Salted Caramel Apple Sheet Cake
A delightful combination of sweet caramel, tender apples, and warm autumn spices, perfect for any gathering or cozy evening.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 0.5 cups unsalted butter, melted
- 0.5 cups vegetable oil
- 0.75 cups buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
Main Ingredients
- 2 cups peeled and diced apples (about 2-3 medium apples)
- 0.5 cups caramel sauce (store-bought or homemade)
- Sea salt for sprinkling on top
Instructions
Baking
- Preheat your oven to 350°F (180°C).
- Grease and flour a 9×13-inch sheet pan.
- In a large bowl, mix together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together the melted butter, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- Fold in the diced apples.
- Pour the batter into the prepared sheet pan and smooth the top.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for about 15 minutes.
- Once cool, drizzle caramel sauce over the warm cake and sprinkle with sea salt.
Notes
Store leftovers in an airtight container in the fridge for up to a week or freeze for up to three months. For best results, avoid over-mixing and let it cool before cutting.