Apple Cinnamon Sheet Cake
A delightful cake combining warm cinnamon flavors and fresh apples, perfect for any occasion.
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.
Notes
For consistent baking, chop the apples into small, even pieces. Adding nutmeg or allspice can enhance the spice flavor. Always measure flour properly by spooning it into the cup and leveling it off. Avoid overmixing to keep the cake light and fluffy. To store, keep in an airtight container for up to 3 days, or refrigerate for about a week. Freeze by wrapping tightly in plastic wrap.