Rustic Apple Cinnamon Sheet Cake Recipe

This Rustic Apple Cinnamon Sheet Cake is composed of a rich batter infused with boiled apple cider and salted butter, studded throughout with tender cubes of fresh fruit. The result is an impossibly moist, dense crumb that rivals the fudgiest brownie, all sealed beneath a warm, crackling cider glaze that seeps into every pore. It is the ultimate autumnal crowd-pleaser, perfect for potlucks or cozy gatherings where you need a dessert that feeds plenty and comforts the soul.

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Rustic Apple Cinnamon Sheet Cake Ingredients

For the Cake Base:

• 1 cup Apple Cider: Not apple juice; unfiltered cider provides a robust, orchard-fresh acidity.
• 1 cup Salted Butter: Boiled with the cider to create a rich, savory undertone.
• 1/2 cup Sour Cream: Ensures the crumb remains tender and velvety.
• 2 cups All-Purpose Flour: The structural base.
• Sugars: A mix of 1 cup granulated and 1 cup dark brown sugar for deep molasses flavor.
• Spices: 1 tsp cinnamon and 1/2 tsp nutmeg for warmth.

For the Apple Swirl:

• 2 cups peeled apples: Diced very small (1/4 inch) to ensure they cook through.
• 2 tsp Cornstarch: Helps suspend the apples in the batter and prevents sogginess.

For the Cider Glaze:

• 1/2 cup Salted Butter & 1/4 cup Apple Cider: The base of the pour-over frosting.
• 3 cups Powdered Sugar: Creates the sweet, fudge-like crust.
• 2 tbsp Sour Cream: Adds a tangy creaminess to the glaze.

How To Make Rustic Apple Cinnamon Sheet Cake

1. Prep the Pan: Preheat your oven to 350°F. Lightly grease a half sheet pan (18×13 inch or similar rimmed baking sheet), then dust with flour or line with parchment paper.
2. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt. Breaking up any brown sugar clumps now ensures a smooth batter later.
3. Boil the Liquids: In a small saucepan, melt the butter with the apple cider 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. Whisk constantly until the mixture is glossy and smooth—the heat helps bloom the spices.
4. Add Wet Ingredients: Let the batter cool for a few minutes so you don’t scramble the eggs. Whisk in the beaten eggs, vanilla extract, and sour cream. The batter will be loose, warm, and pourable. Pour it into the prepared sheet pan and spread to the edges.
5. Prep the Fruit: In a small bowl, toss the small apple cubes with the tablespoon of sugar, cornstarch, and cinnamon. 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 to 22 minutes. Because the cake is thin, it cooks quickly. It is done when a toothpick inserted in the center comes out with just a few moist crumbs attached.
7. Make the Glaze: While the cake bakes, melt the remaining butter and cider in a saucepan. Whisk in the powdered sugar, sour cream, and cinnamon until smooth.
8. The “Texas” 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 will keep the glaze fluid, allowing it to soak into the top layer before setting into a sweet shell.

Recipe Tips

• Chop Apples Finely: The cake bakes in only 20 minutes, which isn’t long enough to cook large chunks of apple. Keep your dice to 1/4-inch cubes so they become tender-crisp rather than crunchy.
• Glaze While Hot: Unlike most cakes where you wait for them to cool, this style (Texas Sheet Cake) demands that you glaze it piping hot. This fuses the frosting to the cake.
• Pan Size: A standard “half sheet pan” (approx 13×18) creates a thin bar-like cake. If you use a smaller 9×13 pan, the cake will be much thicker, require significantly longer baking time, and may overflow.
• Apple Variety: Use a firm baking apple like Honeycrisp, Braeburn, or Granny Smith. softer apples like McIntosh may turn to mush.

What To Serve With Apple Sheet Cake

• Salted Caramel: A drizzle of caramel sauce over the glazed slice adds richness.
• Pecans: Toasted pecans scattered over the wet glaze add a welcome crunch.
• Coffee: The strong spices in the cake pair beautifully with a dark roast.
• Sharp Cheddar: For a traditional twist, serve with a slice of sharp cheese.

How To Store Apple Sheet Cake

• Room Temperature: This cake stores beautifully at room temperature. Cover the pan with foil or plastic wrap and it will stay moist for up to 3 days.
• Refrigerate: You can extend the shelf life to 5-6 days in the fridge, though the glaze may lose some of its sheen.
• Freeze: Slice the cake into squares and place sheets of wax paper between layers in an airtight container. Freeze for up to 2 months. Thaw at room temperature.

Rustic Apple Cinnamon Sheet Cake Nutrition Facts

• Calories: 320 kcal
• Fat: 14g
• Carbohydrates: 48g
• Sugar: 36g
• Protein: 2g

Nutrition information is estimated per square.

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