Caramelized Apple Sheet Cake Recipe

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This Caramelized Apple Sheet Cake combines tender, buttery cake layers with sweet, sticky apple topping for an irresistible treat. Thinly sliced apples are gently cooked in butter and sugar until caramelized, then layered atop a moist vanilla sponge that bakes to golden perfection in a convenient 18×28 cm pan. The result is a crowd-pleasing dessert that’s equally at home at family gatherings, afternoon tea, or a cozy weekend brunch. With simple pantry ingredients—eggs, flour, sugar, milk, and apples—you’ll transform everyday staples into a bakery-worthy cake in under an hour.

Cooking Time

Preparation: 20 minutes
Baking: 40 minutes
Cooling & Finishing: 20 minutes
Total: 1 hour 20 minutes

Ingredients

For the caramelized apples:

3 medium apples, peeled, cored, and thinly sliced
50 g (2 tbsp) unsalted butter
60 g (4 tbsp) granulated sugar

For the cake batter:

3 large eggs, room temperature

Pinch of fine salt
8 g (1 tsp) vanilla sugar or 1 tsp vanilla extract
120 g (0.6 cup) granulated sugar

50 g (1/4 cup) vegetable oil
150 ml (3/4 cup) whole milk
320 g (2 cups) all-purpose flour

16 g (2 tsp) baking powder

Equipment:

18 × 28 cm baking pan, greased and lined with parchment paper
Large skillet or frying pan
Mixing bowls and electric mixer

Step-by-Step Cooking Directions

Prepare the Pan and Oven: Preheat your oven to 180 ℃ (356 ℉). Grease the baking pan thoroughly with butter or spray, then line it with parchment paper, leaving an overhang for easy cake removal.
Caramelize the Apples: In a large skillet over medium heat, melt the butter. Once bubbling, stir in the sugar until dissolved. Add the apple slices in a single layer, then cook undisturbed for 2 minutes until the undersides turn golden. Flip the slices and cook for another 2–3 minutes, stirring gently, until all sides are caramel-coated and just tender. Remove from heat and set aside to cool slightly.
Whisk Eggs and Sugar: In a mixing bowl, combine eggs, salt, and vanilla sugar. Using an electric mixer on medium speed, whisk for 2 minutes until the mixture is pale, frothy, and has increased in volume. Gradually stream in the 120 g sugar while continuing to beat until the sugar dissolves and the batter has a thick ribbon consistency when the whisk is lifted.

Incorporate Oil and Milk: Reduce mixer speed to low. Pour in the vegetable oil in a slow, steady stream, mixing until incorporated. Then add the milk and beat briefly until just combined. Scrape down the sides of the bowl to ensure even mixing.
Sift Dry Ingredients: In a separate bowl, sift together the flour and baking powder. This step prevents lumps and ensures an aerated crumb.
Fold in the Dry Ingredients: Using a spatula, gently fold the flour mixture into the wet ingredients in three additions. Work quickly but carefully to avoid deflating the batter—stir until no streaks of flour remain.

Assemble the Cake: Pour the batter into the prepared pan, smoothing the top with an offset spatula. Arrange the caramelized apple slices on the surface in neat rows or a decorative pattern, pressing each slice lightly into the batter.
Bake: Transfer the pan to the center rack of the preheated oven. Bake for 40 minutes, or until a toothpick inserted into the cake’s center emerges clean (apart from moist crumbs), and the top is golden brown.
Cool and Serve: Remove from the oven and allow the cake to rest in the pan for 10 minutes. Using the parchment overhang, lift the cake onto a wire rack to cool completely. Slice into squares or bars and serve plain or with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.

Nutritional Information

(Per serving; yields 12 servings)

Calories: 285 kcal

Protein: 4 g
Total Fat: 10 g
- Saturated Fat: 4 g

Carbohydrates: 44 g
- Sugars: 24 g
- Dietary Fiber: 2 g

Cholesterol: 55 mg
Sodium: 120 mg
Vitamin C: 5% DV

Calcium: 6% DV
Iron: 10% DV

The Origins and Popularity of the Recipe

Sheet cakes with fruit toppings have roots in traditional European home baking. In 19th-century Austria and Germany, simple yeasted and butter-based doughs featured seasonal fruits like apples, plums, or pears, arranged in pans for communal celebrations. As puff pastry and laminated doughs gave way to quicker batters in the early 20th century, home bakers adapted these rustic fruit bakes into batter-based cakes, which required less skill and rose faster. The caramelized apple topping specifically echoes the French tarte Tatin, where apples are gently caramelized before baking. Today, this style of cake is beloved globally for its ease, versatility, and comfort-food appeal, appearing at potlucks, school bake sales, and café counters.

Reasons Why You’ll Love This Recipe

Speedy Preparation: Caramelize apples and mix batter in under 20 minutes.
Make-Ahead Friendly: Bake the cake ahead for parties or pack slices for lunch.

