Salted Caramel Apple Sheet Cake Recipe (Moist, Easy, Fall-Inspired Dessert)
This salted caramel apple sheet cake solves the fall apple abundance problem by using three pounds of fresh apples in one generous batch that feeds twenty people. After my apple-picking expedition resulted in more Honeycrisp apples than I could manage, this became my go-to recipe for feeding a crowd while using up produce efficiently. My family loves it so much that my husband requests two slices with his morning coffee on special occasions, and my daughter Zainab claims the caramel-topped portions as her own.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 0.75 cup sour cream or plain yogurt
For topping and caramel
- 3 pounds fresh apples, such as Honeycrisp or Granny Smith about 9-10 medium apples, peeled, cored, and sliced thin
- 0.75 cup salted caramel sauce, store-bought or homemade
- 1 teaspoon fleur de sel or sea salt flakes for garnish
Instructions
Prepare and bake
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13-inch sheet pan with butter or cooking spray, then line the bottom with parchment paper for easy removal. In a small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt, then set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed for 3-4 minutes until the mixture is light and fluffy. This step incorporates air and makes the cake tender and moist. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Reduce the mixer speed to low and alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Spread the batter evenly into your prepared sheet pan.
- Arrange the sliced apples in overlapping rows on top of the batter, pressing gently so they nestle into the cake. You can create a decorative pattern or simply arrange them in lines. This visual presentation is part of the charm of a sheet cake. Bake in the preheated oven for 33-38 minutes, until a toothpick inserted into the cake portion comes out with just a few moist crumbs and the apples are tender and beginning to caramelize at the edges.
- Remove the sheet cake from the oven and let it cool for 10 minutes on a wire rack. While still slightly warm, drizzle the salted caramel sauce evenly over the entire surface of the cake. The warmth helps the caramel soak into the cake slightly. Sprinkle the fleur de sel flakes over the caramel drizzle for extra flavor contrast.
- Allow the cake to cool completely before cutting into squares. The caramel will set as it cools, creating a delicious, slightly crispy topping. Serve at room temperature or slightly warm with whipped cream if desired.
Notes
Tip: Slice your apples thin and uniform so they cook through evenly and create beautiful layers in the finished cake. Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days. The caramel stays delicious and the cake remains moist. Variation: Substitute unsalted butter if you prefer less salt, or use a mix of Granny Smith and Honeycrisp apples for more tartness.