Don’t we all have those crisp fresh apples in abundance right about now?  An apple picking trip or a quick stop at a roadside stand—part of the joy of autumn.  Almost any type apple will work with this easy recipe, full of spices and fruit (McIntosh, while delicious eating, sometimes gets a bit too soft in baking).  A little bit of curry and a really indulgent caramel topping, can carry this simple country sheet cake right over the top.  A great make-ahead—the fruit keeps it moist.


  • 2 ¼ cups flour
  • ½ cup sugar
  • ¾ cup light or dark brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tblsp cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp curry powder
  • 10 oz butter, very soft
  • ½ cup milk (or buttermilk)
  • 3 eggs
  • 2 tsp vanilla
  • 2 cups well-chopped apples
  • ½ cup nuts

Whisk dry ingredients, then add all but apples and nuts.  Use hand or stand mixer to thoroughly combine ingredients.  Stir in apples and nuts, and mix well by hand.  Pour into greased 9” X 13” baking pan—bake 35-40 minutes in pre-heated 350’ oven.  Cake is done when toothpick inserted in center comes out dry and clean.  Cool completely–top each piece with caramel sauce just before serving. 

Caramel Sauce:  combine ¾ cup dark brown sugar, ½ cup heavy cream, 2 tblsp butter, and 1 tsp vanilla.  Stir constantly over medium heat to a gentle simmer—cook about 4 minutes until slightly thickened.

The Kitchen Hive

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