Gooey Apple Sheet Cake Recipes

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APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE



Apple Cinnamon Layer Cake with Gooey Caramel Drizzle image

This impressive cake is filled with the familiar flavors of fall-cinnamon and apples-and it's simply a wonderful way to enjoy them.

Provided by Amanda Rettke

Categories     dessert

Time 2h

Yield One 8-inch cake

Number Of Ingredients 17

Nonstick baking spray
2/3 cup brown sugar
2 teaspoons ground cinnamon
1 cup (2 sticks) butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 cup milk, at room temperature
2 apples, peeled and finely chopped
1/4 cup (4 tablespoons) unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons ground cinnamon
1/4 teaspoon vanilla extract
1 to 2 tablespoons heavy whipping cream
Caramel, for drizzling (about 6 tablespoons)

Steps:

  • For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
  • Mix the brown sugar and cinnamon together in a bowl. Set aside.
  • Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
  • Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
  • Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
  • You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
  • Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
  • Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
  • For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
  • To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
  • The cake keeps, covered in the refrigerator, for up to 3 days.

GOOEY GOOEY CAKE



Gooey Gooey Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 9

Nonstick cooking spray or butter, for preparing the baking pan
One 15.25-ounce box classic yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, room temperature
2 cups confectioners' sugar, plus more for garnish
One 8-ounce package cream cheese, room temperature
1/2 teaspoon vanilla extract
Pinch of salt
2 large eggs, room temperature

Steps:

  • For the bottom cake layer: Preheat the oven to 350 degrees F. Liberally prepare a 9-by-13-inch baking pan with the nonstick method of your choice. Line the pan with parchment paper, then grease the parchment.
  • In a large bowl, whisk together the yellow cake mix, butter and eggs until combined and thick. Evenly pat the batter into the bottom of the prepared pan.
  • For the gooey top layer: In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, cream cheese, vanilla extract, salt and eggs over low speed. Once the sugar is fully incorporated, turn the mixer speed to high. Continue beating until all ingredients are well blended.
  • Pour the batter into the prepared pan on top of the bottom layer and spread it evenly across the pan using a spatula. Bake for 30 to 35 minutes. The center should still be gooey and will look under-baked.
  • Let cool on a wire rack for 10 to 15 minutes. Serve in the pan at room temperature.

OOEY GOOEY BUTTER CAKE



Ooey Gooey Butter Cake image

This is amazingly sweet and way too tempting to resist!

Provided by Lacey

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h40m

Yield 16

Number Of Ingredients 7

1 (15.25 ounce) package yellow cake mix
2 eggs
½ cup butter, melted
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar, plus more for dusting
1 (8 ounce) package cream cheese, softened
2 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish.
  • Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter.
  • Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 49.5 g, Cholesterol 77.7 mg, Fat 15 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 7.6 g, Sodium 277.5 mg, Sugar 39.3 g

EASY GERMAN APPLE SHEET CAKE



Easy German Apple Sheet Cake image

This quick and easy apple sheet cake recipe is from Germany where these types of cakes are very popular. Perfect for serving a crowd!

Provided by sophie

Categories     World Cuisine Recipes     European     German

Time 50m

Yield 24

Number Of Ingredients 10

1 tablespoon butter
14 tablespoons unsalted butter, at room temperature
1 cup white sugar
3 cups all-purpose flour
4 teaspoons baking powder
lemon, zested and juiced
1 pinch salt
3 eggs, beaten
3 ¼ pounds apples - peeled, cored, and thinly sliced
2 tablespoons raisins

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a large, 12x18-inch rimmed baking sheet with 1 tablespoon butter.
  • Combine 14 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy.
  • Mix flour, baking powder, lemon zest, and salt in a bowl. Alternate adding flour mixture and eggs to the creamed butter mixture. Spread batter onto the prepared baking sheet; dough is very sticky, so use a spatula to spread it onto the tray. Distribute sliced apples evenly on top and drizzle with lemon juice. Sprinkle with raisins.
  • Bake in the preheated oven until set and lightly browned, about 30 minutes.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 30.2 g, Cholesterol 39.5 mg, Fat 8 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 4.8 g, Sodium 100.9 mg, Sugar 15.3 g

GOOEY APPLE SHEET CAKE



Gooey Apple Sheet Cake image

One of the best apple cakes around. It is very moist, keeps well, and has the 'icing' baked on. The topping is like a thin layer of cheesecake and is good when baked on a carrot cake too.

