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Caramel Apple Sheet Cake is the ultimate treat when cooler weather sets in. It is buttery tender and speckled with warm cinnamon and real apple, all topped with a luscious caramel-infused icing that melts into every bite.
Ingredients
- Unsalted butter: adds richness and moisture to the batter and the icing
- Water: helps melt the butter and start the batter base
- All-purpose flour: provides the structure for a soft yet sturdy crumb
- Granulated sugar: sweetens the cake evenly without overpowering the apple flavor
- Kosher salt: balances sweetness and enhances overall taste
- Baking soda: gives the cake lift without a heavy texture
- Cinnamon: gives a warm aromatic note perfect for pairing with apples
- Sour cream: adds tang and helps create a tender crumb
- Eggs: bind everything together and give the cake stability
- Medium apple: choose firm fresh apples and either grate or finely dice them for even texture
- Whole milk: adds body to the icing and helps dissolve the sugar
- Powdered sugar: creates the base for the silky icing
- Vanilla extract: enhances the sweetness in the frosting
- Caramel sauce: gives the icing its signature flavor and richness
Step-by-Step Instructions
- Prepare the Pan:
- Lightly coat a 10 by 15 inch jelly roll pan with nonstick spray and set aside
- Melt Butter and Water:
- In a medium saucepan over medium heat bring the butter and water to a boil stirring often until fully melted then remove from heat and let cool slightly
- Mix Dry Ingredients:
- In a large bowl whisk together the flour sugar salt baking soda and cinnamon until evenly combined
- Blend Wet Ingredients:
- In a separate bowl whisk the sour cream and eggs until smooth and fully blended
- Combine Wet and Dry:
- Add the egg and sour cream mixture to the dry ingredients stirring gently until a thick batter forms
- Fold in Apples:
- Gently stir in the diced or grated apple making sure they are evenly distributed
- Add Melted Butter:
- Slowly stir in the slightly cooled butter and water mixture until the batter becomes looser and well incorporated
- Bake the Cake:
- Pour the batter evenly into the prepared pan and bake at 350 degrees Fahrenheit for 25 to 27 minutes until the center springs back when lightly touched
- Cool Before Frosting:
- Let the cake cool in the pan until just slightly warm to the touch
- Make the Icing:
- In a microwave safe bowl combine butter and milk and heat for 45 seconds then in 15 second bursts until melted whisk smooth then stir in powdered sugar vanilla and caramel sauce whisking until the icing is thick yet pourable
- Ice the Cake:
- Pour the icing over the warm cake using a spatula to gently spread it to the edges allow to set fully before slicing
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This cake reminds me of the fall days we spent in Apple Hill gathering cider and coming home to make this exact dessert with apples still cool from the orchard
Storage Tips
To store cover tightly and refrigerate for up to five days To freeze let the icing set completely then wrap in two layers of plastic followed by foil it keeps well for two months and thaws best overnight in the fridge
Ingredient Substitutions
You can replace sour cream with plain Greek yogurt Use any firm apple you enjoy eating raw If you are out of caramel sauce a thick dulce de leche can work
Serving Suggestions
Serve warm with a scoop of vanilla ice cream Pairs perfectly with hot apple cider or coffee Top with chopped toasted pecans for extra crunch
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Cultural Context
Sheet cakes have been a classic American dessert especially popular for potlucks and family gatherings The caramel apple combination reflects fall harvest traditions and the use of orchard fruits during cooler months
Frequently Asked Questions About Recipes
- → What type of apple works best?
Firm, tart apples like Granny Smith work well, but you can use your favorite apple variety for flavor and texture.
- → Can I substitute sour cream in the batter?
Yes, full-fat Greek yogurt can be used as a substitute for sour cream for a similar tang and moisture.
- → How do I know when the cake is done baking?
Bake until the center springs back when touched lightly and a toothpick inserted near the center comes out clean.
- → Can I freeze the frosted cake?
Yes, freeze the frosted cake after the icing sets. Wrap tightly in plastic and foil, and thaw overnight in the fridge.
- → What pan size is recommended?
A 10×15 inch jelly roll pan is ideal. If using a 9×13 pan, add about 10 extra minutes to baking time.
- → How should leftovers be stored?
Store leftovers in a sealed container in the refrigerator for up to five days to maintain freshness.