Easy Apple Sheet Cake Recipe (With No-Sugar Option)
Whether you’re hosting a picnic, gathering with loved ones, or simply craving a sweet snack, this family-favorite recipe guarantees satisfaction. With a tender crust that gets better with each passing day and a quick, no-proof dough, this cake is as easy to make as it is delicious. Perfect for fall baking, it’s also versatile enough to pair with other fillings.
Ingredients
Crust:
- 7 oz 200 g non-salted butter
- 3 oz 85 g sour cream
- 1 teaspoon baking powder
- 3 ⅓ cup 400 g all-purpose wheat flour
Cream:
- 18 oz 500-510 g sour cream
- 1 egg
- 1 tablespoon all-purpose flour
- 1 glass sugar or alllulose/monk fruit sweetener, or chopped dates
- 3-4 medium-sized apples
- 1 teaspoon cinnamon powder
Instructions
- Make the cake batter by combining all the ingredients of the crust in a large mixing bowl, using your hands or a stand mixer. The crust needs to be flexible enough not to stick to your hands.
- Spread the dough evenly onto a lined baking tray. Preheat the oven to 355 ℉ (180 ℃).
- Meanwhile, remove the skin and the core from the apples and chop them into small pieces.
- Take a medium-sized bowl and combine all the ingredients of the cream, including apples. Alternatively, slice apples into very thin slices, layer them on top of the crust and prepare the cream with the rest of the ingredients (leaving out apples). You'll cover the apple slices with cream in the next step.
- Pour the cream over the crust and sprinkle with cinnamon.
- Bake for 50 minutes (or until golden brown) with top and bottom heat.
- Once done, remove it from the oven and let it cool to room temperature.
Notes
- Refrigerate any leftovers in an airtight container for up to 5-7 days.
- Use your favorite sweetener, be it sugar, allulose, monk fruit sweetener, or dried dates.
