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- 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 cup buttermilk - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 2 cups apples, peeled, cored, and diced - 1 cup walnuts or pecans, chopped (optional) - 1/2 cup powdered sugar (for icing) - 2 tablespoons milk (for icing) When making this apple cinnamon sheet cake, you need fresh and good-quality ingredients. I recommend using Granny Smith or Honeycrisp apples for their tartness and crunch. These apples will shine in your cake. For the flour, all-purpose works best. It gives the cake a nice structure. The unsalted butter adds richness. Make sure it’s softened for easy mixing. Buttermilk brings a lovely tang and moisture. If you don't have it, you can make your own. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. The eggs bind everything together and add fluffiness. The vanilla extract gives a warm flavor. Baking powder and baking soda help the cake rise. Salt enhances all the flavors. Ground cinnamon is a key spice in this recipe. It gives that warm, cozy taste. Feel free to add chopped walnuts or pecans for some crunch. They make the cake even better. Finally, for the icing, you need powdered sugar and milk. This simple icing adds sweetness without being too much. With these ingredients, you're on your way to a delicious apple cinnamon sheet cake! - Preheat the oven to 350°F (175°C) and prepare the cake pan. Grease and flour a 13x18 inch sheet cake pan to ensure the cake comes out easily. - Mix dry ingredients together in a bowl. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 teaspoons of ground cinnamon until well combined. Set this aside. - Cream butter and sugar until fluffy. In a large bowl, beat 1/2 cup of softened unsalted butter and 1 cup of granulated sugar together. Mix until it looks light and fluffy, about 3-4 minutes. - Add wet ingredients to the butter mixture. Crack in 3 large eggs, pour in 1 cup of buttermilk, and add 1 teaspoon of vanilla extract. Mix until it all blends well. - Gradually incorporate dry ingredients and fold in diced apples. Add the dry mixture to the wet ingredients slowly, mixing just until combined. Be careful not to overmix! Fold in 2 cups of peeled, cored, and diced apples. Add 1 cup of chopped walnuts or pecans if you like. - Pour batter into prepared pan. Spread the batter evenly in the greased sheet cake pan. - Bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. - Cool in the pan for 10 minutes, then transfer to a wire rack. After cooling, let the cake cool completely on the rack before icing. When you mix the batter, do not overmix. This keeps the cake light and fluffy. Overmixing can make it dense and hard. Stir just until you see no dry flour. To check if your cake is done, use a toothpick. Insert it into the center. If it comes out clean, the cake is ready. If it has wet batter on it, bake a few more minutes. To slice and serve the cake, cut it into squares. Place the squares on a pretty platter. This makes it look nice for guests. You can sprinkle some cinnamon on top for extra flair. Adding a few apple slices on the side also makes it appealing. For a treat, serve with whipped cream. Do not use the wrong type of apples. Granny Smith and Honeycrisp work best. They add the right balance of sweet and tart. If you skip the cooling step before icing, the glaze will melt. Always let the cake cool for at least 10 minutes before icing. This keeps your icing pretty and firm. {{image_2}} You can make this cake even more fun by adding nuts or chocolate chips. Chopped walnuts or pecans add a nice crunch. They pair well with the soft apples. If you prefer chocolate, mix in some chocolate chips for a sweet twist. You can also use different spices to change the flavor. Nutmeg or ginger can add warmth and depth. Just a pinch can make a big difference. Experiment with what you like best! If you want a gluten-free cake, you can swap the all-purpose flour. Use a gluten-free flour blend instead. It works well in most recipes. Check the blend for a good taste and texture. For dairy-free options, replace buttermilk with almond milk and add a splash of vinegar. You can use coconut oil instead of butter. Both will keep the cake moist and tasty! You can adapt this recipe for different seasons. In the fall, try using pears or peaches instead of apples. They bring a fresh, juicy taste. You can also add fall-inspired flavors like maple syrup or extra cinnamon. These flavors make the cake feel cozy and festive. Enjoy the changing seasons with each bite! To keep your apple cinnamon sheet cake fresh, store it properly. First, let the cake cool completely. Then, cover it with plastic wrap or foil. You can also place it in an airtight container. This helps keep the cake moist and tasty. For the best results, use a container that fits the cake well. A shallow container works best. It allows air to flow and keeps the cake from getting soggy. At room temperature, your cake lasts about three days. Keep it in a cool spot away from sunlight. If you want it to last longer, freezing is a great option. Wrap slices tightly in plastic wrap, then place them in a freezer bag. This way, the cake stays fresh for up to three months. When you want to enjoy it again, take it out and let it thaw in the fridge. You can also leave it at room temperature for a few hours. To reheat without drying out the cake, slice a piece and place it on a microwave-safe plate. Heat it for about 10 to 15 seconds. This warms it up while keeping it moist. You can serve the cake cold, but warming it up adds a nice touch. It brings out the flavors and makes the icing a bit gooey, which I love! If you want a cozy dessert, try it warm with a scoop of vanilla ice cream. To stop the cake from sticking, grease the pan well. Use unsalted butter or cooking spray. After greasing, add a little flour. Shake the pan to coat the bottom and sides. You can also use parchment paper. Cut it to fit the bottom of the pan. This makes for easy removal later. Yes, you can use other apple types. Granny Smith apples are tart and hold their shape well. Honeycrisp apples are sweet and juicy. You can also try Fuji or Braeburn apples. They all add great flavor and texture to the cake. Check the cake at 25 minutes. Insert a toothpick in the center. If it comes out clean, the cake is done. If it has batter on it, bake for a few more minutes. The top should be golden brown and slightly springy when touched. You can prepare the cake ahead of time. Bake the cake and cool it completely. Wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it in the fridge before serving. This blog post covered a simple and delicious apple cake recipe. I discussed the ingredients, tools, and step-by-step instructions for baking. You learned tips for perfect results, variations for more flavor, and storage methods to keep your cake fresh. Remember, paying attention to detail ensures a tasty treat. Don't hesitate to try different fruits or spices to make the recipe your own. Happy baking!

Apple Cinnamon Sheet Cake

Indulge in the delightful flavors of Apple Cinnamon Sheet Cake, the perfect dessert for any occasion! This easy recipe combines fresh apples, cozy cinnamon, and a fluffy texture that your family will love. With simple steps and ingredients, you can create a moist cake topped with creamy icing. Don't miss out on this delicious treat; click through to explore the full recipe and make your baking dreams come true!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

2 cups apples, peeled, cored, and diced (Granny Smith or Honeycrisp)

1 cup walnuts or pecans, chopped (optional)

1/2 cup powdered sugar (for icing)

2 tablespoons milk (for icing)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 13x18 inch sheet cake pan.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add Wet Ingredients: Add eggs, buttermilk, and vanilla extract to the butter mixture. Mix until well incorporated.

          Combine Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix. Fold in the diced apples and chopped nuts, if using.

            Pour and Bake: Pour the batter into the prepared sheet cake pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

              Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                Make the Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over the cooled cake.

                  Prep Time: 20 min | Total Time: 1 hr | Servings: 12

                    - Presentation Tips: Slice the cake into squares and serve on a platter, garnished with a sprinkle of cinnamon and a few apple slices on the side. Optionally, serve with whipped cream for added indulgence.