Cozy Apple Cinnamon Sheet Cake
Get ready to wrap yourself up in the warm, comforting aroma of fall (or really, any time of year!) with this absolutely delightful Apple Cinnamon Sheet Cake. It's so incredibly easy, uses just one pan (hello, minimal cleanup!), and is guaranteed to be a crowd-pleaser.
Equipment
- 9x13 inch baking pan standard size
- Large bowl
- Medium bowl
- Spatula
- Wooden spoon
- Wire rack
- toothpick
Ingredients
Hauptzutaten
- 2.5 cups Apples Diced into small pieces. Any good baking apple works! Think Gala, Fuji, Honeycrisp, or Granny Smith if you like a little tartness.
- 2 large Eggs Make sure they're at room temperature for best results.
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 cup Brown sugar
- 1.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 0.5 tsp Salt
- 2 tsp Vanilla extract
- 0.5 cup White sugar
- 0.75 cup Vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking pan, or line it with parchment paper for super easy cleanup.
- In a large bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to make sure everything is evenly distributed.
- In a separate medium bowl, whisk together the wet ingredients: the brown sugar, white sugar, vegetable oil, eggs, and vanilla extract. Whisk until the sugars start to dissolve a bit and the mixture is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, mix gently until just combined. Be careful not to overmix! A few lumps are okay.
- Gently fold in the diced apples. Make sure they are evenly distributed throughout the batter.
- Pour the batter into your prepared sheet pan and spread it out evenly.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges pulling away slightly from the pan.
- Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing. I know it's hard to wait, but it helps the cake set!
Notes
Measure flour correctly (spoon and level). Use room temperature eggs. Dice apples small (1/4 to 1/2 inch). Don't overmix the batter. Check for doneness with a toothpick. Storage: Once completely cooled, store in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. Tastes amazing slightly warmed up.