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Apple Cinnamon Sheet Cake – From Oven to Heart

🍏 Apple Cinnamon Sheet Cake – From Oven to Heart

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 1 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or plain yogurt
  • 2 cups peeled and chopped apples about 2 medium apples
  • For the Cinnamon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the butter with granulated and brown sugar until creamy and fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
  6. Fold in the chopped apples gently.
  7. Pour the batter evenly into the prepared pan and smooth the top.
  8. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake cools, whisk together powdered sugar, milk, cinnamon, and vanilla to make the glaze.
  10. Drizzle the glaze over the warm cake once slightly cooled.

Notes

Use tart apples like Granny Smith for a nice balance of sweetness.
For extra moisture, substitute half the sour cream with Greek yogurt.
Make sure not to overmix the batter to keep the cake tender.
Store leftovers covered at room temperature for 2 days or in the fridge up to 4 days.