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
2018-09-29 17:29:55
Serves 24
Ingredients
- 1 c unbleached flour
- 1 c cake flour
- 1/2 c dark brown sugar
- 1/2 c granulated sugar
- 1 1/2 t pumpkin pie spice blend
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 c buttermilk
- 1 c unsalted butter
- 1/2 c water
- 2 eggs
- 1 t vanilla
- 2 c apple, cored, peeled, and chopped
Caramel Glaze
- 1 c brown sugar
- 1/2 c salted butter
- 1/4 c heavy cream
- 1 1/2 - 2 c powdered sugar
Instructions
- Preheat oven to 400. Grease and flour 1/2 sheet cake pan.
- Place dry ingredients in a bowl and whisk to combine.
- Heat buttermilk, butter, and water in a heavy bottom stock pot over medium-high heat. Bring to a boil. Remove from heat.
- Beat in eggs and vanilla. Fold in apples.
- Pour into prepared pan. Bake 18-20 minutes. Cool completely before glazing.
Caramel Glaze
- Melt butter in a saucepan over medium heat.
- Add brown sugar and cream, stirring until sugar is dissolved.
- 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.
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,
b
