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Warm and cozy, this apple cinnamon sheet cake brings the smell of autumn straight into your home. Each bite bursts with juicy apple chunks and a generous hit of cinnamon. It's simple enough for weeknights and a winner for sharing at parties.
Last time I baked this on a whim before friends dropped by. Everybody wanted more. My kids even sneak some from the fridge for an after-school bite
Dreamy Ingredients
- Chopped apples: peeled and cored for juicy moments in every bite Sturdy apples like Granny Smith or Fuji are awesome
- Vanilla extract: gives a punch of flavor Go for the best vanilla you can
- Large eggs: hold everything together and give the cake shape
- Vegetable oil: makes the cake moist and soft Pick a plain oil such as sunflower or canola
- White sugar: brings sweetness but keeps it light If you want, grab organic for pure flavor
- Brown sugar: locks in moisture and adds a caramel taste Either light or dark will do
- Ground nutmeg: for deeper spice Try fresh for max flavor
- Ground cinnamon: the key for that classic apple taste Choose a fragrant one if you can
- Salt: sharpens up the flavor and holds off any extra sweetness
- Baking soda and baking powder: both help the cake get nice and fluffy Don't forget to check they're still fresh
- All purpose flour: the heart of a soft but sturdy cake Lightly sifted flour works best
Simple How-To Steps
- Cool It Down:
- Once done, let your cake chill in the pan for at least a half hour This gives it time to firm up for easy cutting
- Bake:
- Spoon the batter into your greased dish and use a spatula to flatten out the top Pop it in the middle of your preheated oven—three fifty Fahrenheit—for thirty minutes Look for a deep golden color and a clean toothpick when you check
- Add Apples:
- Dump in the chopped apples and stir until fruit is all through the mix That way, every bite gets some apple action
- Mix It Together:
- Pour the wet stuff into the bowl with the dry and fold until you can’t see any more flour streaks Don’t go heavy on mixing, or your cake could turn out tough
- Stir Wet Ingredients:
- Crack the eggs, add your oil, brown sugar, white sugar, and vanilla in another bowl Mix it like crazy until it looks shiny and the sugar’s gone
- Combine Dry Stuff:
- Grab a big bowl and whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg until it all looks one color and there are no lumps
- Get Your Pan Ready:
- Coat a 9 by 13 baking pan with butter or spray Make sure you hit the edges so nothing sticks later
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I love how apples and cinnamon make the whole place smell amazing My little one likes sneaking apple pieces as we mix everything up
How to Store It
Wrap the cake tightly with foil or wrap to keep it fresh for two days on the counter If you need to keep it longer, stick it in the fridge and it’ll last about five days For freezing, wrap each square in parchment and then foil before putting in a freezer bag When ready to eat, just thaw it overnight in the fridge
Try These Swaps
Want it heartier Swap out half the white flour with whole wheat If you’re out of veggie oil, melted coconut oil or even olive oil work too Feel like tossing in nuts Go for walnuts or pecans For spicier vibes, mix in a bit of ginger or cardamom
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Tasty Ways to Serve
This cake’s awesome on its own or with a snow of powdered sugar Try it with whipped cream for an extra treat If you’re feeling fancy, add a drizzle of warm caramel or scoop of ice cream Serve either warm or at room temp—whatever you like best
Common Questions
- → What's the best apple for this cake?
Look for crisp-sweet apples like Fuji, Granny Smith, or Honeycrisp. They hold up beautifully and you won't have a mushy cake.
- → Can I make this ahead of time?
Totally! Letting it rest lets the flavors blend even more. You'll get a tastier bite the next day.
- → How do I add crunch?
Toss some walnuts or pecans into the batter. Every bite will have that yummy nutty bit.
- → How can I keep this cake soft?
Mixing in oil, brown sugar, and a good dose of fresh apples makes the cake extra moist—no dry bites here.
- → How should I serve it?
It's great at room temp, but try it warm too. Add a scoop of ice cream, a dollop of whipped cream, or a little caramel if you want.