Apple Cinnamon Sheet Cake
Apple Cinnamon Sheet Cake is a warm, inviting dessert that captures the essence of fall with its tender crumb and apple-cinnamon goodness. This cozy apple cake is easy to make, perfect for using up fresh apples, and ideal for any autumn gathering.
Ingredients
Sheet Cake:
- 1½ cups 190g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 stick 113g unsalted butter, softened
- 1 cup 200g granulated sugar
- ½ cup 100g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup 120ml buttermilk
- 2 cups 240g apples, peeled and finely chopped
Optional Topping:
- Powdered sugar for dusting
Instructions
Prep and Preheat
- I preheat the oven to 350°F (175°C), grease a 9×13-inch baking pan, and line with parchment for easy removal if desired.
Mix Dry Ingredients
- In a large bowl, I whisk 1½ cups flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1½ tsp cinnamon, and ½ tsp nutmeg, setting aside for the base of this spiced apple treat.
Mix Wet Ingredients
- In another bowl, I cream 1 stick butter, 1 cup granulated sugar, and ½ cup brown sugar until light and fluffy, about 2–3 minutes. I add 2 eggs one at a time, then 1 tsp vanilla, mixing well for a moist fall sheet cake.
Combine and Fold
- I alternate adding the dry ingredients and ½ cup buttermilk to the wet mixture, starting and ending with dry, mixing until just combined to avoid a dense cozy apple cake. I gently fold in 2 cups chopped apples with a spatula.
Bake
- I pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes, until a toothpick comes out clean. I let the cake cool in the pan.
Serve
- I dust the cooled fall sheet cake with powdered sugar or top with whipped cream for a stunning spiced apple treat.
Notes
- Use tart apples like Granny Smith or Honeycrisp for best flavor balance.
- Don’t overmix the batter—mix just until combined for a tender crumb.
- Pat apples dry if overly juicy to avoid excess moisture in cake.
- To make dairy-free, use plant-based butter and non-dairy milk plus vinegar in place of buttermilk.
- This cake freezes well—wrap individual slices tightly and freeze for up to 2 months.
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