Caramel Apple Sheet Cake
  1. For the cake: Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and kosher salt.

  3. In a large bowl, whisk together the oil, brown sugar, and granulated sugar until well combined. Whisk in the eggs, 1 at a time, until fully combined. Whisk in the vanilla. Gradually whisk in the flour mixture, alternating with the buttermilk, until no flour pockets remain and everything is just combined. Fold in the apples.

  4. Pour the batter into the prepared pan. Use a rubber spatula to smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

  5. Allow the cake to cool completely in the pan on a wire rack.

  6. For the caramel frosting: In a medium saucepan, melt the butter over medium-low heat. Whisk in the brown sugar and cook, stirring constantly, until the sugar is mostly dissolved, 2 to 3 minutes. Increase the heat to medium and add ¼ cup of the buttermilk. Bring the mixture to a boil, stirring constantly, for 1 minute. Immediately pour the mixture into a medium heat-proof mixing bowl. Whisk in the powdered sugar, vanilla, and the remaining 2 tablespoons buttermilk until completely combined. If the mixture seems too stiff, add more buttermilk, 1 tablespoon at a time, until smooth and pourable.

  7. Working quickly, pour the frosting over the cooled cake, spreading evenly. Allow the glaze to set for at least 1 hour and up to 1 day.

  8. Before serving, sprinkle the cake with the flaky salt and slice it into 12 pieces.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration🍂Fall🎉Holiday

Season🍂Fall

DifficultyMedium ⏰ 1h

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