Irresistibly Easy Apple Cinnamon Sheet Cake: Crowd-Pleaser Delight
Servings: 12 slices
Calories: 350kcal
Delight in this Apple Cinnamon Sheet Cake, an easy and crowd-pleasing dessert perfect for autumn gatherings.
Print Recipe
Equipment
- mixing bowl
- baking pan
- Whisk
- Spatula
- Measuring cups
- Measuring Spoons
Ingredients
For the Cake
- 2 cups all-purpose flour Substitute with a gluten-free blend (add 1 teaspoon xanthan gum)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves Optional
- 1 teaspoon salt
- 1 cup unsalted butter Softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk Substitute with milk + vinegar if needed
- 3 cups peeled and diced apples e.g., Granny Smith, Honeycrisp
- ½ cup brown sugar Packed
For the Cream Cheese Frosting (Optional)
- 8 ounces cream cheese Softened
- 4 cups powdered sugar
- 2-4 tablespoon milk or cream Adjust as needed
Instructions
How to Make Apple Cinnamon Sheet Cake
- Prepare the Crumble Topping: In a bowl, mix flour, brown sugar, cinnamon, nutmeg, and cold butter with a fork or pastry cutter until crumbly. Set aside.
- Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, spices, and salt until well mixed.
- Mix the Wet Ingredients: Gradually add the buttermilk to the butter-sugar mixture, blending until smooth.
- Combine Mixtures: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the diced apples.
- Bake the Cake: Pour the batter into a greased sheet pan. Evenly sprinkle the crumble topping on top and bake at 350°F for 35-40 minutes or until a toothpick comes out clean.
- Optional Frosting: Beat together the softened cream cheese and butter, blend in powdered sugar and milk until smooth and fluffy, and spread over the cooled cake.
Notes
Serve with a scoop of vanilla ice cream for an extra indulgence. Store leftovers covered in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 45g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg