Apple Spice Sheet Cake

Dear Sis,

I have a love-hate relationship with this recipe! I love that it serves a crowd, is packed with wonderful fall flavors, and that is has a link to our family history. I wish the cake were a bit thicker, but I’m afraid that will make it too heavy. I wish the frosting didn’t melt so easily, but the caramel flavor is amazing and the recipe is that of Josh’s Great Grandfather, so I want to keep as true to it as possible:)

Apple Spice Sheet Cake with Caramel Glaze
Serves 24
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Ingredients
  1. 1 c unbleached flour
  2. 1 c cake flour
  3. 1/2 c dark brown sugar
  4. 1/2 c granulated sugar
  5. 1 1/2 t pumpkin pie spice blend
  6. 1 t baking powder
  7. 1/2 t baking soda
  8. 1/4 t salt
  9. 1 c buttermilk
  10. 1 c unsalted butter
  11. 1/2 c water
  12. 2 eggs
  13. 1 t vanilla
  14. 2 c apple, cored, peeled, and chopped
Caramel Glaze
  1. 1 c brown sugar
  2. 1/2 c salted butter
  3. 1/4 c heavy cream
  4. 1 1/2 - 2 c powdered sugar
Instructions
  1. Preheat oven to 400. Grease and flour 1/2 sheet cake pan.
  2. Place dry ingredients in a bowl and whisk to combine.
  3. Heat buttermilk, butter, and water in a heavy bottom stock pot over medium-high heat. Bring to a boil. Remove from heat.
  4. Beat in eggs and vanilla. Fold in apples.
  5. Pour into prepared pan. Bake 18-20 minutes. Cool completely before glazing.
Caramel Glaze
  1. Melt butter in a saucepan over medium heat.
  2. Add brown sugar and cream, stirring until sugar is dissolved.
  3. Stir in powdered sugar 1/2 cup at a time until desired consistency is reached. More sugar makes a more stable glaze, but it is also sweeter. I opt for less sugar and chill mine to keep the glaze from soaking into the cake too much as it sits.
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We shared our cake with the ladies at our monthly living history group meeting. It got a lot of compliments, which is why I’m sharing the recipe.

Love,

b

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