Name: Apple Sheet Cake Recipe
Cook time: 35 min
Total time: 35 min
Ingredients: 125 g soft butter (½ cup); 100 g sugar (½ cup); 1 tsp vanilla extract; 1 pinch of salt; 3 eggs (medium); 180 g all-purpose flour (1½ cups); 1 tsp baking powder; 2 tbsp milk; 3 medium apples (e.g. Elstar, Boskoop, Jonagold); 30–40 g sugar (2½–3 tbsp, depending on apple type); 1 tsp cinnamon; A dash of lemon juice; 1 tbsp butter (about 15 g); A mix of slivered and sliced almonds; Powdered sugar for dusting

Directions

1
Peel, core and dice the apples. In a saucepan, cook them with butter, sugar, cinnamon and a dash of lemon juice for about 5 minutes over medium heat, until soft but not mushy. If there’s too much liquid, don’t use all of it – just enough to keep the filling juicy. Let cool.
2
Preheat the oven to 180 °C (top/bottom heat). Line the baking pan with parchment paper or grease well.
3
Cream the butter with sugar, vanilla and salt. Add the eggs one at a time. Mix flour and baking powder, then fold into the batter briefly. Add milk until smooth.
4
Spread the batter evenly into the prepared pan.
5
Spoon the cooled apple filling over the batter and gently swirl it in with the back of a spoon – don’t fully mix, a marbled look is perfect. Sprinkle generously with the almonds.
6
Bake for 35–40 minutes, until golden brown and the apple top is slightly caramelized. (Check with a toothpick in the cake part.)
7
Let cool in the pan and dust with powdered sugar before serving. Fresh from the oven it’s lovely – but it gets even more tender and flavorful the next day.