medium saucepan, heat the butter and water over medium-high heat. Stir occasionally until the butter melts and the mixture begins to simmer. Once simmering, remove the saucepan from the heat.
- Pour the hot butter and water mixture into the bowl with the dry ingredients. Stir until everything is just combined. Be careful not to over-mix.
- Add the lightly beaten eggs, sour cream, and vanilla extract to the mixture. Stir until smooth and fully combined. The batter should be thick and creamy.
- Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5-10 minutes, just until warm.
- While the cake cools, make the frosting. In a medium saucepan, melt the butter and milk over medium heat. Once the butter is fully melted, raise the heat to medium-high and bring the mixture to a simmer. Remove from heat and whisk in the powdered sugar, vanilla extract, and cinnamon until smooth and combined.
- Pour the frosting over the warm cake and spread it out evenly with a spatula. Let the frosting settle into the cake as it cools.
- In a large pot, melt the butter over medium heat. Add the diced apples and cook for about 5 minutes, stirring frequently. In a small bowl, combine the brown sugar, corn starch, and cinnamon. Stir this mixture into the apples and cook until the apples are tender, about 10-12 minutes. Be sure not to overcook them; they should still hold their shape.
- Remove the apple topping from the heat and let it cool to room temperature. Once the apples are cool, spread them evenly over the frosted cake. Drizzle with caramel sauce, if desired, and serve. Enjoy this Caramel Apple Sheet Cake with your loved ones, and share the warmth and flavors of Southern comfort.
Nutrition
Serving: 1servingCalories: 345kcalCarbohydrates: 54gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 202mgPotassium: 67mgFiber: 2gSugar: 45gVitamin A: 462IUVitamin C: 2mgCalcium: 27mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Tried this recipe?Let us know how it was!