Discovering the accuweather.com extended forecast is either the best or worst thing that ever happened to me. I’m rather weather obsessed. I hate the cold, snow, and cloudy days . . . basically I hate winter or roughly six months of the year in Michigan. I know, I need to move to California or at least Florida. Believe me, I’m working on it.
Last winter, struggling through day after gloomy day, I needed some hope, so I Googled “extended weather forecasts” and stumbled upon Accuweather’s about 45 day forecast. Is it accurate? Who knows? Considering the weathermen typically have a bit of a difficult time forecast the same day’s forecast, I have my doubts, but that doesn’t matter when I’m looking at it.
In February or March, it’s great, as it most likely offers a peak far enough into the future that it shows sun and warmer temperatures. All summer, it keeps me going with fabulous weather. In fact, many days I forgot to even look at it. But this time of year? I’m not even sure I can talk about it. The next 45 days look so gray and cold, it has me rather depressed. And those days include the “s” word more than once. You know . . . snow. Gah! I’m hoping this unseasonably cold weather will mean when the forecast starts showing December, January, and February, there will be some unseasonably warm weather, but I probably shouldn’t hold my breath, though I will still be checking daily.
I really wish I could eat this Caramel Apple Sheet Cake daily. I’m as obsessed with caramel and apple together as I am the weather. I could not wait to make this cake. Though it is a bit time consuming, it did not disappoint and is worth every moment of effort. The buttery, apple cake is moist, flavorful, and seriously loaded with grated apple. No mistaking what kind of cake this is. It would be good enough on its own, but when the caramel frosting is added – OMG! I’m not a fan of traditional buttercreams, which is why I mostly make Italian meringue buttercreams, but this frosting is easy to make and so creamy and flavorful, never overly buttery. It is caramel sauce beaten with confectioners’ sugar. Does it get better than that? A drizzle of caramel and a sprinkle of sea salt make it pretty and even tastier. Do yourself a favor and make this cake. You will not regret it!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1/8 teaspoon freshly ground nutmeg
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/3 cup milk (I used almond milk, but any will work)
- 2 ½ heaping cups peeled, cored, and grated (any variety)
- 3 sticks unsalted butter
- 1 ½ cups packed light brown sugar
- 1/3 cup heavy cream
- Pinch cream of tartar
- 3 ½ cups confectioners’ sugar
- 2 tablespoons milk (I used almond, but any will work)
- Maldon Sea Salt for sprinkling
- Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Add the eggs one at a time, mixing after each addition. Add vanilla and milk and beat until fully combined and light and fluffy. Stir in apples and flour mixture. Mix until just combined.
- Pour batter into prepared pan and bake for 35-45 minutes, rotating halfway through, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool cake completely in pan. Cake may be made one day ahead of time.
- Make the frosting. In a medium saucepan, combine butter, sugar, cream, and cream of tartar over medium heat. Stir occasionally until butter is melted and sugar dissolved, then allow the mixture to come to a boil. Boil for 2-3 minutes. Remove from the heat and allow to cool completely.
- Reserve 2-3 tablespoons of caramel for garnish. Pour the remaining caramel into a large bowl. Add 1 cup of confectioners’ sugar and beat using a hand mixer, raising the speed slowly so the sugar doesn’t go everywhere, until the sugar is combined. Continue adding sugar until the frosting is thick. Mix in the milk so the frosting becomes creamy. Pour frosting over cake and spread into an even layer. Drizzle cake with reserved caramel and sprinkle with sea salt. Serve immediately or store cake in the refrigerator for up to 3 days. Cake may also be frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Recipe adapted from Mother Thyme
- Prep Time: 40 minutes
- Cook Time: 45 minutes
Don’t forget to check out the other Sunday Supper recipes!
- Port Wine and Fig Sauce from A Kitchen Hoor’s Adventures
- Jalepeno Cranberry Sauce from Hot Momma’s Kitchen Chaos
- Homemade Steak Sauce from Juanita’s Cocina
- Tomato Kasundi from What Smells So Good?
- Homemade Tartar Sauce from The Foodie Army Wife
- Creamy Dairyfree Mushroom Sauce from The Not So Cheesy Kitchen
- Homemade Teriyaki Sauce from Curious Cuisiniere
- Red Wine Sauce | Molho de Vinho Tinto from Family Foodie
- Guava BBQ Sauce from Basic N Delicious
Pasta Sauces and Pastas with Sauce
- Chardonnay Seafood Sauce (with Linguine) from Country Girl in the Village
- Italian-Style Tomato Sauce from Hezzi-D’s Books and Cooks
- Homemade Guiltless Alfredo Sauce from Momma’s Meals
- Sicilian Marinara Sauce from Growing Up Gabel
- Basil Pesto from Take A Bite Out of Boca
- Angel Hair Pasta with Neapolitan Sauce from Cookin’ Mimi
- Roasted Vegetable Pasta Sauce from Peanut Butter and Peppers
- Lentil Marinara Pasta Sauce from Alida’s Kitchen
- Lamb Ragout from Maroc Mama
- Black Walnut Kale Pesto with Zucchini Spaghetti from Sue’s Nutrition Buzz
- Amatriciana Sauce from The Weekend Gourmet
Entreés with Sauces
- Chicken Tikka Masala from I Run For Wine
- Pork Tenderloin with Plum Sauce from That Skinny Chick Can Bake
- Garlic Mushrooms In Red Wine Sauce from Kudos Kitchen By Renee
- Jack Daniel’s Honey Barbecue Baked Wings from Chocolate Moosey
- Salmon with Homemade Caper Onion Mayonnaise from Food Lust People Love
- Chicken with Mushroom Demi-Glace from Crazy Foodie Stunts
- Mrs. A’s Skillet Lemon Chicken from Cupcakes & Kale Chips
- Philly Strip Steaks with Provolone Sauce and Caramelized Onions from The Texan New Yorker
- Sweet & Sour Garlic Chicken Wings from Big Bear’s Wife
- Banana Pudding Sauce from Killer Bunnies, Inc
- Raspberry Red Wine Sauce from Treats & Trinkets
- Pumpkin Applesauce from Bobbi’s Kozy Kitchen
- Dark Chocolate Salted Caramel Sauce from Daily Dish Recipes
- Slow Cooker Applesauce from Citronlimette
- Apple Cider Caramel Sauce from The Messy Baker
- Port Wine Cranberry Sauce from Webicurean
- Pumpkin Caramel Sauce from Noshing With The Nolands
Desserts with Sauces
- Sticky Toffee Pudding w/ Toffee Sauce from girlichef
- Salted Bourbon Caramel Sauce (over Chocolate Rosemary Cake) from Gotta Get Baked
- Pear Tatin with Rum Caramel Sauce from Jane’s Adventures in Dinner
- Bananas Foster from MidLife Road Trip
- Baked Espresso Berry Pudding from The Urban Mrs
- Caramel Apple Sheet Cake from Pies and Plots
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