This 139-inch cake is a luscious, easy-to-make fresh apple cake topped with a rich brown sugar and butter glaze.
This chopped apple cake recipe couldn’t be simpler. It’s almost a one-bowl cake, and the toughest part is slicing the apples.
It’s so easy to prepare that it’s ideal for a family or autumn get-together dessert, as well as the greatest cake for potlucks.
This cake reminds me of a good old-fashioned southern apple cake. It’s rich and juicy, but also hearty. You can add nuts if you wish, but if you don’t, you can easily leave them out.
The butter and brown sugar caramel glaze (similar to a penuche glaze) really lends the final touch, but a cream cheese frosting would also be delicious.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
Let’s have a look at some of the components in this apple dessert. (The printable ingredient list is included in the recipe card below.)
Unsalted butter: For both the cake and the glaze, use unsalted butter. Nothing surpasses genuine butter, so use it instead of margarine in this recipe. You just will not get the same flavor.
Granulated sugar and brown sugar: Both granulated sugar and brown sugar are required in this recipe. Sugar keeps a cake moist, and brown sugar, in particular, adds a rich depth of taste.
All-purpose flour: No special flour is required for this cake. It asks for all-purpose flour, which you most likely already have on hand.
Cinnamon, nutmeg, and ginger: These warm spices provide a distinct autumn taste to the cake. It also enhances the flavor of the apples.
Peeled and chopped apples: You’ll need apples for a fresh apple cake, and a couple to peel and chop. However, you should cut them into inch-sized pieces rather than huge chunks.
I love Honeycrisp apples, but for additional information on what varieties of apples you may use for this cake, see the FAQ section below.
Optional chopped walnuts or pecans: These give a lot of flavor and crunch to the cake.
How to make this cake:
Let’s speak about how to prepare this simple, from-scratch apple sheet cake. (Printable directions are included in the recipe card below.)
First, you’ll work on the cake. To prevent the cake from sticking, spray a 139-inch glass pan with baking spray.
Next, peel and cut the apples into 1-inch pieces and lay them aside while you create the batter.
Then, in a large mixing bowl, combine the softened butter, oil, sugars, eggs, and extract, and whisk well.
Now, stir the dry ingredients (but not the apples) into the liquid components using a big wooden spoon.
This does not need the use of an electric mixer. Just make sure you just stir the items until they are evenly blended.
Then, using a wide wooden spoon, whisk in the diced apples and chopped nuts. At this time, the batter will be extremely thick.
Spread the batter evenly in the prepared pan and bake for 35-40 minutes at 325 degrees. If the top of the cake begins to brown too rapidly, just cover it with foil.
Set aside on a wire rack to cool while you mix the glaze.
Mix the glaze quickly so that it does not thicken too much before pouring.
If it does, just microwave it for a few seconds to reheat it up.
When the glaze is ready, pour it over the warm cake and distribute it evenly. Serve the cake warm.
Tips & FAQs:
If you don’t have unsalted butter, use salted butter instead, but eliminate any of the salt called for in the recipe.
This recipe is best made with real butter.
Dark brown or light brown sugar may be used. Both the cake and the glaze were made using light brown sugar.
or thick.When measuring flour, be careful not to overfill the measuring cup. Spoon the flour into the measuring cup and level it out; do not scoop the flour as this will result in too much flour in the batter, making the cake dry and crumbly.
I used Honeycrisp apples, but you could also use Granny Smith.
No, you can omit the nuts if you want.
Make careful to peel the apples and cut them into inch pieces. The apple bits should not be too large.
Make careful not to over-mix this batter. Simply blend everything until it is properly mixed. Because this is a scratch cake, over-mixing might result in a thick cake.
Yes, the batter will be fairly thick; this is to be expected. Don’t add any more liquid.
A toothpick inserted into the middle of the cake comes out with a few crumbs on it or clean, but no raw batter.
Simply strain the glaze and it will be excellent.
I haven’t tried this cake in a bundt pan yet, but it’s worth a go!
This cake may be kept at room temperature for many hours if firmly covered. After that, keep it in the refrigerator for up to 5 days, sealed with plastic wrap or in an airtight container.
This cake may be served refrigerated or at room temperature, although it tastes best when served warm. If the slices are cold, place them on a platter and microwave for approximately 15 seconds.
I have not attempted to freeze this cake. The texture of the apples may alter if they are frozen. If you wish to try freezing this cake, let it cool fully before wrapping it in plastic wrap and foil and freezing it for up to a month. Make careful not to apply the glaze until the dish is completely frozen.
Place the covered cake on the counter at room temperature to defrost thoroughly before removing the wrapper. Once defrosted, drizzle with the glaze.
This cake, in my opinion, is best served warm. You may also top it with a dollop of vanilla ice cream or whipped cream.
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- 139 inch cake pan
- Large mixing bowl
- Wooden spoon
- Cooling rack
- Small saucepan
Old Fashioned Fresh Apple Cake (13×9)
For the Cake:
- cupunsalted butter, softened(1 stick)
- cupvegetable oil
- cupgranulated sugar
- 1cuppacked brown sugar(I used light brown sugar)
- 3large eggs
- 2teaspoonsvanilla extract
- 2 cupsall-purpose flour
- 1 teaspoonbaking soda
- 1 teaspooncinnamon
- 3 cups peeled and diced apples (Cut into 1-inch sections. I used around 2 medium honeycrisp apples.)
- 1cupchopped walnuts or pecans(optional)
For the glaze:
- cupunsalted butter(1 stick)
- cuppacked brown sugar(I used light brown sugar)
- 1 cupsconfectioners sugar(sifted after measuring)
For the cake:
- Preheat the oven to 325 degrees Fahrenheit. Coat a 139-inch glass baking pan with baking spray.
- Peel and cut the apples into inch pieces. Place aside.
- Combine the softened butter, oil, sugars, eggs, and extract in a large mixing bowl. Whisk thoroughly.
- Mix the dry ingredients (but not the apples) into the liquid components using a big wooden spoon or an electric mixer. Mix just until all of the ingredients are incorporated.
- The batter will be thick, but no further liquid should be added.
- Mix in the diced apples and nuts with a wooden spoon.
- Spread the batter evenly into the prepared pan.
- Bake for 35-40 minutes at 325 degrees. If the top begins to brown too soon, cover it with foil. A toothpick inserted into the middle of the cake comes out with a few crumbs on it or clean, but no raw batter.
- After baking, place the cake on a wire rack to cool for approximately 20 minutes while you prepare the glaze.
For the glaze:
- Melt the butter and brown sugar in a medium sauce pan over medium heat. Stir often until the sugar has melted and is largely dissolved. This will just take a few moments.
- Increase the heat to medium-high and add the milk, allowing the mixture to come to a gentle boil. Allow it to boil for 30 seconds. Make sure to stir constantly. The solution will bubble up.
- Remove the mixture from the heat and stir in the confectioners’ sugar. Work fast since the mixture will start to thicken. Pour the mixture through a sieve to remove any clumps of confectioner sugar. Work quickly so that the mixture does not thicken too much before you pour it over the cake. When the confectioners’ sugar has been well combined, immediately pour the glaze over the cake and spread evenly.
- (If the glaze thickens too much before you can pour it over the cake, heat it in the microwave for approximately 15 seconds at a time, stirring after each, to thin it down somewhat.)
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