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Apple Crumb Sheet Cake
This apple crumb sheet cake is a soft, spiced cake loaded with apples and topped with a buttery cinnamon crumb and simple glaze. Perfect for a crowd!
Ingredients
For the crumb topping:
- 1 1/2 cups (180 g) all-purpose flour
- 3/4 cup (150 g) firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
For the cake:
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 ml) milk
- 2-3 medium apples, about 3 cups, cut into 1/2 inch pieces*
- 1 cup (120 g) chopped pecans
For the glaze:
- 1 cup (110 g) confectioners’ sugar, sifted
- 3-4 tablespoons (45-60 ml) milk
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Instructions
To make the crumb topping:
- Combine the flour, brown sugar, cinnamon, and salt in a medium bowl.
- Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture forms crumbs. Set aside, or refrigerate if your kitchen is warm.
To make the cake:
- Preheat oven to 350°F (175°C). Grease a 13"x18" half-sheet pan.
- Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, two at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Stir in the apples and pecans.
- Transfer the batter to the prepared pan, and spread evenly. Sprinkle the crumb topping over the top of the batter.
- Bake for 25 to 30 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
- Cool in the pan on a wire rack.
To make the glaze:
- Combine the confectioners' sugar and 3 tablespoons of milk until thoroughly mixed. Add more milk as needed for the desired consistency.
- Drizzle the glaze over the cake before serving.
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Notes
- Peeling the apples is optional, so just go with your preference. Use firm, baking apples like Honeycrisp, Granny Smith, or Gala.
- Pecans can be substituted with walnuts or omitted for a nut-free version.
- For extra flavor, use apple cider in place of milk in the glaze.
- Storage: Keep covered at room temperature for up to 2 days, refrigerate up to 5 days, or freeze up to 2 months.
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