![]() This cake is even better a day or two after it’s baked. It’s straight out of the fridge and onto the table kinda cake. Serving: I like to serve this cake chilled, even cold. Icing: Make sure you add the hot icing when the cake itself is hot out of the oven. In a separate large bowl, combine the cake mix with half of the cinnamon topping. In a small bowl, whisk together water, yogurt, and egg. Line with parchment and grease parchment. Sheet cakes are so thin that there is some serious danger of overbaking or even burning the recipe. Grease a 9-inch spring form pan with baking spray. In a smaller pan, the cake won’t cook right.īe careful not to overbake this recipe. You might be tempted to try a 9×13 pan instead. Chopping the apple into finer pieces rather than using large chunks also help distribute the moisture throughout the cake and avoiding any sogginess.īaking: A full 10×15 pan is necessary for baking. The cake is so thin that adding too much extra moisture makes it almost soggy. ![]() More fruit means more moisture-and in a thin sheet cake, moisture can actually be a bad thing. Chopping the apples into finer slices helps to make sure they get evenly distributed throughout the cake.Īlthough I have experimented with adding more fruit to this recipe, I settled on this as my perfect ratio. Recipe Notes For Caramel Apple Sheet Cake:Īpples: You’ll want to chop the apples pretty finely for this recipe. ![]() So when I started making caramel apple sheet cake, I found the perfect mixture of two awesome desserts. ![]() There’s just something awesome about a snack with an incredible amount of caramel that you can justify eating because really, at its core, it’s an apple. But what I really look forward to in the fall is the resurgence of caramel apples. And, hey, I like pumpkin spice as much as the next person. People go all crazy over pumpkin spice in the fall. LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES! PIN IT TO YOUR DESSERT BOARD TO SAVE FOR LATER! You just can’t get that ratio from a layer cake. The amount of frosting on a sheet cake is enticing. (Is anyone else’s mouth suddenly watering?) Each bite of a sheet cake comes perfectly topped with a delicious little dollop of frosting. The proportion of cake to frosting or icing in a delicious sheet cake recipe is unbeatable. True, I am a little biased-I’ve got a thing for a sheet cake. And let me tell you, the finished dish lives up to the name. When I decided to make up this fantastic recipe, I couldn’t imagine finding a more mouth-watering combination of words: Caramel Apple Sheet Cake. One has to be accurate and appealing all at once. I think naming recipes is a tricky business. Remember and only fill them ¾ full to give them room to rise.Our Caramel Apple Sheet Cake Is Super Moist, Deliciously Spiced, Cake loaded with chunks of fresh Apple all topped off with a Luscious Caramel Icing! You might also find that you have too much mixture for a 6” cake tin. If you are using a smaller cake tin, like a 6” cake tin then the cake will be a lot thicker and take longer to bake. The cakes will be thinner than mine and they will take less time to bake. If you are using a larger cake tin, maybe a 9” or 10” cake tin. I prefer loose-bottomed cake tins as it just makes getting the cake out once it is baked a lot easier, but there are so many different types of cake tins now, and any will be perfect for making this so long as they are 8”. The loose-bottomed cake tins I use I got from a supermarket, and they were relatively inexpensive, but they are the perfect depth to get a lovely and thick cake. It is the perfect size for sharing and you get around 12-16 slices of cake from it depending on how you cut the cake. Whenever I am making a cake, I pretty much always use an 8” round tin. ![]()
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