Description
This Apple Cinnamon Sheet Cake is the ultimate easy fall dessert. Made in one bowl with simple pantry ingredients, it’s spiced with cinnamon and nutmeg and filled with juicy chopped apples. Moist, tender, and effortless to prepare, it’s the perfect cozy treat for busy days, brunches, or sweet snacking anytime.
Ingredients
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2 cups (250 g) all-purpose flour
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1 tsp (5 g) baking soda
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1 tsp (5 g) baking powder
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1/2 tsp (3 g) salt
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1 1/2 tsp (4 g) ground cinnamon
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1/4 tsp (0.5 g) ground nutmeg
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1 cup (200 g) brown sugar
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1/2 cup (100 g) white sugar
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3/4 cup (180 ml) vegetable oil
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2 large eggs
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2 tsp (10 ml) vanilla extract
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2 1/2 cups (300 g) chopped apples, peeled and cored
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
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In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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In another bowl, mix eggs, oil, brown sugar, white sugar, and vanilla until smooth.
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Combine wet ingredients with dry ingredients, stirring just until incorporated.
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Fold in chopped apples gently.
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Pour batter into prepared pan and spread evenly.
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Bake for 30–35 minutes or until golden and a toothpick comes out clean.
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Let cool completely in the pan before slicing and serving.
Notes
Use tart apples like Granny Smith or Honeycrisp for balanced flavor.
Avoid overmixing to keep the cake moist and tender.
Great with a dusting of powdered sugar, cream cheese glaze, or caramel drizzle.
Can be made a day ahead; improves in flavor overnight.
Freezes well when sliced and wrapped individually.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American