Description
This Apple Cinnamon Sheet Cake is a moist, flavorful dessert featuring tender chopped apples and warm cinnamon spices. Baked in a single sheet pan, it’s perfect for gatherings or a cozy treat. The cake combines a tender crumb with a sweet cinnamon-sugar topping, and optional nuts add a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Add-ins
- 2 cups peeled and chopped apples
- 1/2 cup chopped walnuts or pecans (optional)
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this dry mixture aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy, which takes about 3-5 minutes.
- Add eggs and vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined each time to avoid overmixing and maintain a tender crumb.
- Fold in apples and nuts: Gently fold the peeled and chopped apples and chopped walnuts or pecans (if using) into the batter, ensuring even distribution without overmixing.
- Pour batter into pan: Pour the batter into your prepared baking pan, using a spatula to spread it evenly across the surface.
- Prepare and sprinkle topping: In a small bowl, mix the 2 tablespoons of granulated sugar with 1 teaspoon ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter for a sweet and spiced crust.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is done.
- Cool and serve: Allow the cake to cool in the pan placed on a wire rack. Once fully cooled, cut into squares and serve. Enjoy warm or at room temperature.
Notes
- Make sure not to overmix the batter to keep the cake tender and moist.
- Using fresh, crisp apples like Granny Smith or Honeycrisp enhances the texture and flavor.
- Walnuts or pecans are optional but add delightful crunch and flavor complexity.
- You can substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar as a DIY alternative.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be frozen for up to 3 months; thaw overnight in the fridge before serving.
