Description

This apple cinnamon sheet cake combines tender, moist cake bursting with fresh apples and a touch of warming cinnamon spice. It’s easy to make in one pan, perfect for feeding a crowd at any fall gathering, brunch, or potluck. Topped with a simple cinnamon-sugar sprinkle or glaze, this cake captures all the cozy flavors of autumn in every bite.

Ingredients

Units Scale

For the Apple Cinnamon Sheet Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 cup unsalted butter, melted and slightly cooled
3 large eggs, room temperature
1/2 cup sour cream or plain Greek yogurt
2 teaspoons vanilla extract
2 1/2 cups peeled, cored, and diced apples (about 2 large apples)

For the Cinnamon Sugar Topping

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13–inch sheet cake pan with butter or line with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth and creamy. Add eggs, one at a time, whisking well after each addition. Stir in the sour cream and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until almost combined. Do not overmix.
Add Apples: Fold in the diced apples until evenly distributed throughout the batter.
Bake: Spread the batter evenly in the prepared pan. In a small bowl, mix the cinnamon and sugar for the topping, then sprinkle over the batter. Bake for 32-38 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for at least 20 minutes. Cut into squares and serve warm or at room temperature. Optionally, drizzle with a simple glaze if desired.

Notes

Granny Smith, Honeycrisp, or Fuji apples work well in this recipe.
Cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
Add a simple glaze made with powdered sugar and milk for extra sweetness.
This recipe is perfect for autumn gatherings, but delicious year-round.
Use gluten-free flour for a gluten-free version.

Nutrition

Serving Size: 1 slice (1/15 of cake)
Calories: 265
Sugar: 20g
Sodium: 180mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg