Caramel Apple sheet cake

Caramel Apple Sheet Cake

Serves 24

INGREDIENTS

• 2 sticks (1 cup) butter

• 1 cup water

• 2 cups + 2 tablespoons all-purpose flour

• 2 cups granulated sugar

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/2 cup sour cream

• 2 eggs

2 cups diced apples

FOR THE ICING

• 3 tablespoons milk

• 1/2 stick (1/4 cup) unsalted butter

• 1 3/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 2 tablespoons caramel topping

DIRECTIONS

Preheat oven to 350º Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.

In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.

In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well.

Pour batter evenly into the prepared pan. Bake for 23-25 minutes, until the center of the cake springs back when touched. 

Make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine.

Pour icing over the cake while it’s still warm. Allow to set for about 10 minutes.

Slice into squares and enjoy!

** The recipe can be cut in half.

Recipe found at bellyfullamy