For the cake:
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup light brown sugar, lightly packed
2 sticks unsalted butter
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla
2 cups Granny Smith apples, peeled and chopped
For the glaze:
1 stick unsalted butter
1/4 cup milk
3 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4 cup salted caramel sauce, homemade or store-bought
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Butter or oil a 10x15-inch jellyroll pan or a 16.75x12-inch sheet pan.
Step 3 -In a large bowl, combine the flour, the cinnamon, the baking soda, the salt, the granulated sugar, and the brown sugar.
Step 4 - In a medium saucepan over medium-high heat, combine the 2 sticks of butter with the water until the butter melts and is boiling.
Step 5 - Transfer the boiling butter mixture away from the heat and stir it into the flour mixture.
Step 6 - Let the flour mixture cool slightly.
Step 7 - Add the buttermilk, the eggs, and the vanilla into the slightly cooled flour mixture.
Step 8 - Gently stir the apples into the batter.
Step 9 - Pour the batter into the prepared pan and spread evenly.
Step 10 - Bake until a toothpick or fork inserted in the center comes out clean, about 20 minutes if using a jelly roll pan and about 17 minutes if using a half sheet pan.
Step 11 - Let the cake cool in the pan on a wire rack, about 15-20 minutes.
Step 12 - While the cake cools, in a large heat-proof bowl, combine the remaining butter and milk.
Step 13 - Microwave the butter mixture until the butter is melted.
Step 14 - Gradually stir the powdered sugar into the butter mixture until combined.
Step 15 - Stir the vanilla and caramel into the sugar mixture until combined. If the glaze is too thin, add more of the powdered sugar to thicken.
Step 16 - Evenly pour the glaze over the slightly warm cake.
Step 17 - Let the glazed cake sit for 15 minutes.
Step 18 - Slice and serve.
Time: 35 minutes
Yield: 36 servings