Provided by Carol

Categories     Dessert

Time 1h

Yield 1 13x9 cake, 20 serving(s)

Number Of Ingredients 14

2 cups flour
2 cups sugar
1 cup butter
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
1 cup shredded apple (generous)
1 teaspoon cinnamon
3/4 cup raisins
1/2 cup pecans, toasted & chopped
3 cups powdered sugar
8 ounces cream cheese
2 eggs
1/4 cup oatmeal

Steps:

  • Melt butter, stir in sugar and eggs.
  • Add flour and baking soda alternately with buttermilk, mixing well.
  • Fold in apples, raisins, and pecans.
  • Spread batter into well greased (or sprayed) 13 x 9 baking pan.
  • Topping: Mix and put on cake BEFORE baking.
  • Bake in a 350º oven for 45 minutes.

GOOEY APPLE SHEET CAKE



Gooey Apple Sheet Cake image

This AIP Gooey Apple Cake is gluten and refined sugar free. Most of the sweetness and gooeyness comes from the fruit. It's a sweet and delicious cake that serves a crowd. This recipe suits the AIP (includes reintroduction) and Paleo diets.

Provided by Beth Chen

Categories     Dessert

Time 1h20m

Number Of Ingredients 15

1 cup Coconut Flour
1 cup Cassava Flour
2 1/4 teaspoon Baking Soda
3/4 teaspoon Cream of Tarter
1/2 teaspoon Cardamom
pinch Ground Cloves
1 teaspoon Cinnamon
1 teaspoon Salt
1/2 teaspoon Vanilla Powder
3 Eggs (AIP Reintroduction)
1 cup Coconut Oil (or Avocado Oil)
1 cup Maple Syrup
2 cups Applesauce
1/2 cup Banana (mashed)
3 Apples (1 peeled and sliced and the other 2 peeled and diced 9 (about 2 cups))

Steps:

  • Preheat oven to 350 degrees.
  • Combine all the dry ingredients in a medium size bowl and then stir to combine. Combine all wet ingredients in a large bowl and ten stir to combine.
  • Pour the dry ingredients into the large bowl with the wet ingredients then stir to combine.
  • Fold the diced apples into the batter. Pour the batter into a 9x13 glass baking dish.
  • Bake for 45 minutes to 1 hour or until knife comes out clean.

Nutrition Facts : ServingSize 1 piece, Calories 370 kcal, Sugar 26 g, Sodium 235 mg, Fat 21 g, SaturatedFat 17 g, TransFat 1 g, Carbohydrate 45 g, Fiber 6 g, Protein 3 g, Cholesterol 41 mg

CINNAMON APPLE SHEET CAKE



Cinnamon Apple Sheet Cake image

This simple cake is studded with large pieces of fruit, so that each slice has its own piece of tender baked apple. Press the apples gently into the batter and be aware that the pound cake-style batter will rise around them. The cake is sweet enough that it needs no frosting, and is finished simply with a dusting of cinnamon-scented confectioners' sugar that dissolves onto the surface of the apples, leaving only its sweetness behind. Cut the cake into 12 large squares and serve with ice cream, or cut the squares in half for a sweet snack.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 1h30m

Yield 1 (9-by-13-inch) cake (about 12 to 24 servings)

Number Of Ingredients 14

Nonstick spray
3 cups/385 grams all-purpose flour
1 tablespoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon fine sea salt
1 cup/225 grams unsalted butter (2 sticks)
1 1/2 cups/330 grams light or dark brown sugar
1 cup/200 grams granulated sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups/300 milliliters sour cream
3 medium/540 grams baking apples (such as Honeycrisp, Granny Smith or Pink Lady), peeled, cored and quartered
1/4 cup/30 grams confectioners' sugar
1/2 teaspoon ground cinnamon

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.

APPLE AND WALNUT SHEET CAKE WITH CARAMEL SAUCE



Apple and Walnut Sheet Cake with Caramel Sauce image

Categories     Cake     Mixer     Fruit     Nut     Dessert     Bake     Thanksgiving     Kid-Friendly     Back to School     Rosh Hashanah/Yom Kippur     Apple     Walnut     Fall     Winter     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 12

2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 pounds Golden Delicious apples, peeled, cored, coarsely grated
1 cup walnuts, toasted, chopped
Purchased caramel sauce, heated

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Using electric mixer, beat sugar, butter, eggs, and vanilla extract in large bowl until smooth. Add flour, cinnamon, baking soda, baking powder, and salt and beat just until blended. Stir in apples, then walnuts. Transfer batter to prepared pan.
  • Bake cake until top browns and tester inserted into center comes out clean, about 55 minutes. Cool in pan.
  • Cut cake into squares and serve with warm caramel sauce.

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