Warm Apple Spice Sheet Cake with Sweet Caramel Glaze

Warm Apple Spice Sheet Cake with Sweet Caramel Glaze – Each bite contains the perfect amount of shredded appleswith a hint of nutmeg and cloves! Best when served warm.

Who can believe apple and pumpkin season is already upon us? I cannot. It seems just the other day we were picking fresh tomatoes straight off the vine and making a Caprese salad.

Now we are getting dressed in our fall attire – leggings, long sleeves, and boots, to go apple picking on the weekends. Now I am not complaining because we can make this warm apple spice sheet cake with sweet caramel glaze.

Ingredients
Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon apple pie spice
• 1 cup (2 sticks) unsalted butter, softened at room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• ⅓ cup whole milk
• 1½ cups (3 medium) gala apples, cored and shredded

Sweet Caramel Glaze:

• ¼ cup evaporated milk
• 1 cup light brown sugar
• ½ cup (1 stick) butter
• 1 teaspoon vanilla extract
• 1½ cups confectioners sugar, swifted

Instructions

• Preheat oven to 350 degrees. Grease an 11x17 sheet pan. Set aside.
• Cake: Whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and apple pie spice together in a medium-sized mixing bowl. Set aside.
• Cream together the butter, sugar, eggs, vanilla extract, milk, and apples in a large mixing bowl.
• Gently whisk together the dry ingredients into the wet ingredients. Pour the cake batter into the sheet pan, making sure it's even. Bake for 15 minutes or until an inserted toothpick comes out clean. Allow the cake to cool for 10 minutes.
• Sweet Caramel Glaze: Place evaporated milk, light brown sugar, butter, and vanilla extract into a small pot and whisk together over medium-heat. Bring the mixture to a boil for 2 minutes, then remove from the stove.
• Slowly mix in the confectioners sugar and pour over the cake.

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