Fall is the perfect time to indulge in the cozy flavors of caramel and apple, and this sheet cake brings them together in a deliciously easy dessert. Forget the fuss of pie crusts and lattice tops; this cake is all about simplicity and flavor, with a moist apple-infused base and a rich caramel glaze that’ll have everyone asking for seconds.
Why This Recipe Works
- Simple Ingredients: Uses pantry staples and fresh apples for a cake that’s both accessible and delicious.
- One-Pan Wonder: Bakes in a single sheet pan, making cleanup a breeze and serving a crowd effortlessly.
- Perfect Texture: The cake is moist and tender, thanks to the apples and a careful balance of wet and dry ingredients.
- Caramel Glaze: A homemade caramel glaze adds a decadent finish that’s not too sweet, perfectly complementing the spiced apple flavor.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups diced apples (about 2 medium apples)
- 1/2 cup buttermilk
- For the caramel glaze: 1/2 cup butter, 1 cup packed brown sugar, 1/4 cup milk, 2 cups powdered sugar, 1 teaspoon vanilla extract
Equipment Needed
- 9×13 inch sheet pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Saucepan
Instructions
Preheat and Prep
Start by preheating your oven to 350°F and greasing your 9×13 inch sheet pan. This ensures your cake won’t stick and bakes evenly. While the oven heats, whisk together your dry ingredients—flour, baking soda, cinnamon, and salt—in a medium bowl. This not only combines them but also aerates the flour for a lighter cake.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This step is crucial for incorporating air into your batter, leading to a softer cake. Then, beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
Combine Wet and Dry
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. This method helps prevent overmixing, which can lead to a tough cake. Fold in the diced apples last, distributing them evenly throughout the batter for apple in every bite.
Bake to Perfection
Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden, and the cake will spring back when lightly touched.
Make the Caramel Glaze
While the cake cools slightly, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk, bringing to a boil for 1 minute. Remove from heat and whisk in the powdered sugar and vanilla until smooth. Pour over the warm cake, spreading to cover evenly. Let set before slicing.
Tips and Tricks
For the best results, use a mix of apple varieties for a more complex flavor and texture. Granny Smith offers tartness and holds up well, while Honeycrisp adds sweetness. Always dice your apples uniformly to ensure even baking. If you’re short on buttermilk, make a quick substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes. For a smoother glaze, sift your powdered sugar to remove any lumps before adding it to the caramel mixture.
Recipe Variations
- Nutty Twist: Add 1/2 cup of chopped walnuts or pecans to the batter for added crunch.
- Spice It Up: Incorporate 1/4 teaspoon of nutmeg or allspice into the dry ingredients for a warmer spice profile.
- Chocolate Drizzle: After the caramel glaze sets, drizzle with melted chocolate for a decadent finish.
- Boozy Version: Soak the diced apples in 2 tablespoons of bourbon or rum before adding to the batter for an adult twist.
Frequently Asked Questions
Can I use a different type of fruit?
Absolutely! While apples are the star here, pears or even peaches can be substituted for a different but equally delicious cake. Just ensure they’re diced to a similar size for even baking.
How do I store leftovers?
This cake keeps well at room temperature for up to 3 days, covered to prevent drying out. For longer storage, refrigerate for up to a week or freeze slices individually for up to 3 months.
Can I make this cake gluten-free?
Yes, simply substitute the all-purpose flour with your favorite gluten-free blend. Just ensure it’s a 1:1 substitution blend for the best texture.
Summary
This Caramel Apple Sheet Cake is a foolproof way to enjoy the flavors of fall with minimal effort. Moist, flavorful, and topped with a luscious caramel glaze, it’s sure to become a seasonal staple in your baking repertoire.
