Description

This easy apple cinnamon sheet cake is a moist, tender fall dessert packed with juicy apple chunks and warm spices. Perfect for gatherings, potlucks, or cozy family nights, it comes together quickly and stays soft for days.

Ingredients

Scale

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1/2 cup unsalted butter, melted and cooled
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk OR plain yogurt
2 cups fresh apples, peeled and diced (about 2 large apples; Granny Smith or Honeycrisp recommended)
2 tablespoons coarse sugar or turbinado sugar (optional, for topping)
Extra cinnamon for dusting (optional)

Instructions

Grease a 13×9-inch sheet pan with butter or nonstick spray. Preheat oven to 350°F (175°C). Peel, core, and dice apples into small cubes (about 1/2-inch). Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In a medium bowl, whisk melted butter with granulated sugar and brown sugar. Add eggs and vanilla extract; mix until smooth. Stir in buttermilk or yogurt.
Pour wet ingredients into dry ingredients. Gently fold with a whisk or spatula until just combined; do not overmix.
Fold in diced apples, distributing evenly throughout the batter.
Scrape batter into prepared pan and spread evenly. Sprinkle coarse sugar and a dusting of cinnamon over the top if desired.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 30 minutes if your oven runs hot.
Let cool in the pan for 15 minutes, then transfer to a cooling rack. Allow to cool completely before covering.
Slice into squares or rectangles. Serve warm or at room temperature. Optionally, dust with powdered sugar or drizzle with a simple glaze (mix 1/2 cup powdered sugar with 1 tablespoon milk).

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and yogurt. Toss apples with cinnamon and brown sugar for extra flavor. Do not overmix batter for a tender crumb. If apples sink, toss with a tablespoon of flour before adding. Cake can be made ahead and stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 2 months. Add nuts, raisins, or swap apples for pears/plums for variations.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/15 of cake)
Calories: 220
Sugar: 22
Sodium: 160
Fat: 6
Saturated Fat: 3
Carbohydrates: 38
Fiber: 2
Protein: 3

Keywords: apple cake, cinnamon cake, fall dessert, sheet cake, easy cake, moist cake, apple cinnamon, autumn baking, potluck dessert, crowd-pleaser