Apple Sheet Cake By Barbara Recipes

Steps:

• Prepare the cake: Heat oven to 350 degrees and set a rack in the center. Butter and flour a 9-by-13-inch glass or light colored metal baking pan.
• In a large bowl, whisk together the light brown sugar and eggs until pale and foamy. Add the applesauce, oil, spices and salt. Whisk to combine.
• Add the 2 cups flour, baking powder and baking soda, and whisk until well combined.
• Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on a countertop a few times to release air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack.
• When the cake is cool, make the frosting: Add the cream cheese, butter and cinnamon to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners' sugar. Mix until the sugar is moistened, then turn the speed up to medium-high and whip until smooth and fluffy.
• Spread the frosting over the cooled cake and serve. Store any leftovers in the refrigerator, covered, for up to 3 days.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a deep baking pan with butter or line with parchment paper.
• Toss apple slices with lemon juice in a bowl and set aside.
• Combine butter, sugar, and vanilla sugar in a large bowl and beat using an electric blender until pale and fluffy. Add eggs, one at a time, and mix well after each addition. Combine flour, baking powder, and salt together in a separate bowl and mix on low speed. Fold apple slices into the batter.
• Spread batter into the prepared baking pan and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
• Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
• Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
• Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
• Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
• Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• For the cake: Whisk the oil and melted butter together in a large bowl. Add the brown sugar and granulated sugar and mix well to combine. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract and whisk to combine.
• Whisk the flour, cinnamon, ginger, baking powder and salt together in a medium bowl. Add half of the flour mixture to the large bowl and stir with a rubber spatula to combine. Add the buttermilk and mix to combine. Add the remaining flour mixture and stir to combine. Fold in the apples.
• Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
• Meanwhile, make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until very light and fluffy, 4 to 5 minutes. Add the confectioners' sugar in two additions, mixing well between additions and scraping the sides of the bowl down. Beat in the vanilla, cinnamon and sour cream.
• Dollop the frosting over the top of the cooled cake and spread evenly. Serve immediately, or cover until ready to serve.

Steps:

• Heat the oven to 325 degrees. Lightly spray a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving about 2 inches of excess on each side to eventually help you lift the cooked cake out of the pan.
• In a medium bowl, whisk together the flour, cinnamon, baking powder and salt.
• In a small pot, melt the butter over medium heat. Continue to heat the butter, stirring occasionally, until the solids begin to brown and the butter smells nutty, 9 to 10 minutes. Transfer to a medium bowl and cool for 20 minutes.
• Add the brown sugar and granulated sugar to the bowl and whisk to combine. Add the eggs one at a time, whisking well to fully incorporate each before adding the next. Add the vanilla and whisk to combine.
• Add about half of the flour mixture and whisk to incorporate. (If necessary, switch to a spatula or wooden spoon at this point.) Add the sour cream and mix to combine. Add the remaining flour and mix to combine.
• Transfer the batter to the prepared pan and spread into an even layer. Press the 12 apple segments partly into the batter, spacing them evenly throughout and keeping in mind that you want each of 12 square slices to have one apple quarter.
• Transfer to the oven and bake for 60 to 70 minutes. A toothpick inserted into the center of the cake should come out clean, and you should be able to easily pierce an apple with a small knife. Let the cake cool completely in the pan.
• Just before serving, use the parchment flaps to lift the cake out of the pan. Combine the confectioners' sugar with the cinnamon and dust the surface of the cake generously with the cinnamon sugar. Cut into 12 square pieces or 24 triangles.