Apple Sheet Cake – super moist and delicious! This Apple Sheet Cake is made with fresh apples and only few ingredients! Very quick and easy so you need to give a try!
Here comes the end of summer and all of us who have children are preparing for school again. But we need to find time to try something sweet and refreshing. Apple cakes are the best choice for me and apples are the favorite fruit in my family. When I am thinking of the end of summer I always thought on apples. Apple Sheet Cake is very quick and easy to make. The longest thing for preparing this Apple Sheet Cake is when you need to cut out the apples and when you finish it your Apple Sheet Cake is almost done.
I love this period of year when my kitchen is full of amazing smells. Apple the queen of autumn gives to my kitchen some interesting mining. Because of that the choice for today is Apple Sheet Cake. You just need to mix all the ingredients add the mixture in the loaf pan and your cake is done. This Apple Sheet Cake is favorite in my family and my children eat it immediately. Very important is that your Apple Sheet Cake will be moist and nice even tomorrow. I recommend this Apple Sheet Cake to everyone because it is very easy to make and you have all the ingredients in your kitchen. Apple Sheet Cake is sweet, but not too much. Rich apple flavor perfect for these late summer days.
I made this recipe so many times and I can say that this Apple Sheet Cake is perfect combination with a cup of coffee. This is my favorite quick cake when my friends come over. I like apples very much, so I have them very often in my kitchen. Apples are right choice for many recipes and they are very good for combination. I really like this Apple Sheet Cake which is very delicious, quick and easy to make with only few ingredients. The simplest things are the best! If you want to make something easy, quick and delicious you are on the right way – Apple Sheet Cake! Enjoy!
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- 3 cups apples, peeled and chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 eggs
- 1 cup unsalted butter, softened at room temperature
- ½ cup water
- ½ cup buttermilk
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 tablespoon water
- Preheat oven to 350F. Grease and flour a 9x13 baking dish
- In a large bowl, mix together all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda
- In a separate bowl, cream together the eggs, butter, buttermilk, water and apples, peeled and chopped
- Gently whisk together the dry ingredients into the wet ingredients and stir to combine
- Pour the cake batter into the prepared baking dish and bake 20-25 minutes or until an inserted toothpick comes out clean
- Cool completely before adding the frosting
- In a saucepan, combine powdered sugar, vanilla extract and water. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 2 minutes, remove from heat and spread over the top of the cake.
Katherine O. says
Hello. My name is Katherine O. I just made this cake today and it didn’t come out at high and fluffy as shown in the photos. The cake came out a flat, sort of like a large apple cake bar. I’m not sure if it has to do with my oven or the way I mixed the ingredients but I did everything in this recipe. The only thing I did differently is add only 3/4 cup of butter instead of a full cup. I thought that was a lot of butter. Any suggestions? It takes pretty good but I’m just concerned with why it didn’t grow much. Thank you.
Lidia Simic says
Hi Katherine, try to follow the instructions from the recipe. Good luck!
Janet Kaiser says
It may be either your baking agent is old or damp (in which case it cannot rise such a wet mix) or you overmixed the wet into dry, in which case try only folding in (not whisking) so dry is just mixed through. It can even be a little lumpy looking when pouring into the pan.
Carrie says
I’ve made this cake twice. . . Love it! But both times it’s taken twice as long to bake compared to the time you listed. Not sure why that is, but it’s definitely worth the wait 🙂
Lidia Simic says
🙂
Wendy says
This cake is unbelievable! I lost the recipe, but am delighted to find it again!
Lidia Simic says
I’m glad! 🙂
Barbara says
How do you cream the ingredients with the chopped apples in there? I had batter flying everywhere!
Lidia Simic says
Hi Barbara, How strange! That definitely didn’t happen to me, but try to wet ingredients gently stir in the apples. Please let me know how it turns out for you 🙂 Hope that helps!
Kimber says
Hi Barbara!
I fold the apples in at the end with a spatula. That’s just how my mom taught me. It works great!
ekta says
hi mam can i try this with whole wheat as i my kids dont have all purpose flour then do i need to change anything
Lidia Simic says
Hi Ekta, I haven’t tried this with regular whole wheat flour. I’m not sure about the texture if you sub all regular whole wheat flour. It might be fine. I think it would still taste good.
Judy says
If you cream the butter and sugar together first it helps break up the butter (emulsify), then add the eggs and beat until blended. Next add the buttermilk & water in small portions, alternating with the dry ingredients. When it’s all mixed together, stir in the apples at the end. That’s the best way to approach most sponge cake batters.
Wendy says
Was everyone else’s glaze really runny? I did recipe word for word.
Lidia Simic says
Hi Wendy, How strange! That definitely didn’t happen to me, but if you encountered this issue then I would definitely wait until the cake is cooler before glazing. I hope that helps.
Kathleen says
My experience was exactly the same as Wendy’s – glaze is beyond runny, it’s completely liquid. I followed the directions as written. Your directions suggest the glaze should be spreadable, not possible.
Hopefully it will taste good. I am expecting guests. Will update my rating after I serve it.
Lisa says
Anyone have an opinion/experience on whether or not this cake freezes well?
Thank you!
Sandy says
I had to bake my cake longer as well. It turned out more dense than cakey. I wonder if a little less water is used if it would be more like it was pictured.
Next time I try this, I would definitely stir in the apples at the end.
I think the cake tastes pretty good, but I will tweak I think next time
Thais says
Cake is good, but recipe needs a lot of tweaks to work. First, you need to cream the butter on its own before adding the other ingredients. Second, the apples need to be gently folded into the batter last. Then the glaze needs to boil waaaay longer to become spreadable. My cake was completely cold and still soaked the glaze all up because the glaze was still too liquid. The cake tastes good, but the instructions could have been better, maybe not giving times for things that are affected by altitude, humidity, oven settings and so on. I think it would have been better if the instructions just told you what to look for instead of how long you should let things go, say… boil the glaze until it reaches spreadable consistency because circumstances vary. I will try to make it again and see if I can get the glaze to work like in the picture.
Lucy says
I agree about the cooking time…took twice as long as the recipe stated…..
Carla says
Made this cake last night… had to add more baking time. When frosting appeared thin I followed some others advice and continued cooking, ended up with burnt frosting…tried again left it runny and thin…after eating some I decided if I made it again I would just sprinkle the cake lightly with powder sugar as the frosting was way to sweet for me and the cake was sweet enough without the frosting. Cake was super moist and good.