Description
Salted caramel apple sheet cake folds fresh apples into spiced batter and finishes with caramel drizzle. The sweet-salty combo makes it a fall standout.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Fruit and Topping:
- 2 cups diced apples
- 1 cup salted caramel sauce
Instructions
- Warm your oven to precisely 350°F and position the rack in the center to ensure even baking.
- Combine the 2 cups flour, 1 ½ cups sugar, baking powder, baking soda, and salt in a spacious mixing bowl, blending the dry ingredients thoroughly.
- Incorporate the 1 cup softened butter, 4 eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk into the dry mixture, whisking until your batter reaches a smooth, silky consistency.
- Gently fold in the 2 cups diced apples, distributing them evenly throughout the batter without overmixing.
- Transfer the batter to a greased 9×13 inch sheet cake pan, spreading it into an even layer with a rubber spatula.
- Drizzle the 1 cup salted caramel sauce across the surface of the batter, creating a beautiful marbled pattern.
- Slide the pan into the preheated oven and bake for exactly 32-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Remove the cake from the oven and allow it to rest for 45-60 minutes at room temperature, letting the flavors settle and the texture become perfectly moist.
Notes
- Grate the apples instead of dicing for a more delicate texture that melts into the cake.
- Sprinkle a pinch of cinnamon into the batter to enhance the apple flavor and add warmth.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend.
- Serve the cake slightly warm with a scoop of vanilla ice cream for an extra decadent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 480 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg