Caramel Apple Sheet Cake Recipes

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CARAMEL APPLE SHEET CAKE



Caramel Apple Sheet Cake image

This easy sheet cake is loaded with juicy apples and plenty of caramel flavor. The quick frosting has a little bit of tang thanks to sour cream -- though you can substitute Greek yogurt for a slightly lighter frosting with a similar flavor.

Provided by Erin Jeanne McDowell

Time 2h10m

Yield One 9-by-13-inch cake

Number Of Ingredients 20

Nonstick cooking spray
1/2 cup vegetable oil or another neutral oil, such as canola
4 tablespoons unsalted butter, melted
1 cup light-brown or dark-brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup buttermilk, at room temperature
2 medium apples, peeled, cored and chopped
1 1/2 sticks unsalted butter, at room temperature
1 cup dark-brown sugar
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Pinch ground cinnamon
1/2 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
  • For the cake: Whisk the oil and melted butter together in a large bowl. Add the brown sugar and granulated sugar and mix well to combine. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract and whisk to combine.
  • Whisk the flour, cinnamon, ginger, baking powder and salt together in a medium bowl. Add half of the flour mixture to the large bowl and stir with a rubber spatula to combine. Add the buttermilk and mix to combine. Add the remaining flour mixture and stir to combine. Fold in the apples.
  • Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
  • Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until very light and fluffy, 4 to 5 minutes. Add the confectioners' sugar in two additions, mixing well between additions and scraping the sides of the bowl down. Beat in the vanilla, cinnamon and sour cream.
  • Dollop the frosting over the top of the cooled cake and spread evenly. Serve immediately, or cover until ready to serve.

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