why make this recipe
Apple Cinnamon Sheet Cake is a delightful treat that combines the warm flavors of cinnamon with the sweetness of fresh apples. This cake is perfect for any occasion, whether it’s a family gathering, a potluck, or simply a cozy afternoon snack. It’s easy to make and offers a moist, tender texture that everyone will enjoy. Plus, the addition of walnuts adds a nice crunch, making each bite even better.
how to make Apple Cinnamon Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and chopped apples (preferably Granny Smith or Honeycrisp)
- 1/2 cup chopped walnuts (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Stir until well mixed.
- In another bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold the chopped apples and walnuts (if using) into the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Optional: Dust the top of the cooled cake with powdered sugar or drizzle with a simple glaze for added sweetness.
how to serve Apple Cinnamon Sheet Cake
Once cooled, you can cut the Apple Cinnamon Sheet Cake into squares and serve it plain, or add a dusting of powdered sugar for extra flair. It goes wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream if you want to treat yourself. Enjoy it with a cup of coffee or tea for a delightful afternoon snack.
how to store Apple Cinnamon Sheet Cake
To store your Apple Cinnamon Sheet Cake, keep it in an airtight container at room temperature for up to 3 days. If you expect to store it longer, you can refrigerate it, where it will last about a week. You can also freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe container. Thaw it in the refrigerator before serving.
tips to make Apple Cinnamon Sheet Cake
- Make sure to chop the apples into small, even pieces for consistent baking.
- If you prefer a spicier flavor, consider adding a touch of nutmeg or allspice to the batter.
- Always measure flour properly by spooning it into the measuring cup and leveling it off. This prevents the cake from becoming dense.
- Avoid overmixing once you combine the wet and dry ingredients to keep the cake light and fluffy.
variation
For a fun twist, try adding raisins or cranberries along with the apples. You can also experiment with different types of nuts like pecans or omit them completely if you prefer a nut-free cake. Adding a crumb topping made of flour, sugar, and butter before baking can also enhance the flavor and texture.
FAQs
Can I use other fruits instead of apples?
Yes, you can substitute apples with pears or even berries like blueberries or raspberries for a different flavor.
Is this cake suitable for freezing?
Absolutely! You can freeze the cake for up to three months. Just wrap it well to prevent freezer burn.
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Store it in an airtight container until you’re ready to serve it. It tastes great even after a day or so!
Apple Cinnamon Sheet Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon and level for accurate measurement.
- 1 cup granulated sugar
- 1/2 cup light brown sugar Packed.
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter Melted.
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 2 cups peeled and chopped apples Preferably Granny Smith or Honeycrisp.
- 1/2 cup chopped walnuts Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Stir until well mixed.
- In another bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Gently fold the chopped apples and walnuts (if using) into the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Optional: Dust the top of the cooled cake with powdered sugar or drizzle with a simple glaze for added sweetness.
