Description
A moist and flavorful sheet cake topped with creamy caramel and crisp apples.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups chopped apples
- 1 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a small bowl, whisk together the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped apples.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, drizzle the caramel sauce over the top of the cake.
Notes
- For best results, use firm, tart apples like Granny Smith.
- You can add a sprinkle of cinnamon to the batter for extra flavor.
- Store any leftover cake at room temperature, covered.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Caramel Apple Sheet Cake, apple cake, caramel cake, sheet cake, easy dessert, fall baking