Sometimes you need to make a cake that will provide dessert for a larger crowd and this apple sheet cake will do that for you. Depending on how large you cut the pieces you can get anywhere from 12 – 18 slices. It’s a cake that packs a punch with the spicy apple flavor and the rich caramel topping. When making any kind of apple dessert it’s best to use several types of apples if you can as it enhances the flavor.
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Apple Sheet Cake with Caramel Sauce
Serves 12 – 15
- 2 cups of sugar
- 1 1/4 sticks of unsalted butter at room temperature
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 lbs assorted apples, peeled, cored, coarsely grated
- 1/2 cup walnuts, toasted, chopped
- 1/2 cup raisins
- 1 cup caramel sauce – purchased or make your own*
*recipe for the caramel sauce is in the widget below
- Preheat oven to 350
- Butter and flour a 9 x 13″ pan
- Whisk together the flour, salt, baking powder, baking soda, and cinnamon in a large bowl. Set aside.
- in a stand mixer with the paddle attached beat the butter and sugar on high until light and fluffy.
- Turn to low and mix in the eggs, one at a time followed by the vanilla.
- Add the flour mixture and stir on low until just combined.
- With the mixer on slow, mix in the grated apple.
- Stir in the raisins.
- Add the batter to the prepared pan and bake in the preheated oven for about 55 minutes until a toothpick comes out clean.
- Cool on a wire rack for about 10 minutes.
- While the cake is cooling toast the walnuts either in a pan on top of the stove or in the oven.
- Warm the caramel sauce and pour over the top of the warm cake. Spread it evenly over the top.
- Sprinkle with the toasted walnuts.
How Was the Apple Sheet Cake with Caramel Sauce?
Mighty tasty if you ask me. It’s a very moist cake thanks to all of the apple. The spice comes through very nicely and the walnuts add a lovely crunch. The caramel soaks in and makes a sweet, slightly chewy topping that is just heavenly. I don’t know how this would taste with the store bought caramel, I can only tell you my experience with homemade.
All in all a delicious cake that would be excellent for a pot luck or just to celebrate apples.
The caramel sauce recipe I used is HERE and it’s a good one!
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Apple Sheet Cake with Caramel Sauce
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 - 15 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups of sugar
- 1 1/4 sticks of unsalted butter at room temperature
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 lbs assorted apples, peeled, cored, coarsely grated
- 1/2 cup walnuts, toasted, chopped
- 1/2 cup raisins
- 1 cup caramel sauce – purchased or make your own*
Instructions
- Preheat oven to 350
- Butter and flour a 9 x 13″ pan
- Whisk together the flour, salt, baking powder, baking soda, and cinnamon in a large bowl. Set aside.
- In a stand mixer with the paddle attached beat the butter and sugar on high until light and fluffy.
- Turn to low and mix in the eggs, one at a time followed by the vanilla.
- Add the flour mixture and stir on low until just combined.
- With the mixer on slow, mix in the grated apple.
- Stir in the raisins.
- Add the batter to the prepared pan and bake in the preheated oven for about 55 minutes until a toothpick comes out clean.
- Cool on a wire rack for about 10 minutes.
- While the cake is cooling toast the walnuts either in a pan on top of the stove or in the oven.
- Warm the caramel sauce and pour over the top of the warm cake. Spread over the top. Sprinkle with the toasted walnuts.
Notes
Caramel Sauce Recipe:*
- 1 cup sugar
- 6 TBS unsalted butter
- 1/2 cup heavy whipping cream
- pinch of salt
*It’s important to have everything ready to go when you are making caramel because it’s a fast process
- Heat the sugar in a heavy bottomed 2 to 3 quart pan (you need a good pot for this, don’t mess around. You need even, steady, and hot. If you use a crappy pan some of the sugar will burn and your caramel sauce will taste like burned sugar which is one of the worst tastes and smells for that matter, in the world.) As it starts to melt, keep stirring. Once it boils, STOP stirring.
- As soon as the sugar melts and it is a lovely amber color toss in the butter and stir/whisk until the butter is melted. It will foam up when you add the butter. Don’t worry!
- Once the butter has melted pull the pan from the heat, count to three, then slowly add the cram to the pan and whisk to incorporate. It will foam up again!
- The foaming up is why you need the deep pan.
- Whisk until the sauce is smooth and cool slightly in the pan then pour into a glass mason jar or the like and let sit to room temperature.
- It will store for up to two weeks
- Makes just over a cup.
Keywords: apples, apple cake, sheet cake, caramel
