Caramel-Glazed Apple Cake
Submitted by LynnB
Caramel-glazed apple cake with overlapping apple slices on a buttery batter base, topped with cinnamon sugar and melted butter. A rustic sheet cake that caramelizes beautifully in the oven.
YIELD
1 cakePREP
30 minCOOK
50 minREADY
1 hrsOverlapping rows of sliced apples arranged on top of a simple butter cake batter, dusted with cinnamon sugar and cornstarch, then drizzled with melted butter. As the cake bakes, the sugar and butter create a caramelized glaze that turns the apple slices golden and sticky.
The batter underneath is more of a shortcake than a traditional cake: flour, butter cut in like a biscuit dough, then beaten with egg and milk. It bakes up sturdy enough to support the fruit but tender enough to melt in your mouth.
Lining the pan with a single sheet of foil with overhanging edges is a smart move. Once cooled, you lift the whole cake out by the foil edges, peel it away, and transfer to a serving tray with no stuck-on mess.
Kitchen Tips
- Overlap the apple slices slightly and alternate the direction of each row for a pattern that looks intentional and bakes evenly.
- The cornstarch in the cinnamon sugar topping thickens the apple juices as they bake, creating a glaze instead of a soggy top.
- Butter the foil lightly or the cake bottom will stick even with the liner.
- Let the cake cool completely in the pan before lifting. Moving it warm risks cracking.
Variations
- Swap apples for firm ripe peaches, nectarines, or pears when they’re in season.
- Add a pinch of cardamom to the cinnamon sugar for a Scandinavian twist.
- Drizzle with a simple caramel sauce after cooling for an extra-indulgent finish.
Ingredients
Directions
- Sift together flour, baking powder, salt, and sugar, then cut in the Beat in the egg and milk.
- 375 oven. Line a 9×13inch pan with a single piece of foil, allowing the edges of the foil to hang over the edges of the pan. Lightly butter the foil.
- Spread the batter evenly in the pan. Arrange the apple slices of the batter in rows, overlapping them slightly and alternating the direction of the rows. Combine the sugar, cinnamon, and cornstarch and sprinkle this mixture over the apples. Drizzle the melted butter over all.
- Bake for 50 minutes, or until the apples are nicely browned and Remove cake to a wire rack and cool it in the pan.
- To serve, hold the foil edges and gently lift the cake from the Transfer the cake to a serving tray and gently peel away the foil. Cut the cake into 4inch strips between the apple rows. Can substitute firm ripe peaches, nectarine, or pears for the apples.
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