Moist German Sheet Pan Apple Cake

Moist German Sheet Pan Apple Cake
  • Pastry:
  • 3/4 cup white sugar
  • 2 tablespoons white sugar
  • 1/4 cup unsalted butter
  • 2 teaspoons vanilla sugar
  • 5 eggs
  • 1/2 lemon, zested and juiced
  • 2 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 pounds apples - peeled, cored, and thinly sliced
  • 3 teaspoons cinnamon sugar
  • Filling:
  • 2 1/2 cups applesauce
  • Almond Streusel:
  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1/2 cup unsalted butter, cut into cubes
  • 1/2 cup white sugar
  • 2 tablespoons white sugar
  • 1 cup almond meal
  • 2 teaspoons vanilla sugar


  1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
  3. Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
  4. Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
  5. Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
  6. Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.

05/07/2018
Moist German Sheet Pan Apple Cake, recipe PT15M PT1H 5 455 calories

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