A deliciously moist cake with a cinnamon-sugar layer topped with decadent brown butter frosting is the perfect fall dessert.
Author: Maria
Recipe type: Dessert/Sheet Cake/Fall
Serves: 24-30
Ingredients
For the Cake:
4 eggs
2 cups granulated sugar
1 cup canola or vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour
4 tsp baking powder
½ tsp salt
4 cups grated apples
4 tsp cinnamon
4 tbsp brown sugar
For the Icing:
½ cup butter
2½ cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk or cream (if needed)
Instructions
For the cake:
Preheat oven to 350 degrees.
Grease an 18x13 baking sheet. Set aside.
In a large mixing bowl, whisk the eggs until yellow.
Add sugar, oil, and vanilla. Mix until well creamed.
Next, add flour, baking powder, and salt. Mix until well combined.
Then, stir in the grated apples until blended throughout.
Pour the batter into the baking sheet.
In a small bowl, combine cinnamon and brown sugar.
Next, sprinkle the cinnamon mixture over the batter and run a butter knife through the cinnamon mixture and batter to create swirls.
Bake at 350 degrees for 16-20 minutes or until a toothpick inserted into the cake comes out clean.
Remove from the oven and let the cake cool completely before frosting.
For the icing:
Place the butter in a small saucepan, cook over medium heat, and stir constantly until melted and browned. Careful not to over-brown. You want to see little brown specks on the bottom of your pan. Remove from heat.
Whisk in first the vanilla and then the powdered sugar. You can use a handheld mixer instead of a whisk if you want to. Add 1-2 tbsp milk if it is too thick.
Next, place dollops of the icing on the cake and spread it evenly over the entire cake. I like to use the back of a spoon to frost the cake.
Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/jewish-apple-sheet-cake-with-brown-butter-icing/