Apple Sheet Cake With Creamy Caramel Frosting

This apple sheet cake is one of the most perfect fall desserts. It’s packed with apple chunks and topped with a delicious creamy caramel frosting that is to die for.

For the cake:

• 2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup granulated sugar

• 1 cup lightly packed light brown sugar

• 1 teaspoon ground cinnamon

• 2 sticks unsalted butter

• 1 cup water (236 grams)

• 1/2 cup buttermilk

• 2 large eggs

• 1 teaspoon vanilla

• 2 cups peeled and chopped Granny Smith apples (about 2 medium apples)

For the glaze:

• 1 stick salted butter

• 1/4 cup milk

• 3 cups powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 cup caramel sauce ( I just bought some at the store)

Directions for the cake:

• Preheat the oven to 400°F. Spray 16-3/4 by 12-inch sheet pan with non-stick cooking spray ( I used Pam)

• In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.

• In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts.

• Bring to a boil.

• Once the mixture is boiling, remove it from heat and add it to the flour mixture.

• Add in the buttermilk, eggs, and vanilla.

• Gently stir in the apples.

• Pour the batter into the prepared pan, spreading evenly. Bake for about 17 minutes or until a toothpick inserted comes out clean.

• Let cool in the pan on a wire rack for about 15 to 20 minutes.

Directions for the frosting:

• Combine the butter and milk in a pot over medium heat until the butter has completely melted

• Gradually stir in the powdered sugar until combined.

• Stir in the vanilla and caramel until combined.

• If the frosting is too thin, add more powdered sugar to thicken.

• Pour evenly over the slightly warm cake.

• Let set for about 30 minutes before slicing and serving.