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Caramel Apple Cake
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Brief Description
Diced apple cake, baked in a sheet pan, and topped with caramel sugar icing.
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Main Ingredient
apple
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Category: Cakes
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Cuisine: Southern
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Prep Time: 45 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Oct 31, 2017
Number of Servings:
Ingredients:
- 2 sticks - unsalted butter (2 sticks = 1 cup)
- 1 cups - water
- 2 cups - all-purpose flour
- 2 tablespoons - all-purpose flour
- 2 cups - granulated sugar
- 1/2 teaspoons - salt
- 1 teaspoons - baking soda
- 1/2 cups - sour cream
- 2 - eggs
- 1 - medium apple diced small (about 1-1/4 cups)
- 3 tablespoons - milk
- 1/2 sticks - unsalted butter (1/2 stick = 1/4 cup)
- 1 3/4 cups - powdered sugar
- 1/2 teaspoons - vanilla extract
- 2 tablespoons - caramel topping or thick sauce (not syrup)
Directions:
Preheat oven to 350 degrees F. Lightly coat a 10x15 inch jelly roll pan with nonstick cooking spray.
In a medium saucepan, bring butter and water to a boil, stirring frequently to prevent burning. Remove from heat and allow to cool.
In the meantime, in a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon.
In a separate bowl, whisk together the sour cream and eggs. Combine the wet ingredients with the dry. Fold in the diced apples. Gradually stir in the warm melted butter and mix well.
Pour batter evenly into the prepared pan (batter will be loose.) Carefully transfer to the oven and bake for 25-27 minutes, until the center of the cake springs back when touched. Let cool for 20 minutes.
Meanwhile, make the icing by combining the butter and milk in a medium microwave safe bowl; microwave for 45 seconds, and then in 15 second intervals until butter is melted. Whisk to combine. Add in the powdered sugar, vanilla, and caramel topping; whisk to combine.
Pour icing over the cake while it’s cooled, but still slightly warm. Allow to set for about 15 minutes.
Slice into squares and enjoy! Store leftovers, covered, in the fridge for up to 5 days.
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