Apple Sheet Cake

SUBMITTED BY: Barbara PHOTO BY: nilla

"This sheet cake is a favorite on cold winter nights. It's moist and flavorful but definitely not low-calories!"

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 1 - 10x15 inch sheet pan

USMETRIC

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INGREDIENTS

PASTRY:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
APPLE FILLING:
3 pounds apples - peeled, cored and sliced
1 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/2 cup butter
FROSTING:
2 1/2 cups confectioners' sugar
3 tablespoons milk
1/3 cup butter, softened
1/2 teaspoon vanilla extract

READ REVIEWS (17)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine 3 cups flour, baking powder and salt. Cut in shortening to the consistency of coarse crumbs. Stir in 1 cup cold milk slowly until completely blended. Separate dough into two balls. Roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.
In a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. Place filling in an even layer over prepared crust. Thinly slice 1/2 cup butter and evenly distribute over the apples. Roll out the remaining dough and place over the apple filling. Seal edges and prick the top all over with a fork.
Bake in the preheated oven for 30 minutes. Cool 5 minutes before frosting.
To make the frosting: In a small bowl, combine confectioners' sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. Beat until smooth and creamy.

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REVIEWS

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Reviewed on Sep. 16, 2007 by chellebelle

I find this easier than apple pie and it is great for a crowd. I took it to a pot luck and got LOTS of requests for the recipe. I have made this using both butter and shortening for the dough, butter makes a more tender crust. It is a job rolling it out to fit into the pan but the dough is easier to handle than regular piecrust. Definitely a hard to categorize dessert, it's not a "cake", more of a pie in a sheet pan. My husband said "It's like a cross between an apple pie and a danish... but better." I'll be making this one again. The icing's called for amounts frosts the dessert VERY generously, you could get away with half as much (if you wanted to!).

6 users found this review helpful

Reviewed on Aug. 20, 2005 by Kristina

As previously noted this was tough to roll out to the proper thickness and size, but the crust was good. I did doctor up the filling a bit with extra cinnamon, brown sugar and nutmeg. Came out good and it freezes and defrosts well. I'll make this again.

4 users found this review helpful

Reviewed on Mar. 16, 2004 by SUES1

This is not a cake, but a pie, and oh what a pie! I didn't have the 10 X 15 pan, so I used a 9 X 13 cake pan. I did not take time to do the icing, either, and doubled the amount of cinnamon. We all agreed it was wonderful for an early morning coffee. I will definitely make it again!

3 users found this review helpful

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