Description
A moist, spiced sheet cake layered with tender caramelized apples and a citrus-kissed crumb. Golden-brown and aromatic, this crowd-pleasing dessert celebrates autumn’s warmth with cinnamon, apples, and a hint of orange.
Ingredients
2 Tablespoons vegetable shortening (for greasing)
3 cups plus 2 Tablespoons all-purpose flour
3 large or 6 small Gala or Honey Crisp apples (1½ lbs, peeled, cored, and quartered)
1/3 cup packed dark brown sugar
1½ tablespoons ground cinnamon
1½ cups granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
4 large eggs
1 cup canola oil
½ cup freshly squeezed orange juice
1 tablespoon pure vanilla extract
½ cup powdered sugar (for glaze)
2 teaspoons water (for glaze)
Instructions
Preheat oven to 350°F (175°C)
Line a 9×13-inch sheet pan with parchment paper and grease with vegetable shortening
Sift flour, baking powder, and salt into a large bowl
In another bowl, combine brown sugar, granulated sugar, and eggs, beating until light and fluffy
Add canola oil, orange juice, and vanilla extract to egg mixture
Gradually mix wet ingredients into dry ingredients until just combined
Spread half the batter evenly into prepared pan
Toss apples with 2 tablespoons cinnamon and ½ cup sugar, then nestle into batter
Cover with remaining batter
Bake for 35 minutes, or until golden and toothpick inserted in center comes out clean
Let cool slightly, then whisk powdered sugar and water for glaze; drizzle over warm cake
Notes
For gluten-free, use 1:1 gluten-free flour blend
Vegan substitute: replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
Store airtight at room temperature for up to 3 days
Reheat slices in microwave or oven for extra warmth
Nutrition
- Serving Size: 1 small slice (1/16th of cake)
- Calories: 280
- Sugar: 28g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg