Don’t get me wrong, I love a good layer cake… but sheet cakes are so easy and just as delicious. And while everyone else is in full-force pumpkin mode, I’m still dreaming about apples. Isn’t it funny how everything changes to pumpkin or pumpkin spice on September 1st!?! The whole world goes pumpkin spice crazy! Anyway, y’all, this cake is super easy and just as delicious. It’s a delicious apple cake with a brown sugar icing that I just love. The brown sugar gives the icing a caramely flavor and a bit of crunch. I’ve been day dreaming about all the other things this icing would be great on.
The cake is great with just about any apple, though I used Granny Smith in this one. I’ll admit that Honey Crisp apples are my absolute favorite. Have you tried them? They’re usually a little more expensive but totally worth it. I just eat them by themselves and go for a less expensive apple for baking – that’s why I think Granny Smiths are perfect! Y’all enjoy!
- 2½ cups self rising flour (make your own)
- 1½ cups firmly packed brown sugar
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 apples, peeled, cored, and chopped (I used Granny Smith)
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup firmly packed brown sugar
- 4 cups powdered sugar
- pinch of salt
- splash of milk
- Preheat the oven to 300°F and lightly spray a 9x13 baking pan with nonstick cooking spray. With a hand mixer or in the bowl of a stand mixer, combine the flour, brown sugar, eggs, vegetable oil, cinnamon, and vanilla. Mix until well combined. Stir in the apples. Spread the batter into the prepared pan evenly. Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted into the middle comes out clean. Cool completely.
- Beat the butter and brown sugar together with a hand mixer or with a stand mixer. Mix very well. Add the powdered sugar, one cup at a time, mixing well after each addition. Add a pinch of salt and mix well. Add a splash or two of milk and mix well to get the icing to spreading consistency. Spread on top of the cooled cake.