Description
A moist, deeply spiced sheet cake loaded with tender apples and topped with a salted toffee drizzle. This foolproof dessert is perfect for holiday gatherings and feeds a crowd effortlessly.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ cup (120g) unsweetened applesauce
- 3 medium apples (Granny Smith and Honeycrisp mix), peeled and diced
- ½ cup (120ml) heavy cream
- ½ cup (113g) unsalted butter
- 1 cup (200g) packed brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon flaky sea salt
- ½ cup (85g) mini chocolate chips, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan generously with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and applesauce. Scrape down the sides of the bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the diced apples using a spatula. Spread the batter evenly into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, combine heavy cream, butter, and brown sugar in a small saucepan over medium heat. Stir until melted and bring to a gentle boil.
- Let the mixture boil for 2 minutes, stirring frequently. Remove from heat and stir in vanilla extract and flaky sea salt. Add chocolate chips if using.
- Pour the warm toffee drizzle over the completely cooled cake. Spread evenly and let set for 10-15 minutes before slicing.
Notes
Use room temperature eggs and butter for best results. Spoon and level flour to avoid a dry cake. Do not overmix the batter. Cool the cake completely before adding the drizzle to prevent it from melting into the cake. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil and heavy cream with almond milk.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1 of 12)
- Calories: 380
- Sugar: 38
- Sodium: 220
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
Keywords: fall dessert, caramel apple cake, sheet cake, holiday baking, toffee drizzle, apple cake recipe, easy dessert