Best Caramel Apple Sheet Cake Recipes

Apple and Walnut Sheet Cake with Caramel Sauce image

Yield Makes 12 servings

Number Of Ingredients 12

2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 pounds Golden Delicious apples, peeled, cored, coarsely grated
1 cup walnuts, toasted, chopped
Purchased caramel sauce, heated

Steps:

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Using electric mixer, beat sugar, butter, eggs, and vanilla extract in large bowl until smooth. Add flour, cinnamon, baking soda, baking powder, and salt and beat just until blended. Stir in apples, then walnuts. Transfer batter to prepared pan.
Bake cake until top browns and tester inserted into center comes out clean, about 55 minutes. Cool in pan.
Cut cake into squares and serve with warm caramel sauce.

CARAMEL APPLE SHEET CAKE Recipe image

Provided by michellecresta

Number Of Ingredients 17

Ingredients
1 cup unsalted butter
1 cup water
2 cups + 2 tablespoons all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sour cream
2 eggs
1 medium apple , diced small (about 1 1/4 cups)
For The Icing
3 tablespoons milk
1/4 cup unsalted butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons caramel topping

Steps:

Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray. In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool. In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well. Pour batter evenly into the prepared pan (batter will be loose.) Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool for 20 minutes. Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine (add more powdered sugar or milk to get the right consistency - you want the icing to pour, but thick enough that it doesn't pool over the sides of the pan.) Pour icing over the cake while it's cooled, but still slightly warm. Allow to set for about 15-20 minutes. Slice into squares and enjoy!

Caramel Apple Sheet Cake image

Provided by Erin Jeanne McDowell

Time 2h10m

Yield One 9-by-13-inch cake

Number Of Ingredients 20

Nonstick cooking spray
1/2 cup vegetable oil or another neutral oil, such as canola
4 tablespoons unsalted butter, melted
1 cup light-brown or dark-brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup buttermilk, at room temperature
2 medium apples, peeled, cored and chopped
1 1/2 sticks unsalted butter, at room temperature
1 cup dark-brown sugar
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Pinch ground cinnamon
1/2 cup sour cream

Steps:

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
For the cake: Whisk the oil and melted butter together in a large bowl. Add the brown sugar and granulated sugar and mix well to combine. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract and whisk to combine.
Whisk the flour, cinnamon, ginger, baking powder and salt together in a medium bowl. Add half of the flour mixture to the large bowl and stir with a rubber spatula to combine. Add the buttermilk and mix to combine. Add the remaining flour mixture and stir to combine. Fold in the apples.
Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until very light and fluffy, 4 to 5 minutes. Add the confectioners' sugar in two additions, mixing well between additions and scraping the sides of the bowl down. Beat in the vanilla, cinnamon and sour cream.
Dollop the frosting over the top of the cooled cake and spread evenly. Serve immediately, or cover until ready to serve.