Family Appeal: Mild vanilla and sweet apples delight both kids and adults.
Visual Impact: The glossy apple topping presents beautifully on any table.
Cost-Effective: Uses everyday pantry ingredients without elaborate techniques.

Health Benefits

Natural Fruit Sugars: Apples provide fiber and antioxidants in place of some refined sugars.
Moderate Fat Content: Vegetable oil and butter in controlled amounts create a tender crumb without excessive grease.
Protein from Eggs: Each serving offers a moderate amount of high-quality protein.

Calcium from Milk: Milk adds bone-strengthening calcium and contributes to moisture.
Fruit Nutrients: Apples contribute vitamin C, potassium, and phytonutrients for overall wellness.

Serving Suggestions

Serve warm with a scoop of vanilla or cinnamon ice cream for an indulgent dessert. For brunch, pair with coffee or spiced chai and a side of Greek yogurt. At afternoon tea, offer alongside scones and cucumber sandwiches for a classic spread. To elevate the cake for parties, top each slice with a dollop of lightly sweetened mascarpone and a fresh mint leaf.

Common Mistakes to Avoid

Skipping Sifting: Un-sifted flour and baking powder can lead to lumpy batter and uneven rise.
Overmixing: Vigorous stirring deflates air pockets; fold gently to maintain a light crumb.

Uneven Apple Slices: Slice apples uniformly (2–3 mm thick) to ensure even caramelization.
Underbaking: A soggy center indicates underbake; always test with a toothpick.
Ignoring Cooling Time: Removing the cake immediately from the pan may cause it to break; allow partial cooling.

Pairing Recommendations

Wine: A lightly sweet Riesling or Moscato d’Asti complements the caramelized fruit.
Beer: A Belgian witbier or fruit lambic enhances the apple’s natural flavors.
Non-Alcoholic: Sparkling apple cider or ginger tea balances the cake’s sweetness.

Spirits: A small glass of calvados (apple brandy) echoes the fruit topping.

Cooking Tips

Room-Temperature Ingredients: Ensure eggs, milk, and oil are at room temperature for a smooth batter.
Chill the Pan: Refrigerate the lined baking pan briefly to help the butter in the batter remain solid until baking begins, resulting in better rise.

Use Preferred Apples: Granny Smith for tart contrast, Gala or Fuji for sweetness, or a mix for complexity.
Rotate the Pan: Turn halfway through baking for uniform color and doneness.
Enhance Flavor: Add a pinch of cinnamon or nutmeg to the apple mixture for warm spice notes.

Similar Recipes to Try

Pear and Almond Sheet Cake: Swap apples for pears and sprinkle slivered almonds on top.
Plum Upside-Down Cake: Caramelize plum halves with brown sugar for a seasonal variation.
Peach Brown Sugar Cake: Use peaches and demerara sugar for summer gatherings.

Variations to Try

Spiced Apple: Stir ½ tsp cinnamon and ¼ tsp ground ginger into the caramel before adding apples.
Nutty Crunch: Sprinkle chopped walnuts or pecans over the apple layer before baking.
Gluten-Free: Substitute a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.

Vegan Option: Replace eggs with flax eggs, milk with plant-based milk, and butter with vegan butter.

Ingredient Spotlight

Vanilla Sugar: Infusing sugar with vanilla bean pods or using vanilla sugar enhances the batter’s aroma without diluting the structure with extra liquid. It’s a simple way to layer flavor that shines through the apple topping.

Conclusion

This Caramelized Apple Sheet Cake is a testament to how straightforward techniques and humble ingredients can yield a spectacular dessert. With its golden sponge and glossy fruit topping, it’s both rustic and refined, perfect for everyday enjoyment or special occasions. Armed with the above tips, variations, and pairing ideas, you’ll be well-equipped to make—and riff on—this delightful cake again and again.

Frequently Asked Questions

Can I use canned apple slices?
Fresh apples caramelize more naturally; canned slices may release excess liquid, leading to a soggy cake.

How do I prevent my apples from sticking to the pan?
Ensure the pan is well-greased and lined with parchment, and use just enough butter when caramelizing.
Why is my cake hollow in the center?
Overmixing or rapid temperature changes can cause large air pockets; fold batter gently and preheat the oven thoroughly.
Can I halve the recipe?
Yes—use a smaller pan (18×18 cm) and reduce baking time by 5–10 minutes, checking doneness early.

How do I store leftovers?
Cover with plastic wrap or store in an airtight container at room temperature for up to 2 days.
Can I freeze slices?
Wrap individual slices in plastic and foil; freeze for up to 1 month. Thaw in the refrigerator before serving.
What apple variety is best?
Granny Smith for tartness, Honeycrisp for sweetness, or any firm apple that holds its shape.
Why isn’t my cake rising?
Check that your baking powder is fresh (active for 6–12 months) and that it’s well-distributed in the flour.
Can I add spices to the batter?
Yes—a pinch of cinnamon or cardamom brightens the flavor without overwhelming the apple topping.
How do I achieve an extra-crispy top?
Brush the apple layer with a thin glaze of warmed jam or additional melted butter before baking.