I think naming recipes is a tricky business. One has to be accurate and appealing all at once. When I decided to make up this fantastic recipe, I couldn’t imagine finding a more mouth-watering combination of words: Caramel Apple Sheet Cake. It sounds good. And let me tell you, the finished dish lives up to the name.
True, I am a little biased—I’ve got a thing for sheet cake.
The proportion of cake to frosting or icing in a delicious sheet cake recipe is unbeatable. Each bite of a sheet cake comes perfectly topped with a delicious little dollop of frosting. (Is anyone else’s mouth suddenly watering?)
The amount of frosting on a sheet cake is enticing. You just can’t get that ratio from a layer cake.
People go all crazy over pumpkin spice in the fall. And, hey, I like pumpkin spice as much as the next person. But what I really look forward to in the fall is the resurgence of caramel apples. There’s just something awesome about a snack with an incredible amount of caramel that you can justify eating because really, at its core, it’s an apple. Apples are healthy. So when I started making caramel apple sheet cake, I found the perfect mixture of two awesome desserts.
Apples: You’ll want to chop the apples pretty finely for this recipe. No big chunks. Chopping the apples into finer slices helps to make sure they get evenly distributed throughout the cake.
Although I have experimented with adding more fruit to this recipe, I settled on this as my perfect ratio. More fruit means more moisture—and in a thin sheet cake, moisture can actually be a bad thing. The cake is so thin that adding too much extra moisture makes it almost soggy. Chopping the apple into finer pieces rather than using large chunks also help distribute the moisture throughout the cake and avoiding any soggyness.
Baking: A full 10×15 pan is necessary for baking. You might be tempted to try a 9×13 pan instead. (“It’ll fit, right?”) Don’t bother. In a smaller pan the cake won’t cook right.
Be careful not to overbake this recipe. Sheet cakes are so thin that there is some serious danger of overbaking or even burning the recipe.
Icing: Make sure you add the hot icing when the cake itself is hot out of the oven.
Serving: I like to serve this cake chilled, even cold. It’s straight out of the fridge and onto the table kinda cake.
This cake is even better a day or two after it’s baked.
- 1 Cup Butter
- 1 Cup Water
- 2 Cups All-Purpose Flour
- 1 1/2 Cup Brown Sugar, Firmly Packed
- 2 Cups Apples, Peeled and Chopped
- 2 Eggs, Lightly Beaten
- 1/2 Cup Sour Cream
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 2 Tablespoon Butter
- 3 Tablespoon Milk
- 1/2 Cup Brown Sugar
- 1 Cups Confectioners Sugar
- 1 Teaspoon Vanilla
- Spray a 15x10 inch baking pan with nonstick cooking spray. Preheat oven to 375 degrees.
- In a large saucepan, bring butter and water to a boil. Remove from heat and stir in flour, brown sugar, chopped apples, eggs, sour cream, vanilla, salt, baking soda, and cinnamon. Mix just until evenly combined. Pour into prepared pan and bake 18-22 or until a toothpick comes out clean.
- Meanwhile, in a saucepan over medium heat, melt the butter. Add the milk and brown sugar. Bring to a boil and boil vigorously for 1 minute. Remove from heat and beat in confectioners sugar and vanilla until blended and smooth. (Adjust thickness, only if necessary, with more milk, so frosting is pourable~I didn't need to add any). Pour icing over warm cake. Cool completely, before serving. Store in the refrigerator.