2(small-to-medium) crunchy, tart apples (such as Granny Smiths)peeled & diced (for about 2 cups total)
FOR THE GLAZE:
½cup(1 stick) butter
1cuppacked brown sugar
½teaspoonsalt
½cuphalf-and-half
2 ½cupspowdered sugarsifted
1teaspoonpure vanilla extract
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Flaked sea saltoptional garnish
Instructions
Make the Caramel Apple Cake:
Adjust the rack to the center position of the oven and preheat the oven to 375°F. Grease a rimmed 18x13x1-inch half sheet pan with softened butter.
In a large pot set over medium heat, melt the butter. Add the water, increase the heat, and bring to a boil.
Remove the pot from the heat and briskly stir in the flour until smooth, followed by completely stirring in the sugar, then the cinnamon, and finally the sour cream.
Temper the eggs (see NOTES below) and then quickly stir them into the batter until fully incorporated. Mix in the vanilla. Sprinkle the baking soda and salt over the top of the batter (make sure there are no lumps!) and stir them in until all ingredients are well combined. Fold in the diced apples.
Pour the batter into the prepared sheet pan and smooth the top. Bake for 18 to 22 minutes or until a toothpick inserted into the center of the cake comes out clean. Set the cake pan on a wire rack to cool.
Make the Caramel Glaze:
While the cake cools, make the glaze. Place a medium pot over medium heat and add the butter, brown sugar, and salt. Stir over medium heat until smooth and melted, then bring to a boil, stirring frequently.
Remove the pot from the heat and carefully stir in the half-and half. Return the pot to the heat and bring to another boil, stirring frequently.
Remove the pot from the heat once more and stir in the sifted powdered sugar and the vanilla until smooth. Immediately pour the glaze over the cooling cake and spread into a thin, even layer.
Allow the glaze to set (at room temperature or uncovered in the refrigerator) before slicing. Sprinkle individual slices with flakes of salt before serving, if desired. Cover tightly and refrigerate any leftovers.
Video
Notes
This recipe is a variation of a Texas sheet cake, which are known for being sweet.
The pan used for this recipe measures 18- by 13- inches with a 1-inch rim, commonly referred to a half sheet pan.
You may use salted or unsalted butter in the cake and glaze...whatever you prefer or have on hand will work fine.
The key to avoiding lumps in the batter is quickly stirring in one ingredient at a time until smooth. I like to use a wooden spoon.
TO TEMPER EGGS: Crack room temperature eggs into a separate bowl. Whisk them thoroughly, and then whisk a spoonful of the warm batter into the bowl of eggs until well combined. Gradually whisk additional spoonfuls of warm batter into the eggs until the temperature of the eggs turns warm. Scrape all of the tempered egg mixture back into the pot and quickly stir it into the batter.
An offset spatula makes spreading the caramel glaze easier. The layer of glaze will be thin, but it’s sweet enough that it’s all the cake needs!
Cover any leftovers with plastic wrap (I prefer Press ‘n Seal). Pull the plastic wrap taut and store the cake in the refrigerator. If you want to increase the odds that the plastic wrap doesn’t stick to the glaze, use a few small, thin pieces of apple to garnish the top of the cake. This will provide a higher “layer” that the plastic wrap can rest on without touching the glaze.
Sifting the powdered sugar for the caramel glaze recommended. If there are lumps in your powdered sugar, your glaze will also turn out lumpy.