Pat a cake, pat a cake, baker’s man, bake me the best apple crumb sheet cake you’ve ever made as fast as you can!!
I must say that I didn’t plan on posting this delish apple crumb sheet cake recipe. But Fritz family, a family that we met about 2 years ago at a campsite in Etosha National Park, Namibia, wanted me to give them this recipe, after they’ve tasted it, two weeks ago. So I thought that, it will be a great idea for me to post this recipe, so that they’ll have a good reason to visit my blog.
What makes this cake super moist is that you pour heavy cream and milk on the cake while it’s hot.
This super moist apple crumb sheet cake recipe is:
- absolutely foolproof just like spinach feta pinwheels and ham & cheese pastry sticks
- very quick
- delicious
- budget-friendly
- very moist even after 4 days
- and versatile. You can adjust it according to your liking. (1) You can skip the filling,(2) or substitute the apples with fruits of your choice and so on.
This XXL apple crumb cake is perfect for any celebration. I made this cake tons of times. Especially for birthdays and family coffees on Sundays. Just like the best cheesecake ever recipe, best chocolate tart ever and fresh strawberry cake recipes, I always make this cake a night before, so that the milk and heavy cream will have enough time to penetrate in the cake.
Ingredients for apple streusel sheet cake
Cake base
– 250 g (8.8 oz/ 2 cups) pain flour
– 150 g (5.3 oz) butter, room temperature
– 150 g (5.3 oz/ ¾ cup) sugar
– 2 teaspoons baking powder
– 3 eggs, room temperature
– ¼ teaspoon vanilla extract / 1 package vanilla sugar (7 g/0.2 oz)
– 4 tablespoons milk, room temperature
Filling
– 5 medium apples
– 1 teaspoon lemon juice
– a handful almond flakes/ chopped almonds
– a handful raisins
– 2 teaspoons cinnamon
Crumble topping:
– 250 g (8.8 oz) butter
– 200 g (7 oz/ 1 cup) sugar
– 400 g (14.1 oz/ 3 1/3 cups) plain flour
– ¼ teaspoon vanilla extract / 1 package vanilla sugar (7 g/ 0.2 oz)
For the sauce:
– 150 ml (about ½ cup) heavy cream
– 150 ml (about ½ cup) milk
How to make super moist apple crumble sheet cake
Grease the baking sheet with butter and line it with a parchment paper.
Make the cake base:
In a bowl combine flour, baking powder, eggs, sugar, butter, milk and vanilla extract/sugar and whisk to a smooth cream.
Using a spatula scrape the batter into the prepared baking sheet, smooth the top and set aside.
Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
Make the filling:
Next, peel the apples, remove the core and cut into slices.
Put the apples in a bowl add the remaining ingredients for the filling except the almond flakes or chops and mix well.
Scatter the apple filling mixture all over the cake base.
Then sprinkle almond flakes/ chopped almonds all over the top.
How to make the crumbles
In the same bowl that you used to make the cake base combine flour, butter, sugar and vanilla extract/ sugar. Using your hands mix all the ingredients together until small crumbles start to form.
Sprinkle crumble evenly over the apple mixture and bake for 35 – 40 minutes.
After 35 – 40 minutes, remove the cake immediately from the oven and put it on the counter.
Pour the heavy cream and milk mixture evenly on it.
Let this gets absorbed for at least 1 hour or overnight. You can serve this delish cake with a nice scoop of vanilla ice cream, whipped cream or dust it with icing sugar or eat it just like that. Enjoy!
Best Apple Crumble Sheet Cake Ever
for any celebration.
Equipment
- 2 bowls
- Baking sheet
- Parchment paper
- hand mixer
- Spatula/ spoon
Ingredients
For the cake base
- 250 g (8,8 oz/ 2 cups) plain flour
- 150 g (5,3 oz) butter romm temperature
- 150 g (5,3 oz/ ¾ cup) sugar
- 2 teaspoons baking powder
- 3 eggs room temperature
- ¼ teaspoon vanilla extract/ 1 package vanilla sugar
- 4 tablespoons milk room temperature
For the filling
- 5 medium apples
- 1 teaspoon lemon juice
- 1 hand full almond flakes/ chopped almonds
- 1 hand full raisins
- 2 teaspoons ground cinnamon
For the crumbles
- 250 g (8,8 oz) butter
- 200 g (7 oz/ 1 cup) sugar
- 400 g (14,1 oz/ 3 1/3 cups) plain flour
- ¼ teaspoon vanilla extract/ 1 package vanilla sugar
For the super moist effect
- 150 ml (½ cup) heavy cream
- 150 ml (½ cup) milk
Instructions
- Grease the baking sheet with butter and line it with a parchment paper. In a bowl combine flour, baking powder, eggs, sugar, butter, milk and vanilla extract/sugar and whisk to a smooth cream. Using a spatula scrape the batter into the prepared baking sheet, smooth the top and set aside. 4. Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.
- Next, peel the apples, remove the core and cut into slices. Put the apples in a bowl add the remaining ingredients for the filling except the almond flakes or chops and mix well. Scatter the apple filling mixture all over the cake base. Then sprinkle almond flakes/ chopped almonds all over the top.
- In the same bowl that you used to make the cake base combine flour, butter, sugar and vanilla extract/ sugar. Using your hands mix all the ingredients together until small crumbles start to form. Sprinkle crumble evenly over the apple mixture and bake for 40 minutes.
- After 35 minutes, remove the cake immediately from the oven and pour the heavy cream and milk mixture evenly on it. Let the cake stand for at least 1 hour or overnight
Notes
- If you skip the filling, just bake the cake for 25 – 30 minutes.
Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.
This looks delicious!
Thank you!
Thanks for sharing. This looks amazing!
Thank you for your comment John! I’m glad you like it!
I am going to try this modified for gluten free- tis the season!! Apples are plentiful! Yum!
I’m so happy you like it Kate! Thank you for the review!
Oh my gosh that looks delish! Thanks for all the images showing what to do… sooooo helpful!
You are so nice Lisa! Thank you so much for the wonderful review!