Cinnamon Apple Sheet Cake
Recipe type: Cake
Serves: 18
This apple cake is made on a sheet pan and served warm melts in your mouth. The flavors of cinnamon and apples stand out, making it a perfect dessert for fall
  • 3 cups AP flour plus 2 Tablespoons
  • 3 large Gala or Honey Crisp Apples
  • ⅓ cup dark brown sugar, packed
  • 1½ Tablespoons cinnamon
  • 1½ cups sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup canola oil
  • ½ cup orange juice
  • 1 Tablespoon pure vanilla extract
  • ½ powdered sugar
  1. Heat oven to 350. Use vegetable shortening to heavily grease the interior of a 13 x 9 inch metal baking pan. Add 2 Tablespoons of the flour to the pan. Working over the sink , shake the pan to coat it on all the sides. Shake out the excess flour. Peel, core and quarter apples. Slice the apples into ¼ inch thick wedges. (If your apples are large, cut in half too) Place apples in medium bowl and stir in brown sugar and cinnamon. Mix well. Mix 3 cups flour, sugar, baking powder and salt in a large bowl. Whisk eggs together in a small bowl. Make a well in the center of the flour, pour in oil, orange juice and vanilla. Pour in the beaten eggs. Use a large rubber spatula to gently fold the mixture, just until all the flour is moistened. Spread about ⅔ of the batter of the prepared pan. Gently arrange apple mixture on top., being careful not to let the apples touch the side of the pan. Use your spatula to dollop the remaining batter evenly over the apples. (they won't be completely covered). Bake until top is nicely browned and wooden pick comes out clean, about 50 minutes. Cool in pan on wire rack. Stir a couple of teaspoons of water into the powdered sugar in a small bowl to make a smooth, thickish glaze. Use a large fork to drizzle the glaze over the warm cake. Serve cake while it is still warm.
Recipe by Captain Freeman Inn at