Apple Sheet Cake
A moist, flavorful apple sheet cake with cinnamon and nuts, perfect for family gatherings or afternoon tea, offering a delightful combination of fruitiness and crunch.
Ingredients
Instructions
- Sift together the flour, baking soda, cinnamon, and salt; set aside.
- In a mixing bowl, beat together the eggs and sugar until well blended.
- Add the oil and beat well.
- Add the dry ingredients to the wet mixture.
- Mix thoroughly but do not overbeat. Fold in the chopped apples and nuts.
- Pour the batter into a well-greased 11 x 15-inch sheet cake pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to the batter. You can substitute half of the oil with unsweetened applesauce for a lighter version. If you prefer a nut-free option, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin. This cake is reminiscent of classic American recipes, making it a comforting choice.
Serving Suggestions
Serve this delightful apple sheet cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a festive touch, garnish with a sprinkle of powdered sugar or serve alongside Alabama Sweet Potato Pie for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake to keep it fresh for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or enjoy it cold. The flavors mature beautifully over time!
Nutrition & Diet Analysis (per serving)
Each serving of Apple Sheet Cake contains roughly 649 calories, with 6g protein, 52g carbohydrates, and 47g fat. It is a good source of vitamin C (14% of the Daily Value), protein (12% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 733mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples for this recipe?
Absolutely! While Granny Smith apples are a popular choice for their tartness, you can mix and match different varieties like Honeycrisp, Fuji, or Gala for a more complex flavor. Just remember that sweeter apples may require a slight reduction in sugar.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as oven temperatures can vary. If the top begins to brown too quickly, you can cover it loosely with aluminum foil.
Can I freeze the apple sheet cake?
Yes, you can freeze the cake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).