We've endured the hot sticky months of summer, the busy days full of fun, water, and the outdoors, and for me, it means I've survived another year of gardening, weeding, and putting up my bounty. The cool fall air brings relief, and while the whole world will be indulging in everything pumpkin related, I like to send out a big cheer and remind everyone that apples should not be forgotten! This delicious apple sheet cake is one of my favorite fall desserts! We like to serve it to our harvest crew during our fall potato harvest, and my kids also love to pack any leftovers in their lunch bags to take to school. This moist and tender cake has a soft cinnamon flavor and the apples bake to perfection without being mushy. I hope your family enjoys it as much as mine does!
Old Fashioned Apple Sheet Cake
-2 cups plus 2 Tbs. flour
-2 cups sugar
-1 tsp cinnamon
-1/2 cup shortening
-1/2 cup butter
-1 cup water
-1/2 cup buttermilk
-3/4 tsp baking soda
-2 large eggs
-2 - 2 1/2 cups peeled and chopped apples
Combine flour, sugar and cinnamon in a large mixing bowl or mixer. In a small saucepan, combine shortening, butter, and water. Bring to a boil and pour over dry mixture. Mix until well incorporated. Add in buttermilk, then soda, then eggs, stirring well in between each ingredient. Gently fold in apples. Pour into a 15"x3" greased jelly roll pan. Bake at 400 degrees for about 20 minutes. Set on wire rack to cool.
Icing
-1/2 cup butter, melted
-6 Tbs. milk
-1 tsp. vanilla
-3 3/4 cup powdered sugar
Melt butter and add milk and vanilla. Add in enough powdered sugar to make a slightly thick frosting, but still thin enough to drizzle. Gently drizzle frosting over cooled cake. Enjoy!!!