I’ve done a lot of different apple cakes. This Apple Sheet Cake is unique in that it’s 1) in a casserole dish, so can feed a lot of people, and 2) uses apple butter, diced fresh apple, diced dried apple, and cross-wise sliced fresh apples on top!

It probably goes without saying that this cake is loaded with apple flavor. There’s just enough batter to complement the fruit. Really, this is all about the apples.

I think the apple butter in particular carries a lot of weight here. It adds a touch more spice, but most of all it adds moist texture to the crumb.

Modified from a clipping for Applicious Sheet Cake.

PrintBready or Not: Apple Sheet CakeThis 13×9 apple cake brims with apples in many forms, and will feed a lot of people! The leftovers are also great to freeze.Course Breakfast, Dessert, SnackKeyword apple, cakeAuthor Beth CatoEquipment13×9 panaluminum foiluneven spatulaIngredientsCake2 medium baking apples1/3 cup unsalted butter melted1 2/3 cup brown sugar packed1 cup apple butter2 large eggs room temperature2 teaspoons vanilla extract or vanilla bean paste1 2/3 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 cup dried apples finely choppedIcing1 Tablespoon unsalted butter melted1 Tablespoon maple syrup1/2 cup confectioners’ sugar1/4 teaspoon vanilla extract1 Tablespoon milk or half & halfInstructionsPreheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter. Set aside.Peel, core, and shred or finely dice-up one apple. Thinly slice the other apple cross-wise, removing the seeds.In a large bowl, mix together butter, brown sugar, apple butter, eggs, and vanilla. Add flour, baking powder, baking soda, and salt, scraping bottom of bowl to make sure everything is mixed. Fold in the shredded/diced fresh apple and the chopped dried apple. Spread batter in pan, using uneven spatula to level out. Arrange apple cross-sections over cake.Bake for about 40 minutes. The middle should pass the toothpick test. Move to a wire rack.Immediately mix glaze to go over hot cake. Drizzle it all over the top, using the back of a spoon or a pastry brush to distribute across surface. Cool completely to set the glaze, speeding process in fridge if desired.Use foil to lift cake onto a cutting board to slice. Pieces can be individually wrapped and frozen for later, or will keep several days covered in the fridge. Eat cold or warmed slightly in microwave.OM NOM NOM!