Caramel Apple Sheet Cake
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.
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 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla
2 Granny Smith apples (2 medium size apples), peeled and chopped into 1 inch cubes
Frosting
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)
Instructions
- Preheat the oven to 400 degrees. Use parchment paper to line a 10×15 jelly roll pan or a cookie sheet with high sides. This makes it easy to remove the cake. Or you can spray the pan well with nonstick spray.
- In a large bowl, combine the flour, baking soda, salt, sugar, brown sugar, and cinnamon. Set aside.
- In a saucepan over medium-high heat, combine the butter with 1 cup water and bring to just 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. (insert Schitts Creek Meme)
- Pour the batter into the prepared 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
- While the cake cools, combine the butter and milk in a microwave safe bowl. Microwave about 90 seconds or until the butter is melted.
- Transfer the milk/butter mixture to a large bowl, then add in the powdered sugar one cup at a time and whisk after each until smooth. Stir in the vanilla and caramel sauce until combined. Pour over the cake and spread evenly. Let set for about 15 minute before slicing.