About
The Apple Crumb Sheet Cake is a bit of a misnomer, or, at least, this tasty treat is a curiosity! In many ways, it resembles a pie more than a cake; it has a flaky, buttery crust, a jammy apple filling sweetened with cinnamon sugar, and a delicious brown sugar and pecan crumble on top. Plus, each slice of Apple Crumb Sheet Cake is served with a rich caramel sauce, a very pie-like addition we think. Yet this dessert is made sheet cake style so everyone can have a slice... maybe that's enough to make it a true cake and pie hybrid!
Ingredients
- For the cake:
- 2 1/4 cups plus 1/3 cup all-purpose flour, divided, plus more, to taste, for dusting a work surface
- 3/4 teaspoon salt
- 2/3 cup butter-flavored shortening
- 8 tablespoons cold water
- 2/3 cup sugar
- 1 teaspoon ground cinnamon
- 3 1/2 pounds tart baking apples, peeled and cored, cut into 1/4-inch-thick slices
- For the crumb topping:
- 1 cup quick-cooking rolled oats
- 1 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 1/2 cup pecans
- For the caramel sauce:
- 1 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 cup half-and-half or light cream
- 1/2 cup water
- 1/3 cup light-colored corn syrup
- 2 tablespoons butter
- 1 teaspoon vanilla
Directions
Step 1 -Line a 15x10-inch backing pan with 18-inch-wide foil, extending the sides of the foil up over the edges of the pan.
Step 2 -In a large bowl, sift 2 1/4 cups of the flour and the salt to combine.
Step 3 -Using a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.
Step 4 -Sprinkle 1 tablespoon of the cold water over a small portion of the flour mixture and toss gently with a fork to combine until moistened.
Step 5 -Push the moistened dough to the side of the bowl.
Step 6 -Repeat adding the water, 1 tablespoon at a time, to a portion of the flour mixture until all of the dough is moistened.
Step 7 -Using your clean fingers, gently knead the dough until a ball forms.
Step 8 -Preheat the oven to 375 degrees F.
Step 9 -Lightly dust a work surface with the extra flour.
Step 10 -Turn the dough out onto the prepared surface and roll it into a 19x13-inch rectangle.
Step 11 -Wrap the rectangle around a rolling pin to transfer it, then unroll it into the prepared baking pan.
Step 12 -Ease the dough into the pan and up the sides, being careful not to stretch it.
Step 13 -Trim the dough 1/2-inch beyond the edge of the pan.
Step 14 -Fold the dough edge over and flute it as desired.
Step 15 -In an extra-large bowl, add the sugar, 1/3 cup of the flour, and the cinnamon and whisk to combine.
Step 16 -Add the apples and toss lightly to coat.
Step 17 -Spoon the apple mixture into the dough-lined pan, spreading it out evenly.
Step 18 -In a large bowl, stir together the oats, 1 cup of the brown sugar, and the remaining flour.
Step 19 -Using a pastry blender, cut 1/2 cup of the butter into the flour mixture until it resembles coarse crumbs.
Step 20 -Stir the pecans into the crumb mixture.
Step 21 -Add the crumb mixture to the top of the cake.
Step 22 -Bake until the apples are tender, about 40-45 minutes. Cover the top for the last 5-10 minutes of baking if it is starting to brown too quickly.
Step 23 -Allow the cake to cool slightly on a wire rack.
Step 24 -In a medium heavy saucepan, add the remaining brown sugar and the cornstarch and stir to combine.
Step 25 -Add the half-and-half, the remaining 1/2 cup of the water, and the corn syrup and stir to combine.
Step 26 -Cook the brown sugar mixture over medium heat until bubbly, about 3-4 minutes.
Step 27 -Cook and stir the mixture until slightly thickened, about 2 minutes.
Step 28 -Transfer the saucepan from the heat and add the remaining butter and the vanilla, stirring to combine.
Step 29 -Serve the cake with the caramel sauce.
