Description
A tender, spice-scented sheet cake loaded with diced apples and finished with a warm brown-sugar glaze. Bright apple pieces keep the crumb moist and the glaze adds a gooey, caramel-like finish — perfect for fall or any time you crave cozy baking.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 1/2 cups vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 4 cups apples, peeled and cut into 1/2-inch pieces (about 3–4 medium apples)
Glaze
- 1/3 cup (5 1/3 Tbsp) unsalted butter
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Heat the oven to 325°F. Prepare a 9×13 pan by greasing it thoroughly or lining it with parchment for easy removal.
- In a bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt until evenly combined. Set aside.
- In a large mixing bowl, combine the vegetable oil with the granulated sugar and brown sugar. Using a hand mixer or stand mixer, beat on medium speed until the sugars are mostly dissolved and the mixture looks smooth.
- Add the vanilla, then beat in the eggs one at a time, mixing well after each addition so the batter stays even.
- Fold the dry ingredients into the wet in a few additions, stirring until just incorporated. The batter will be thick — that’s normal.
- Use a sturdy spoon to fold the chopped apples into the batter, distributing them evenly without overworking the mix.
- Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs attached.
- While the cake bakes, make the glaze: combine the butter, brown sugar, granulated sugar, and heavy cream in a small saucepan. Warm over medium heat, stirring, until the sugar dissolves and the mixture begins to bubble. Remove from heat and stir in the vanilla. Let it cool off the heat for about 4–5 minutes so it’s warm but not piping hot.
- When the cake comes out of the oven, let it rest for about 5 minutes. Pour the warm glaze evenly over the top so it soaks into the warm cake and creates a glossy finish.
- Allow the cake to cool for at least 20–30 minutes before slicing so the glaze sets a bit. Serve slightly warm or at room temperature.
Notes
- Variations & tips
- Swap up the apple types for a mix of tart and sweet (Granny Smith + Honeycrisp works great).
- Stir in 1 cup chopped pecans or walnuts with the apples for crunch.
- If you prefer a less-sweet topping, reduce the granulated sugar in the glaze by 2 Tbsp.
- For smaller portions, bake in a muffin tin as cupcakes — trim bake time and test for doneness earlier.
- Storage
- Store covered at room temperature for 2 days, or refrigerate in an airtight container for up to 5 days.
- To freeze, wrap individual slices tightly and freeze up to 3 months; thaw in the refrigerator overnight.
- Serving suggestion
- Warm a slice briefly in the microwave and add a scoop of vanilla ice cream for an extra cozy treat.
Nutrition
- Calories: 641kcal
- Sugar: 50g
- Sodium: 254mg
- Fat: 36g
- Saturated Fat: 9g
- Trans Fat: 0.4g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 68mg