Easy Apple Cinnamon Sheet Cake
This Easy Apple Cinnamon Sheet Cake is a moist and flavorful dessert, bursting with the warmth of cinnamon and the sweetness of fresh apples. Perfect for cozy gatherings or as a simple family treat.
Equipment
- Mixing bowls (various sizes)
- Hand or stand mixer
- 9x13-inch baking pan
- Parchment paper
- Measuring cups and spoons
- Spatula
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup unsweetened applesauce
- 2 cups peeled diced apples
For the Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
Prep the Pan:
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease thoroughly.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Cream Butter and Sugars:
- In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
Combine Wet and Dry:
- Gradually add the dry ingredients and applesauce to the creamed mixture, alternating between the two. Gently fold in the diced apples.
Prepare for Baking:
- Pour the batter into the prepared pan, spreading it evenly. Mix the sugar and cinnamon for the topping and sprinkle over the batter.
Bake:
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before slicing.
Notes
Use firm, tart apples like Granny Smith for best results.
The cake can be frozen in individual slices for up to 3 months.
Serve with whipped cream, ice cream, or a light dusting of powdered sugar for added indulgence.
The cake can be frozen in individual slices for up to 3 months.
Serve with whipped cream, ice cream, or a light dusting of powdered sugar for added indulgence.