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!  
Ingredients
- 2 ½ cups self rising flour make your own
- 1 ½ 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)
For the icing:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup firmly packed brown sugar
- 4 cups powdered sugar
- pinch of salt
- splash of milk
Instructions
- 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.
For the icing:
- 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.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Your recipe is only 9×13; how should I increase it for a 13×18 sheet pan? Thank you!
I suppose it depends on the exact pan. Typically at 13×18 that’s a jellyroll pan so it has much lower sides. A 9×13 with a 2-inch side will hold about 14 cups of batter whereas a 13×18 jellyroll pan only has 1-inch sides and typically only holds about 12 cups of batter.
Hello, this cake sounds so good and I would love to make it for my mom’s birthday. I would like to make a layer cake. Is this possible and if so how long should I bake it for?
I’ve not tried it, so I can’t say for sure. I would guess around 20-25 minutes.
The cake batter was extremely thick, so I did add about 1/4 cup of milk. For our family the icing is too much, so next time, I will cut the recipe in half. We loved the flavor combination!
Glad you enjoyed the flavors, Sonja!
How to make self-rising flour by yourself? Thanks!
You say to make your own self-rising flour…is there a recipe for that? Thanks.
Absolutely! Check this out… https://southernbite.com/videos/#rGPBFTCf
Sounds wonderful! Almost as good as the caramel cake! You truly have a knack for wonderful creations!c
Thanks so much, Mary!!
Stacey, this is so good we love apples any way we can get them in this house. Thank you ,and be blessed.
Thanks, Liz!!
Absolutely delicious. I used 1/2 the oil and the other half applesauce, and then made the cake with baking splenda and molasses, as I need to be careful with the sweet. Came out just fine. Will be making this again. I did the icing the way it’s written in the recipe. Amazing. Thank you!
SO glad you enjoyed it!!!
Stacey the brown sugar apple cake was so good. I probably picked up 5 pounds eating it. Thanks for the recipe. Do you have one with trail mix that has marshmallow and chocolate pieces in it?
I do mot remember what else went with it.
Thanks
Louise
Ha! I’m just tickled you liked it! You might be looking for this… https://southernbite.com/2011/12/13/smores-snack-mix/
Just tried this today! Not sure what I did wrong…I know its a “crumbly” cake but mine did just that – crumbled lol. It didn’t hold together at all. However, the icing was divine!
I hate to hear you had rouble with it. I’ve updated the recipe a bit, hopefully you’ll have better luck with this version.
Could I use something else besides oil in this reicpe, like butter, or butter and applesauce or all applesauce? I would to make this cake but need to use something other than oil.
Sure. You can sub butter with a little extra.
This cake looks yummy.
If you like Honey Crisp apples, you should try SweeTango. It’s a cross of the HoneyCrisp and Zestar apple. Little bit sweet, little bit tart and very crispy. We buy them right from the orchard. They have a very short season, usually early September till early October. A little bit of heaven in an apple!
Barbara, the Zestar apple you mentioned sounds like my all time favorite apple, the Winesap. It is also sweet, tart and crisp with the same short fall season but the few orchards that offer them are too far away for me. If I had a 2nd fridge, I’d drive the distance because they are so worth it.
Sorry, meant the SweeTango seems similar to the Winesap.
Sounds awesome! I’ll have to try those!
I can’t wait to make this, do you have any bundt cake recipes?
For apples? Sure! https://southernbite.com/2011/11/03/apple-nut-cake/
Economical-to correct the spelling typo!
🙂
I agree that Honey Crisp apples are the top of the line eating apple. I would also use a more econimical apple for baking and sauces. I think your cake looks applely delicious.
Thanks so much!!
Aldi has been carrying pink lady apples, and if I’m not mistaken, honey crisp and pink lady apples are almost identical. Very sweet, but tangy, and very crunchy and juicy.
You had my attention at brown sugar icing! This cake sounds delicious!