![]() Tips for SuccessĬrumb topping with melted butter vs softened butter ⟶ Melted butter creates a finer, more crumbly streusel. You can make my 2-ingredient vegan caramel, or omit the caramel and toss apples with 2-3 tbsp sugar and 1 tbsp melted vegan butter (optional). I haven’t tested a gluten-free version of this cake, but you can try replacing the flours with a gluten-free flour blend (I recommend Bob’s Red Mill*). But if you live in a very cold environment, you may be able to leave it covered on the counter for ~24 hours. Caramel Apple Crumb Cake FAQīecause this cake contains a lot of fresh apples, I recommend storing it covered in the fridge. Bake at 350☏ for 60-70 minutes, until a toothpick inserted in the center of the cake comes out clean. Pour into a lined cake pan, top with apple filling, and sprinkle crumb topping all over. Chill in the fridge while you prep the rest of the cake.Īpple filling: Toss apples with spices, lemon juice, and caramel.Ĭake: Mix dry and wet ingredients separately, then fold together to form a batter. Just mix until all the flour is hydrated. The number of steps may look daunting, but don’t be intimidated! This cake doesn’t require any fancy techniques, just a bit of time and patience.Ĭrumb topping: Mix all the dry ingredients together, then cut in chunks of softened butter or pour melted butter over and mix to incorporate the butter. This cake is even better a day or two after it’s baked.There are three different components to this cake: cake, apple filling, and crumb topping. It’s straight out of the fridge and onto the table kinda cake. Serving: I like to serve this cake chilled, even cold. Icing: Make sure you add the hot icing when the cake itself is hot out of the oven. Sheet cakes are so thin that there is some serious danger of overbaking or even burning the recipe. In a smaller pan, the cake won’t cook right.īe careful not to overbake this recipe. You might be tempted to try a 9×13 pan instead. Chopping the apple into finer pieces rather than using large chunks also help distribute the moisture throughout the cake and avoiding any sogginess.īaking: A full 10×15 pan is necessary for baking. The cake is so thin that adding too much extra moisture makes it almost soggy. More fruit means more moisture-and in a thin sheet cake, moisture can actually be a bad thing. Chopping the apples into finer slices helps to make sure they get evenly distributed throughout the cake.Īlthough I have experimented with adding more fruit to this recipe, I settled on this as my perfect ratio. Recipe Notes For Caramel Apple Sheet Cake:Īpples: You’ll want to chop the apples pretty finely for this recipe. So when I started making caramel apple sheet cake, I found the perfect mixture of two awesome desserts. There’s just something awesome about a snack with an incredible amount of caramel that you can justify eating because really, at its core, it’s an apple. But what I really look forward to in the fall is the resurgence of caramel apples. And, hey, I like pumpkin spice as much as the next person. People go all crazy over pumpkin spice in the fall. LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES! PIN IT TO YOUR DESSERT BOARD TO SAVE FOR LATER! You just can’t get that ratio from a layer cake. The amount of frosting on a sheet cake is enticing. (Is anyone else’s mouth suddenly watering?) Each bite of a sheet cake comes perfectly topped with a delicious little dollop of frosting. The proportion of cake to frosting or icing in a delicious sheet cake recipe is unbeatable. ![]() True, I am a little biased-I’ve got a thing for a sheet cake. And let me tell you, the finished dish lives up to the name. When I decided to make up this fantastic recipe, I couldn’t imagine finding a more mouth-watering combination of words: Caramel Apple Sheet Cake. One has to be accurate and appealing all at once. I think naming recipes is a tricky business. Our Caramel Apple Sheet Cake Is Super Moist, Deliciously Spiced, Cake loaded with chunks of fresh Apple all topped off with a Luscious Caramel Icing!
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