Every time I craft my Salted Caramel Apple Sheet Cake, I discover a new reason to celebrate homemade desserts. The tender apple pieces, sprinkled with cinnamon and finished with a shiny salted caramel drizzle, create a unique experience that invites you to enjoy a slice of delightful culinary art.

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I recently tried out this Caramel Apple Sheet Cake and man, it ended up being a real treat. I started off with a mix of 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and a good sprinkle of ground cinnamon; I was careful not to forget the 1/4 teaspoon salt too.

After creaming 1/2 cup unsalted butter with 1 cup granulated sugar until light and fluffy, I mixed in 2 large eggs, a dash of vanilla extract, and 1/2 cup buttermilk. Then I gently folded in two chopped apples, letting their flavor sink in.

But here’s where it got really interesting – I whipped up a salted caramel glaze using 1 cup granulated sugar, 6 tablespoons unsalted butter, 1/2 cup heavy cream and just a pinch of kosher salt. I spread it over the cake and it looked just like something youd expect from those famous sheet cake recipes that keep everyone wanting more during Thanksgiving or any festive occasion.

Why I Like this Recipe

I really love this recipe because it gives me that perfect mix of flavors that makes every bite feel warm and comforting.
I like how simple it is to make even though it tastes fancy and impresses everyone when I serve it.
I enjoy the way the apples blend with the cinnamon and salted caramel glaze adding a sweet and tangy twist that makes it feel like a special treat.
I also appreciate how this recipe makes a cool dessert for any holiday or gathering without being too complicated to whip up.

Ingredients

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Flour gives a carbohydrate base that makes the cake structure strong but not fibrous.
Apples add freshness, natural sweetness and fiber even though its character is distinctly humble.
Buttermilk infuses a tang and moisture that tenderizes the cake and keeps it light.
Sugar and butter create a rich, luscious caramel glaze that anoints the apple topping.
Cinnamon brings warm spice notes that perfectly complement the apples and sweet caramel glaze.
Salt ensures balanced flavors in both the cake and caramel glaze.
Heavy cream enriches the caramel’s texture, adding creaminess and smooth finish to every bite.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

2 apples, peeled, cored and chopped small

1 cup granulated sugar (for the caramel glaze)

6 tablespoons unsalted butter (for the caramel glaze)

1/2 cup heavy cream (for the caramel glaze)

1/2 teaspoon kosher salt (or to taste for the glaze)

How to Make this

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1. Preheat your oven to 350°F and grease a 9×13 inches baking pan.

2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon and 1/4 tsp salt.

3. In another bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy.

4. Beat in 2 large eggs one at a time then stir in 1 tsp vanilla extract.

5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the flour mixture.

6. Fold in the chopped apples (2 apples, peeled, cored and chopped small) making sure they are evenly distributed in the batter.

7. Pour the batter into the prepared pan and bake for about 30-35 minutes until a toothpick inserted in the center comes out clean.

8. While the cake is baking, make the caramel glaze by heating 1 cup granulated sugar in a medium saucepan over medium heat. Let it melt until it turns a nice amber color.

9. Stir in 6 tbsp unsalted butter, then slowly mix in 1/2 cup heavy cream and 1/2 tsp kosher salt (or more to taste) until you have a thick, shiny glaze.

10. Once the cake is done, let it cool in the pan for about 10 minutes then drizzle the salted caramel glaze over the warm cake and serve. Enjoy!

Equipment Needed

1. Oven – you’ll need this to preheat at 350°F and bake the cake.
2. 9×13 inches baking pan – make sure to grease it before pouring in the batter.
3. Large mixing bowl – for whisking together the dry ingredients.
4. Medium mixing bowl – helps in creaming the butter and sugar.
5. Whisk – to blend dry ingredients smoothly.
6. Electric mixer or hand mixer – to cream the butter and sugar until light and fluffy.
7. Measuring cups and spoons – essential for accurate amounts.
8. Spatula – used for folding in the apples and mixing ingredients.
9. Knife and cutting board – for peeling, coring and chopping the apples.
10. Medium saucepan – needed to heat and melt the sugar for the caramel glaze.
11. Toothpick – to test if the cake is done baking.

FAQ

What type of apples should I use? – You can use any apple you like, but firmer ones like Granny Smith or Honeycrisp work best because they hold up well during baking.

Can I substitute buttermilk? – Yup, if you dont have buttermilk, you can add a tsp of lemon juice to a half cup of regular milk and let it stand for 5 mins to get that tangy effect.

How do I know when the cake is done? – Just stick a toothpick right in the center, if it comes out mostly clean with a few crumbs, its ready. Dont overbake it or it might be too dry.

What do I do if I dont have heavy cream for the caramel glaze? – You can use whole milk as a substitute, but the glaze might not be as rich and smooth. Its always best to use heavy cream if you can.

Caramel Apple Sheet Cake Recipe Substitutions and Variations

If you dont have buttermilk, try mixing 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice and let it sit for about 5 min before using.
If you need a substitute for unsalted butter in the batter, you can use margarine or even a light olive oil which works pretty well in a pinch.
You can exchange all-purpose flour for a gluten free blend if that’s what you prefer, but keep note that the texture of the cake may change a little bit.
Instead of granulated sugar in the cake, you might use brown sugar for a slightly richer, caramel like flavor though it will affect the texture just a bit.
If heavy cream for the caramel glaze is not available, heavy whipping cream works fine too or you can try half and half if you need a lighter option.

Pro Tips

1. Make sure your butter and buttermilk are at room temp before you start, this helps the ingredients mix better and stops clumping.
2. Don’t overmix the batter when you add the flour and buttermilk. Overmixing can make the cake tough so mix just til they are combined.
3. When working on the caramel glaze, stir it constantly and keep a close eye on the color so it doesn’t burn – it can go from amber to burnt very quick.
4. After folding in the apples, check that they’re evenly spread out in the batter so every bite gets some fruity flavor, which really makes a difference.