Apple Sheet Cake – Recipe
Almost everyone loves apples,which brings back the old saying “Apple a day, keeps the doctor away”, so they must be good for you as well.
You know how I love making sheet cakes, because they are easy to make, and make a great desserts for large gatherings. Also a wonderful baked item for bake sales, or fund raisers, since you can sell them by serving pieces, or in larger pieces, split it in half, or quarters.
- 3 cups all-purpose flour
- 4 oz Original Philadelphia cream cheese (1/2 pack)
- 3/4 cup unsalted butter (1 1/2 stick)
- 1/2 cup granulated sugar
- 3 whole eggs
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 5 - 6 apples ( Gala or Granny Smith), peeled, cored, and thinly sliced
- 1/2 cup of granulated sugar
- 2 tsp cinnamon
- 1 tsp lemon juice
- Apple Filling
- Mix dry ingredients with apples.
- Sprinkle lemon juice.
- Mix well to coat.
- Place in a strainer over a bowl, to drain off any accumulating juices.
- Preheat oven to 350F.
- Grease well, and flour (see TIP), a 9 x 13, or 9 x 18 sheet cake pan.
- In a large mixing bowl, combine all ingredients, and mix them by hand, until all evenly incorporated, and the dough is smooth.
- This dough is very soft, and needs to firm up.
- Cover and refrigerate for couple of hours, or overnight.
- Before removing your dough from the fridge, prepare your apple filling.
- Remove dough from the fridge and divide into two equal parts.
- Place half of the dough on a well floured waxed or parchment paper, slightly larger than your baking pan.
- Cover, and store the other half of the dough in the fridge.
- Sprinkle the dough generously with flour, and work with a rolling pin to roll out a rectangular piece to fit your baking sheet. Keep flouring as needed to prevent your rolling pin from sticking to the dough.
- Gently lift the dough with the paper and invert it onto the prepared baking sheet. (It is easier to work with a smaller piece of dough, thus the 9 x 13 pan. I used the 9 x 18 pan and had some challenges placing the dough in the pan, as it was sticking to the paper).
- Spread the prepared apples over the dough.
- Smooth it out evenly all over the pan.
- Remove the other half of the dough from the fridge.
- Roll out in the same way as the first piece.
- Place it over the apples.
- Press down with our fingers, or with fork tines, all along the edges around the pan.
- Make ventilation vents in the top cake layer, by pricking it strategically with a fork.
- Place the pan on the middle rack in your preheated oven, and bake 35 minutes, for 9 x 18 pan, or 45- 50 minutes for the 9 x 13 pan.
- I sprinkled my cake with 1/4 cup of light brown sugar, for the last 10 minutes of baking.
- Remove from the oven.
- Leave it in the pan, to cool completely.
- Once cooled, cover with aluminum foil for storage and freshness.
- Sprinkle generously with powdered sugar, before cutting to serving pieces.
I always dust my cake pans before filling them with the batter, to prevent the cake from sticking to the pan, hence easier cake removal after baking.
To dust your cake pan, grease your pan, sprinkle about 1 Tbs of flour over the bottom of the pan, lift the pan with two hands, and move it around in a way that the flour spreads evenly over the bottom and sides of the whole pan. Gently shake out any remaining flour.