Caramel Apple Sheet Cake

This was a major hit in our house and any person who happened to be in our house for the 2 days this cake lasted. It went very quickly. The fact that it’s a sheet cake makes life so much easier too. I need to mention that the batter for this cake was possibly as good as the cake so be warned that you will need willpower both while mixing this cake and afterwards.

It’s a super moist cake with chunks of apples and frosting. The frosting! It’s a caramel frosting that basically takes this cake from great to holy crap, that is amazing. It’s the kind of cake where we just left a fork in the pan because we all just would walk by and take random bites. Sometimes you just need a hit of the good stuff.

Go grab yourself some Granny Smith apples, lord knows they are everywhere right now, and make this super easy cake.

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Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1 cup brown sugar

1 teaspoon ground cinnamon

2 sticks butter

1/2 cup buttermilk

2 large eggs

1 teaspoon vanilla

2 cups peeled and chopped Granny Smith apples (2 medium size apples)

Frosting Ingredients

1 stick butter

1/4 cup milk

3 cups powdered sugar, sifted

1/2 teaspoon pure vanilla extract

1/4 cup salted caramel sauce (homemade or store-bought- might I suggest my amazing caramel recipe)

Directions

1. Preheat the oven to 400 degrees. Non stick spray a 10x15 jelly roll pan or a cookie sheet with high sides.

2. In a large bowl, combine the flour, baking soda, salt, sugar, brown sugar, and cinnamon. Set aside.

3. In a saucepan over medium-high heat, combine the butter with 1 cup water and bring to a boil. Once boiling, remove from heat and pour into the flour mixture. Mix and then add the buttermilk, eggs, and vanilla. Mix until combined, then fold in the apples.

4. Pour the batter into the pan. Bake for 15-20 minutes, check at 15 minutes. Once a toothpick in the center comes out clean, remove and let cool.

Frosting Directions

1. While the cake cools, combine the butter and milk in a microwave safe bowl. Microwave about 90 seconds or until the butter is melted.

2. Mix in the powdered sugar a little at a time until combined. Stir in the vanilla and caramel sauce until combined. Pour over the cake and spread evenly. Let set for about 15 minute before slicing.

Recipe adapted from Handle The Heat