Easy Apple Cinnamon Sheet Cake for Busy Weeknights

When you are craving the cozy, comforting flavors of fall but don’t have time to bake a layered masterpiece, this Easy Apple Cinnamon Sheet Cake is your answer. It is incredibly moist, loaded with fresh apples, and topped with a buttery streusel crumb that melts in your mouth.

Why You’ll Love This Recipe

• No Fussy Layers: Baked in a single 9×13 inch pan, meaning perfectly even baking and zero stacking required.
• Extra Moist: The combination of fresh apples and a touch of sour cream keeps this cake tender for days.
• Perfect for Crowds: Easily feeds a hungry family or a potluck gathering!

Ingredients You Need

The secret to the perfect apple cake is using the right apples. Granny Smith or Honeycrisp are ideal because they hold their shape and provide a tart contrast to the sweet cinnamon streusel. Sour cream is also a non-negotiable ingredient—it activates the baking soda and adds unparalleled richness to the crumb.

How to Make It

Start by whisking your dry ingredients together. In a separate bowl, cream the butter and sugar, then add eggs and vanilla. Alternate adding the dry ingredients and sour cream to the batter, then fold in your diced apples. Spread the batter into a greased 9×13 pan, generously cover with the cinnamon streusel topping, and bake at 350°F for 40-45 minutes.

Tips for Success

Make sure your eggs and sour cream are at room temperature before mixing! Cold ingredients will cause the melted butter in the batter to seize, leading to a dense, heavy cake instead of a light and fluffy one.

Variations

For a delightful crunch, mix 1/2 cup of chopped pecans or walnuts into the streusel topping. You can also drizzle a simple powdered sugar and maple syrup glaze over the warm cake before serving.

Storage & Reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months.

FAQ

Do I need to peel the apples?

Yes! Apple skins can become tough and chewy when baked, which ruins the tender texture of the cake. Always peel them first.

Easy Apple Cinnamon Sheet Cake for Busy Weeknights

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 2 cups All-purpose flour
• 1 tsp Baking soda
• 2 tsp Ground cinnamon
• 1/2 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 large Eggs, room temperature
• 1 tsp Vanilla extract
• 1 cup Sour cream, room temperature
• 3 cups Apples, peeled and diced (Granny Smith or Honeycrisp)

Method

 

Main

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy (about 2 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
4. Add half of the dry ingredients to the butter mixture, mixing just until combined. Add the sour cream, mix, and then add the remaining dry ingredients. Do not overmix.
5. Gently fold the diced apples into the batter using a rubber spatula.
6. Spread the batter evenly into the prepared baking dish.
7. In a small bowl, prepare the streusel topping by cutting cold butter into a mixture of brown sugar, flour, and cinnamon until it resembles coarse crumbs. Sprinkle this evenly over the batter.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before drizzling with vanilla glaze and slicing into squares.