Easy Apple Sheet Cake
This simple apple sheet cake delivers all the cozy autumn flavors you crave without the fuss of traditional apple desserts. Perfect for feeding a crowd, it comes together with just minutes of active preparation, leaving your kitchen filled with the irresistible aroma of baking apples.
Equipment
- 9x13-inch baking pan
- Electric Mixer
- Parchment Paper
Ingredients
For the cake
- 2 cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter softened (or ½ cup applesauce for a lower-fat option)
- 1 cup granulated sugar can reduce to ¾ cup if using sweeter apples
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk or ½ cup milk with 1½ teaspoons lemon juice
- 3 medium apples peeled and diced (about 3 cups - Honeycrisp, Granny Smith, or Braeburn work beautifully)
For the cinnamon sugar topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/3 cup chopped walnuts or pecans optional, for added texture
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9×13-inch baking pan generously with butter or cooking spray, then line with parchment paper, leaving a slight overhang on the sides to create "handles".
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined.
- Peel and core your apples, then dice them into roughly ½-inch pieces. If your apples are very juicy, pat them gently with a paper towel to remove excess moisture.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with flour (flour-buttermilk-flour-buttermilk-flour). Mix just until combined after each addition.
- Gently fold in the diced apples, ensuring they're evenly distributed throughout the batter. For concentrated apple flavor, you can reserve ½ cup of apple pieces to sprinkle on top before baking.
- Spread the batter evenly in the prepared pan. In a small bowl, mix together the cinnamon and sugar for topping, then sprinkle it evenly over the batter. If using nuts, scatter them on top now.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The cake will pull slightly away from the edges when done.
- Allow the cake to cool in the pan for 15 minutes before removing using the parchment paper handles. Cool completely on a wire rack before slicing.
Notes
Room temperature: Store covered at room temperature for up to 2 days
Refrigerator: Keeps well for up to 5 days in an airtight container
Freezer: Wrap individual slices in plastic wrap then aluminum foil and freeze for up to 3 months
For best texture: If refrigerated or frozen, warm slightly in the microwave for 15-20 seconds before serving
Refrigerator: Keeps well for up to 5 days in an airtight container
Freezer: Wrap individual slices in plastic wrap then aluminum foil and freeze for up to 3 months
For best texture: If refrigerated or frozen, warm slightly in the microwave for 15-20 seconds before serving
Nutrition
Calories: 265kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 55mgSodium: 230mgFiber: 2gSugar: 25g
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