This Caramel Apple Sheet Cake is moist and buttery, with cinnamon and apples throughout. Plus a silky icing infused wth caramel flavor that is to die for!
Well, it’s October! October, you guys. It’ll be Thanksgiving before we know it. Crazy.
While I do love pumpkin all year long, it seems that most people don’t really embrace it until Fall rolls around. And I get that. Pumpkin, Halloween, autumn leaves << synonymous with one another. But apples? Apples are different for some reason. They are consumed January-December. Maybe because apples are more versatile? Regardless, Fall is definitely apple season and recipes using them are in abundance.
We’re looking forward to our annual trip up to Apple Hill to get our fill of cider and donuts. And I’ll be bringing back a bag of freshly picked whole ones, too, so I can keep making this Caramel Apple Sheet Cake. I can’t say enough about it. It tastes as good as it sounds. Even better!
- 2 sticks (1 cup) unsalted butter
- 1 cup water
- 2 cups + 2 tablespoons all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup sour cream
- 2 eggs
- 1 medium apple , diced small (about 1 1/4 cups)
- 3 tablespoons milk
- 1/2 stick (1/4 cup) unsalted butter
- 1 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons caramel topping
Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.
In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.
In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well.
Pour batter evenly into the prepared pan (batter will be loose.) Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool for 20 minutes.
Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine.
Pour icing over the cake while it’s cooled, but still slightly warm. Allow to set for about 15 minutes.
Slice into squares and enjoy!
• I chose not to peel the apples, but you can if you want! For the icing, make sure you use caramel topping, not caramel syrup, for optimal results.
• Leftovers should be covered and kept in the refrigerator for up to 5 days.
adapted from Mom On Timeout
Other Sheet Cake recipes perfect for Fall!
Gingerbread Texas Sheet Cake – Lemons For Lulu
Pumpkin Sheet Cake – Two Peas and Their Pod
Cinnamon Roll Cheesecake – Taste and Tell