Caramel Apple Sheet Cake

2 cups (10 oz) all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (3.5 oz) granulated sugar

3/4 cup (6.5 oz) packed brown sugar

1 teaspoon ground cinnamon

2 sticks (227 grams) unsalted butter, melted

1 cup buttermilk 

2 large eggs

1 teaspoon vanilla

2 large apples


For the glaze

1 stick  unsalted butter

1 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

1/4 cup salted caramel sauce (homemade or store-bought)

Directions

Make the cake:

Preheat the oven to 350°F. Butter or oil a 9 by 13 baking dish.

Grate the unpeeled apples on the holes of a large box grater, discarding the core. Set aside. 

Whisk together the buttermilk, eggs, melted butter and vanilla. 

In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon. Whisk in the buttermilk mixture just until combined.

Gently stir in the apples.
Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool completely in the pan on a wire rack.

Make the glaze:

Meanwhile, place the butter in a large heat-proof bowl. Cover and microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. Pour evenly over the cooled cake. Let set for at least 15 minute before slicing and serving.


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