Quick And Easy Sheet Cake
A moist, flavorful sheet cake featuring applesauce and cinnamon, perfect for quick desserts or tea time, appealing to both kids and adults alike.
Ingredients
Instructions
- Mix together the sugar, eggs, flour, baking powder, salt, and cinnamon in the given order.
- Pour the batter into a well-greased 10 x 15-inch sheet cake or jelly roll pan.
- Bake at 350°F (175°C) for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
- Just before the cake is finished baking, prepare the topping as desired.
Tips & Substitutions
For a fluffier texture, ensure your ingredients are at room temperature before mixing. If you don’t have Granny Smith applesauce, you can substitute it with other unsweetened applesauce or even mashed bananas for a different flavor. You can also add a splash of vanilla extract to enhance the cake's sweetness. This recipe is adaptable for different flavors, similar to Easy Chess Cake.
Serving Suggestions
Serve the sheet cake plain, or top it with a light dusting of powdered sugar or whipped cream for added sweetness. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For a delightful brunch option, consider serving it alongside Waldorf Salad Plus or coffee, making it a great addition to any gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or until just warmed, ensuring not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Sheet Cake contains roughly 536 calories, with 9g protein, 110g carbohydrates, and 8g fat. It is an excellent source of calcium (42% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2565mg per serving (112% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser cake. To lighten it, consider mixing half whole wheat and half all-purpose flour for a better texture while still adding some nutritional value.
What can I use instead of nuts?
If you have nut allergies or prefer not to use nuts, you can substitute them with seeds like sunflower or pumpkin seeds. Alternatively, you can omit them entirely and add chocolate chips or dried fruits for added texture and flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again.
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).