Apple Cinnamon Sheet Cake
This Apple Cinnamon Sheet Cake perfectly balances the warmth of cinnamon with the natural sweetness of fresh apples, creating a dessert that's both comforting and sophisticated. The tender crumb, studded with juicy apple pieces and crowned with a buttery cinnamon streusel, makes this recipe a standout among apple desserts.
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Electric Mixer
- Mixing Bowls
- Cooling Rack
Ingredients
For the Cake
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
- 1 cup granulated sugar can substitute coconut sugar for a less refined option
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream Greek yogurt works beautifully as a lighter alternative
- 3 medium apples peeled and diced (about 3 cups) - Honeycrisp, Granny Smith, or Braeburn varieties work best
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/4 cup cold unsalted butter cubed
- 1/2 cup chopped walnuts or pecans optional
For the Optional Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk or apple cider
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang on the sides.
- Peel, core, and dice your apples into roughly 1/2-inch cubes. If needed, toss with a teaspoon of lemon juice to prevent browning.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and sour cream until just combined.
- Gradually fold the dry ingredients into the wet mixture, mixing just until no flour pockets remain.
- Gently fold in the diced apples, ensuring they're evenly distributed throughout the batter.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold cubed butter and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs. Mix in the optional nuts.
- Spread the batter evenly in your prepared baking pan, then sprinkle the streusel topping uniformly over the surface.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a cooling rack. Let cool for another 15 minutes.
- If adding the optional glaze, whisk together the powdered sugar, milk or apple cider, and vanilla until smooth, then drizzle over the cooled cake.
Notes
For a healthier version, you can reduce the sugar to 3/4 cup, substitute half the all-purpose flour with whole wheat pastry flour, replace the sour cream with Greek yogurt, and swap half the butter with unsweetened applesauce.
This cake tastes even better on day two as the flavors meld, making it perfect for preparing ahead for events or gatherings.
Store unglazed cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days if glazed.
The cake freezes beautifully for up to 3 months. Wrap individual portions in plastic wrap and then foil before freezing.
Nutrition
Calories: 285kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 55mgSodium: 135mgPotassium: 120mgFiber: 2gSugar: 26gVitamin C: 2mgCalcium: 4mgIron: 6mg
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