The last time I shared a Fall Sheet Cake recipe was 3 years ago and included pumpkin of course and it was a huge hit. That Caramel Cider Pumpkin Sheet Cake is a family favorite. However, after bringing home some delightful apples from our Michigan trip last month, the Apple wheels were spinning and with the moistness that apples bring, I knew it would be a cake of some sort. You know what had me even more stoked over this recipe is that it was even 10 times better the next day. I highly suggest making it the day before and as you know, a Sheet Cake makes a lot but it still didn’t last long in our house. The great news if you would happen to have some left, is that it freezes well.
Let's be honest with why I am such a fan of the sheet cake. Since it is not as thick of a cake, say in a 13x9 pan, it allows for a much better cake/frosting ration. The thinner the car, the more frosting and in this case; the salted caramel, has me over the frosting moon!
What you'll need
INGREDIENTS
For the cake
1 (2 sticks) cup unsalted Butter, softened
2 cups white sugar
4 large eggs
1 teaspoon vanilla
1/3 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon nutmeg
Pinch of ground cloves
3-4 medium peeled and diced apples
For the frosting
1/2 cup (1 stick) unsalted butter
1 cup Brown sugar
1/3 Heavy Cream
1 teaspoon Vanilla
1/2 teaspoon Sea Salt
3-4 cups Powdered sugar
DIRECTIONS
Preheat the oven to 350°. Grease a 11x17 sheet or jelly roll pan. In a medium bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and set aside. In a large bowl with a mixer, mix together the butter and sugar. Add the eggs one at a time, when all eggs have been added, mix in the vanilla and the milk. Stir in the apples. Gradually add the flour mixture and mix until just moistened. Spread batter evenly into pan and bake for 20-25 minutes until toothpick inserted in the middle of the cake comes out clean. Cool cake completely. To make frosting; In a medium saucepan, place butter brown sugar and heavy cream and melt over medium heat just until boils, remove from heat and whisk in sea salt until melts, then mix in vanilla and powdered sugar with mixer. Add more powdered sugar after 3 cups if not desired thickness. Working quickly, as it will harden, spread over cooled apple cake. Cool and cut into squares. 
HAPPY TASTY TUESDAY!
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xoxo
