Apple Sheet Cake
I saw a beautiful photo of this apple cake in a magazine and I knew I had to make it. It turned out beautifully and is delicious. I always associate the start of Fall with apples!
bonCook tools used: Perforated Baking Sheet, Rectangular Flexipat/or Rectangular FORTEEZ Mold, Heat Resistant Spatula, Eco Chop
Ingredients
3/4 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
1 1/4 teaspoons vanilla
3 large eggs
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon apple pie spice
3/4 teaspoon baking soda
1 1/4 cups buttermilk (not low fat)
1 cup peeled and shredded Gala apple
1/2 cup toasted walnuts or pecans, chopped (optional)
11 (1/4-inch-thick) slices Gala apple
3/4 cup confectioners' sugar
2 tablespoons whole milk
Garnish-apple pie spice
Instructions
Preheat the oven to 325 degrees F. Place the Flexipat Rectangular Mold/or the FORTEEZ Rectangular Mold on a Perforated Baking Sheet.
In a large bowl, beat butter, brown sugar, and 1 teaspoon vanilla with a mixer at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, apple pie spice, baking soda, and salt. With the mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Gently stir in shredded apple and walnuts. Pour batter into Mold. Arrange sliced apples over top of batter.
Bake until a wooden toothpick inserted in the center comes out clean, about 40 minutes. Let cool completely on a wire rack.
In a small bow, whisk together confectioners' sugar, milk, and remaining 1/4 teaspoon vanilla. Drizzle glaze over the cake. Garnish with apple pie spice, if desired.
* bonTip - The Eco Chop makes fast work of chopping the apples small instead of using a grater.