Apple Sheet Cake

Spring and summer are my favorite seasons because that’s when I can get some of the best fruit. But if you think fresh fruit is only available during the warmer months, I have news for you: there’s some really great fruit available during the fall and winter, too.

I used to be one of those seasonal farmer’s market shoppers. I only went during the spring and summer because that’s when I thought the fruit showed up. But in the past few years, I’ve started going year round. See, while the peaches and plums disappear in September, there’s a whole slew of new fruits that starts showing up just in time for fall. Why do you think apple pie is so popular at Thanksgiving and Christmas? But I’m not just talking about the wide variety of apples. I can’t count the number of different kinds oranges, tangerines and lemons that start appearing in December, which is why lemon bars are a very popular dessert through the early spring.

But back to apples. Yes, it’s true the most common choice for an apple dessert is pie. But who says apples are just for pie? I recently discovered a recipe for an apple cake in Better Homes and Gardens and it was out of this world. What makes this cake so special? All the apples in it. We’re not just talking one apple. There are fresh apples, dried apples and a whole cup of apple butter. It’s applelicious! It’s because of all the appliness that this cake is great as a coffee cake for Sunday brunch. But thanks to the maple glaze on top, it’s fancy enough to be dessert at your next dinner party.

So grab some apples the next time you’re at the farmer’s market (I chose Pink Ladies) and whip up this scrumptious Apple Cake. Not only will you be going back for seconds, your guests will, too.

Apple Sheet Cake (adapted from Better Homes and Gardens)

Ingredients:

• 2 medium apples, peeled and cored
• 1-2/3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup butter, melted
• 1 cup brown sugar
• 1 cup apple butter
• 2 eggs
• 2 teaspoons vanilla
• 1 tablespoon Apple Brandy
• 1 cup dried apples, chopped
• 1/2 cup powdered sugar
• 1 tablespoon butter, melted
• 1 tablespoon maple syrup
• 1 tablespoon milk

Directions:

1. Preheat the oven to 350°F. Grease a 9×13 baking pan and set aside.
2. Coarsely shred one of the apples with a grater. Thinly slice the remaining apple and set both aside.
3. Sift together the flour, baking powder, baking soda and salt in a small bowl and set aside.
4. Whisk the butter, brown sugar and apple butter together in a large mixing bowl. Add the eggs one at a time, beating after each egg. Add the vanilla and brandy and beat until combined, about 30 seconds.
5. Gradually add the flour mixture and whisk until just combined.
6. Fold in the dried apples and the freshly shredded apple.
7. Spread the batter evenly into the prepared baking pan. Place the sliced apples on top of the batter and bake for 40 minutes or until a toothpick inserted near the middle comes out clean.
8. While the cake is cooking, make the maple icing. Whisk together the remaining butter, maple syrup, powdered sugar and milk in a small bowl until smooth.
9. Transfer the cake to a wire rack to cool. Pour the maple icing over the hot cake and spread evenly. Cool completely, cut into squares and serve.