Cracker Barrel Rustic Apple Cinnamon Sheet Cake Recipe

Cracker Barrel Rustic Apple Cinnamon Sheet Cake Recipe is an American tray bake made with apple cider, butter, sour cream, flour, brown sugar, cinnamon, diced apples, and a poured cider glaze that soaks into the warm cake.

The first time I made this, I let the batter cool completely before adding the eggs and it took ages to mix properly. Now I let it cool for just 5 minutes so it’s still warm but won’t scramble the eggs, and it comes together smoothly.

Don’t skip pouring the glaze over the hot cake. The heat from the cake keeps the glaze fluid so it soaks into the top layer. Wait until it cools and the glaze just sits on top instead of sinking in.

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Cracker Barrel Rustic Apple Cinnamon Sheet Cake Recipe Ingredients

For the Cake Base

• 240ml (8fl oz) apple cider (not apple juice; unfiltered cider works best)
• 225g (8oz) salted butter
• 120ml (4fl oz) soured cream
• 250g (9oz) plain flour
• 200g (7oz) caster sugar
• 200g (7oz) dark brown sugar
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp fine salt
• 2 large eggs, beaten
• 1 tsp vanilla extract

For the Apple Swirl

• 200g (7oz) peeled apples, diced very small (5mm)
• 1 tbsp caster sugar
• 2 tsp cornflour
• ½ tsp ground cinnamon

For the Cider Glaze

• 115g (4oz) salted butter
• 60ml (2fl oz) apple cider
• 375g (13oz) icing sugar
• 2 tbsp soured cream
• ½ tsp ground cinnamon

How To Make Cracker Barrel Rustic Apple Cinnamon Sheet Cake Recipe

1. Prep the tin: Preheat your oven to 180°C (350°F/Gas Mark 4). Lightly grease a 45 x 33cm (18 x 13 inch) or similar rimmed baking tray, then dust with flour or line with greaseproof paper.

2. Whisk dry ingredients: Put the plain flour, caster sugar, dark brown sugar, bicarbonate of soda, cinnamon, nutmeg, and salt into a large mixing bowl. Whisk together, breaking up any brown sugar lumps.

3. Boil the liquids: Melt the butter with the apple cider in a small saucepan over medium heat. Bring it to a simmer until the mixture is steaming and just beginning to bubble. Carefully pour this hot liquid over the dry ingredients and whisk constantly until the mixture is glossy and smooth.

4. Add wet ingredients: Let the batter cool for 5 minutes so you don’t scramble the eggs. Whisk in the beaten eggs, vanilla extract, and soured cream. The batter will be loose, warm, and pourable. Pour it into the prepared tray and spread to the edges.

5. Prep the fruit: Toss the small apple cubes with the tablespoon of sugar, cornflour, and cinnamon in a small bowl. Scatter these apples evenly over the surface of the batter, then use an offset spatula to gently swirl and press them just below the surface.

6. Bake: Bake for 18-22 minutes. The cake is thin and cooks quickly. It’s done when a skewer inserted in the centre comes out with just a few moist crumbs attached.

7. Make the glaze: Whilst the cake bakes, melt the remaining butter and cider in a saucepan. Whisk in the icing sugar, soured cream, and cinnamon until smooth.

8. The finish: The moment the cake comes out of the oven, pour the warm glaze over the hot cake. Spread it gently to the edges. The heat from the cake keeps the glaze fluid so it soaks into the top layer before setting into a sweet shell.

Recipe Tips

Use apple cider, not apple juice. Unfiltered cider has more body and a sharper flavour that stands up to the sugar. Apple juice tastes too mild and sweet.

Let the batter cool for 5 minutes before adding eggs. Hot batter scrambles the eggs. Five minutes is enough to cool it down without letting it go cold.

Dice the apples very small. They need to cook through in the short baking time. Large chunks stay raw and crunchy.

Pour the glaze over the hot cake. The heat keeps the glaze fluid so it soaks in. Wait until it cools and the glaze just sits on top.

Don’t overbake. The cake is thin and dries out quickly. Pull it as soon as a skewer comes out with a few moist crumbs.

Let it cool before slicing. The glaze needs time to set. Cut it whilst it’s warm and the slices fall apart.

What To Serve With Rustic Apple Cinnamon Sheet Cake

This works well on its own as a teatime cake or dessert. The cider glaze is sweet enough that it doesn’t need cream or ice cream on the side.

It also fits with a cup of black coffee or tea. The warm spices pair naturally with something bitter without needing anything else on the plate.

How To Store Rustic Apple Cinnamon Sheet Cake

Fridge

Let the cake cool completely, then cover tightly with clingfilm and keep at room temperature for up to 3 days. The glaze softens slightly as it sits but the cake stays moist.

Reheat

Warm individual slices in the microwave for 10-15 seconds. Do not reheat the whole cake as it can dry out the edges.

Freeze

Cool the cake completely, wrap tightly in clingfilm and foil, and freeze for up to 2 months. Defrost at room temperature for 2-3 hours before serving. The glaze may look slightly cloudy after freezing but the flavour stays good.

Cracker Barrel Rustic Apple Cinnamon Sheet Cake Recipe Nutrition Facts

Per serving (1 of 24):

• Calories: 260 kcal
• Protein: 2g
• Fat: 12g
• Carbohydrates: 37g
• Sugar: 28g
• Sodium: 180mg

Estimated. May vary based on ingredients and cooking methods.

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