There are pie people, and then there are cake people. In this edition of Michelle Bakes, she takes the best of both worlds, and combines them for a deliciously decadent dessert.
Salted Caramel Apple Sheet Cake by Handle the Heat
Ingredients – Cake
- 2 cups (254 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200 grams) granulated sugar
- 1 cup (200 grams) lightly packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 sticks (227 grams) unsalted butter
- 1/2 cup (120 ml) buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups (200 grams) peeled and chopped Granny Smith apples (about 2 medium apples)
Ingredients – Glaze
- 1 stick (113 grams) unsalted butter
- 1/4 cup (60 ml) milk
- 3 cups (375 grams) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup salted caramel sauce
Directions – Cake
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Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan.
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In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.
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In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Add in the buttermilk, eggs, and vanilla. Gently stir in the apples.
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Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes if using a jelly roll pan, and about 17 minutes if using a half sheet pan, or until a toothpick inserted comes out clean. Let cool in the pan on a wire rack for about 10 to 15 minutes.
Directions – Glaze
- Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted.
- Gradually stir in the powdered sugar until combined.
- Stir in the vanilla and caramel until combined.
- Pour evenly over the warm cake.
- Let set for about 15 minutes before slicing and serving.
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