The Scoop
Apple cake got a caramel-soaked upgrade, and it’s ready for its close-up!
This tender sheet cake is packed with tart Granny Smith apples and warm cinnamon, then finished with a buttery powdered sugar glaze swirled with salted caramel.
It’s soft, gooey, sweet-tangy, and exactly the kind of dessert that turns an ordinary Tuesday into a very good idea.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 2 sticks unsalted butter
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups Granny Smith apples, peeled and chopped
For the glaze:
- 1 stick unsalted butter
- 1/4 cup milk
- 3 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup salted caramel sauce, homemade or store-bought
Directions
- Preheat the oven to 400 degrees F.
- Butter or oil a 10x15-inch jellyroll pan or a 16.75x12-inch sheet pan.
- In a large bowl, combine the flour, the cinnamon, the baking soda, the salt, the granulated sugar, and the brown sugar.
- In a medium saucepan over medium-high heat, combine the 2 sticks of butter with the water until the butter melts and is boiling.
- Transfer the boiling butter mixture away from the heat and stir it into the flour mixture.
- Let the flour mixture cool slightly.
- Add the buttermilk, the eggs, and the vanilla into the slightly cooled flour mixture.
- Gently stir the apples into the batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake until a toothpick or fork inserted in the center comes out clean, about 20 minutes if using a jelly roll pan and about 17 minutes if using a half sheet pan.
- Let the cake cool in the pan on a wire rack, about 15-20 minutes.
- While the cake cools, in a large heat-proof bowl, combine the remaining butter and milk.
- Microwave the butter mixture until the butter is melted.
- Gradually stir the powdered sugar into the butter mixture until combined.
- Stir the vanilla and caramel into the sugar mixture until combined. If the glaze is too thin, add more of the powdered sugar to thicken.
- Evenly pour the glaze over the slightly warm cake.
- Let the glazed cake sit for 15 minutes.
- Slice and serve.
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