Caramel apple sheet cake brings warmth to rainy October

by Claire Milligan

clamill19@pceagles.org

Autumn brings falling leaves, pumpkins, sweaters, soft shades of brown, and unfortunately for us this October, rain. But if you’re looking to brighten up your gloomy morning, start it off with a piece of warm caramel apple sheet cake!

Ingredients

For the cake:

  • 2 cups & 2 tablespoons of flour
  • 2 cups of sugar
  • 1 teaspoon of cinnamon
  • 1/2 cup of butter
  • 1 cup of water
  • 1/2 cup of shortening
  • 1/2 cup of buttermilk
  • 1/2 teaspoon of baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups peeled and chopped green apples (about 2 apples)

For the frosting:

  • 1/2 cup of butter
  • 6 tablespoons of milk
  • 3 1/2 cups of powdered sugar
  • 1/2 teaspoon vanilla
  • 1/8 cup of caramel sauce (I use caramel ice cream topping)

Directions:

  1. In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
  2. In medium saucepan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
  3. Pour into a 15 x 13 inch greased jelly roll pan.
  4. Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
  5. While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

This was a really good cake until I ruined it. Let me tell you how. The recipe in and of itself is quite simple and easy to follow. However, I wish I could go back in time and change a few things.

You’re going to get a couple weird looks combing the boiling butter, water, and shortening mixture with the combined flour, sugar, and cinnamon. It looks completely out of the ordinary for baking, but it’s okay! Whatever happens in that bowl is supposed to be happening. However, make sure you use a metal bowl and not one with a thin plastic; it will melt.

I had no idea what a jelly roll pan was so I just used a regular sheet pan with higher sides. And when baking the cake, watch the cake closely! I always set my timer two minutes earlier than the set time on the recipe when baking. This recipe says 20 minutes; I opened the oven at 18 and the cake’s edges were already slightly past golden brown. I was not happy. I would have taken it out a solid two minutes before that. Overall, it depends on your oven and the way it bakes.

Slightly darkening the cake was the start of its downhill. It was really delicious warm and right out of the oven; I loved it! Until I decided to add the frosting. The frosting was easy and simple to make–I had no complications. However, the recipe called for way too much, and it took me coating the entire cake to realize that. I also realized it was no longer a yummy cake with the frosting on. What a disappointment. So I highly suggest not putting the frosting on; the cake was just unnecessarily sweet.

Without the frosting, I give this cake a 9/10! It was delicious! With the frosting, it’s a solid 5/10. I would definitely eat this cake plain at any point of the day.

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