Recipe courtesy of Erin Jeanne McDowell
Recipe courtesy of Erin Jeanne McDowell
Watch how to make this recipe.
Caramel Apple Sheet Cake
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- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: One 9-by-13-inch cake
This easy sheet cake is loaded with juicy apples and plenty of caramel flavor. The quick frosting has a little bit of tang thanks to sour cream -- though you can substitute Greek yogurt for a slightly lighter frosting with a similar flavor.
- Level: Easy
- Total: 2 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: One 9-by-13-inch cake
Ingredients
Cake:
Frosting:
Directions
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25m
Easy
CLASS
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
- For the cake: Whisk the oil and melted butter together in a large bowl. Add the brown sugar and granulated sugar and mix well to combine. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract and whisk to combine.
- Whisk the flour, cinnamon, ginger, baking powder and salt together in a medium bowl. Add half of the flour mixture to the large bowl and stir with a rubber spatula to combine. Add the buttermilk and mix to combine. Add the remaining flour mixture and stir to combine. Fold in the apples.
- Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
- Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until very light and fluffy, 4 to 5 minutes. Add the confectioners' sugar in two additions, mixing well between additions and scraping the sides of the bowl down. Beat in the vanilla, cinnamon and sour cream.
- Dollop the frosting over the top of the cooled cake and spread evenly. Serve immediately, or cover until ready to serve.
