Salted Caramel Apple Sheet Cake

Indulge in the delightful flavors of autumn with our irresistible Salted Caramel Apple Sheet Cake recipe. This moist and flavorful cake combines the richness of caramel with the comforting taste of fresh apples, making it a perfect treat for any occasion, from family gatherings to cozy evenings at home. Follow our step-by-step guide to create a dessert that will leave everyone craving more.

Ingredients:

For the Cake:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 cup brown sugar, packed

2 cups peeled and finely chopped apples

1 teaspoon vanilla extract

1 cup buttermilk

For the Salted Caramel Sauce:

1 cup granulated sugar

1/4 cup water

6 tablespoons unsalted butter, cut into pieces

1/2 cup heavy cream

1 teaspoon sea salt

For the Frosting:

1/2 cup unsalted butter, softened

3 cups powdered sugar

1/4 cup salted caramel sauce (from above)

2-3 tablespoons milk

1 teaspoon vanilla extract

Instructions:

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

Make the Cake Batter:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined.

Add eggs and vanilla extract, mixing well.

Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined.

Fold in chopped apples.

Pour batter into the prepared pan, spreading it evenly.

Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Prepare the Salted Caramel Sauce:

In a medium saucepan, combine granulated sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves and turns a deep amber color.

Remove from heat and carefully add butter, stirring until melted.

Slowly pour in heavy cream, stirring constantly until smooth.

Stir in sea salt and let the sauce cool slightly.

Make the Frosting:

In a large bowl, beat softened butter until creamy.

Gradually add powdered sugar, salted caramel sauce, milk, and vanilla extract, beating until smooth and fluffy.

Finish the Cake:

Once the cake is completely cool, spread the frosting evenly over the top.

Drizzle with additional salted caramel sauce for extra indulgence.

Serving Tips:

Fresh Enjoyment: For the best taste and texture, serve the Salted Caramel Apple Sheet Cake fresh on the day it’s baked. The flavors are most vibrant when enjoyed soon after frosting.

Warm or Cold: This cake can be served warm or at room temperature. Warm slices complement the gooey caramel and soft apples, while chilled cake offers a refreshing contrast.

Pairing Suggestions: Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience. A sprinkle of cinnamon or a drizzle of extra caramel sauce adds a delightful finishing touch.

Presentation: Garnish each slice with a thin apple slice or a sprinkle of cinnamon for an elegant presentation. Dust lightly with powdered sugar for an extra touch of sweetness.

Storage Tips:

Room Temperature: Store leftover cake at room temperature, covered with plastic wrap or in an airtight container, for up to 2 days. Ensure the container is tightly sealed to maintain freshness.

Refrigeration: If you need to store the cake for longer than 2 days, refrigerate it in an airtight container. Bring it to room temperature before serving to enhance the flavors and texture.

Freezing: You can freeze the unfrosted cake for up to 1 month. Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container. Thaw overnight in the refrigerator before serving.

Frosting Considerations: If you have frosted the entire cake and have leftovers, refrigerate the cake to preserve the frosting. Bring slices to room temperature before serving for the best taste.

Avoid Moisture: To prevent the cake from becoming soggy, avoid storing it in humid or warm environments. Keep it in a cool, dry place away from direct sunlight.

Related Recipes:

• Salted Caramel Cupcakes
• Salted Caramel Apple Pie Cheesecake
• Salted Caramel Apple Pie Bars

FAQs:

Can I use a different type of apple in this recipe?

Yes, you can experiment with different types of apples based on your preference or what you have available. Varieties like Granny Smith, Honeycrisp, or Fuji apples work well for baking due to their firm texture and balanced sweetness.

Can I make this cake ahead of time?

Yes, you can prepare the Salted Caramel Apple Sheet Cake in advance. Bake the cake as directed, allow it to cool completely, and then store it covered at room temperature or in the refrigerator. Frost the cake just before serving for the best texture and appearance.

How can I prevent the apples from sinking to the bottom of the cake?

To prevent the chopped apples from sinking to the bottom of the cake during baking, toss them lightly in a small amount of flour before folding them into the batter. This helps the apples adhere better to the batter and distribute more evenly throughout the cake.

Can I use store-bought caramel sauce instead of making it from scratch?

Yes, you can use store-bought caramel sauce if you prefer a quicker option. Ensure the sauce is of good quality and has a similar consistency to homemade caramel sauce for best results. Simply warm it slightly before using it in the frosting and drizzling over the cake.

conclusion:

In conclusion, the Salted Caramel Apple Sheet Cake offers a delicious harmony of fresh apples, rich caramel, and moist cake, perfect for any autumn occasion. With simple ingredients and easy-to-follow instructions, this recipe ensures a delightful dessert that will impress friends and family alike. Enjoy the flavors of fall with every bite of this indulgent treat!

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