Rustic Apple Cinnamon Sheet Cake Recipe

This Cracker Barrel rustic apple cinnamon sheet cake recipe is a soft, buttery cake topped with cinnamon-coated apple slices. It’s warm, spiced just right, and doesn’t take much to throw together. Great for fall, weekends, or just when you’ve got a couple apples that need using up.

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Quick Summary

• Prep time: 10 mins
• Cook time: 55 mins
• Flavor: Buttery, cinnamony, lightly spiced
• Great for: Chill nights, last-minute dessert, fall baking

Why I Like This Recipe

Wasn’t planning dessert. Had apples. Didn’t want pie. Needed something less effort but still warm and good. This cake’s easy — you toss sliced apples in cinnamon sugar, make a quick batter, bake, and that’s it. Tastes like you spent more time on it than you did.

Ingredients

For the apples:

• 3 yellow apples (like Crispin or Golden Delicious)
• Juice of ½ lemon
• ½ cup sugar + 1 tsp ground cinnamon

For the cake:

• 1½ cups all-purpose flour
• 2 tsp baking powder
• Pinch of salt
• Pinch of ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs, beaten
• ⅓ cup vegetable oil (flavorless)
• 1½ tsp vanilla extract

How To Make Rustic Apple Cinnamon Sheet Cake

1. Prep the apples: Peel, core, and slice the apples. Not too thick. Toss them with lemon juice, then mix with cinnamon-sugar. Let ‘em sit while you prep the batter.
2. Mix the dry stuff: Flour, baking powder, salt, nutmeg — just whisk in a bowl. Set aside.
3. Make the batter: In a bigger bowl, beat the softened butter. Add sugar. Beat again till fluffy. Add eggs, oil, vanilla. Mix until smooth-ish. Add the dry stuff. Mix again — just till combined.
4. Assemble it: Pour batter into a parchment-lined 8×8 pan. Smooth it out. Lay the apples on top in overlapping rows (or just spread ‘em — doesn’t matter that much).
5. Bake it: 375°F for about 55 mins. Check with a skewer — if it comes out clean (from the cake part, not apple), it’s done.
6. Cool + serve: Let it sit for a bit. Slice into squares. Good warm or cold. Ice cream’s optional but yeah, do it.

Tips for Success

• Crispin or Golden Delicious apples hold up well — not too soft.
• Don’t skip the lemon juice — helps balance the sweet.
• Use room temp butter for easier mixing.
• Don’t overmix the batter — stir until just combined.

Storage and Reheating

• Fridge: Keeps fine for 3–4 days in a covered container.
• Freezer: Wrap slices in foil or plastic. Good for a couple months. Thaw overnight.
• Reheat: Microwave a slice for 20 seconds. Oven for 5–7 mins at 300°F if you want it warm again.

Frequently Asked Questions

• Can I use a different type of apple?
  Yeah, just go for something that holds shape when baked. Granny Smith works, maybe slightly more tart.
• Can I use a bigger pan?
  It’ll bake faster and come out thinner. Just check early — maybe 40–45 mins.
• Can I add nuts?
  Sure. Walnuts or pecans would work. Maybe ½ cup.
• What’s the best way to serve this?
  Plain works. Ice cream works. Even whipped cream if you’re feeling extra.
• Is it super sweet?
  Not really. The cinnamon-sugar apples add most of the sweetness. The cake itself is mild.

Common Mistakes and How to Dodge Them

• Apples sinking into the batter: If the slices are too thick or heavy, they drop. Thinner slices work better. Don’t press them in.
• Overbaking: Set a timer. Check around 50 mins. Dry apple cake is not the move.
• Batter too thick: It’s not runny, but it should spread easily. If it’s stiff, double-check your flour wasn’t packed too much.
• Underseasoned apples: Use the full cinnamon-sugar mix. Don’t skimp — it soaks in as it bakes.
• Pan not lined: Parchment paper = less sticking, easier to lift out and slice clean.

Nutrition Facts (Per Serving — 1 square out of 9)

• Calories: ~320
• Total Fat: 15g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 90mg
• Potassium: 120mg
• Total Carbohydrate: 44g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 3g