Caramel Apple Sheet Cake
This quick and easy caramel apple sheet cake is a sweet, sticky, and delicious way to up autumn’s apples! Yield: 9 x 13-inch cake
Servings: 16 slices
Ingredients
- 3 medium baking apples (recommend Honeycrisp, Braeburn, or Gala),
- ⅓ cup unsalted butter melted
- 1 ⅔ cups dark brown sugar packed
- 1 cup apple butter
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- caramel sauce (homemade or store-bought to top
Instructions
- Preheat oven to 350℉. Lightly grease 9x13-inch baking pan and set aside.
- Peel, core, and shred one of the apples. Core the remaining apples and thinly slice.
- In a large bowl, mix together melted butter, brown sugar, apple butter, eggs, and vanilla. Add in flour, cinnamon, baking powder, baking soda, and salt. Stir to combine. Fold in shredded apple.
- Spread batter into prepared baking pan. Arrange apple slices over leveled batter. Bake for 40-45 minutes until toothpick inserted in center of cake comes out clean. Allow cool completely. Garnish with caramel sauce topping before serving.
Notes
recipe adapted from Apple Sheet Cake
All images and text ©The Little Epicurean
Nutrition
Calories: 237kcal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 150mg | Potassium: 111mg | Fiber: 2g | Sugar: 32g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg