55m$6.61Apple Streusel Sheet Cake
A tender apple sheet cake topped with buttery brown sugar cinnamon streusel. This beginner-friendly dessert bakes in a 9x13-inch pan using common grocery staples.
- Energy
- 296 calories per serving
- Protein
- 4.2 g per serving
- Carbs
- 42.1 g per serving
- Fat
- 12.2 g per serving
- Sodium
- 223 mg per serving
Shopping options
vanilla extract
2 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
8%
granulated sugar
0.75 Cup
Kroger® Pure Cane Granulated Sugar
8%
ground cinnamon
2 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
5%
unsalted butter, melted
0.75 Cup
Kroger® Unsalted Butter Sticks
38%
Granny Smith apples
3 Count
Organic Granny Smith Apple – Each
74%
whole milk
0.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
6%
all-purpose flour
2.5 Cup
Kroger® Bleached All Purpose Flour
13%
baking powder
2 Teaspoon
Kroger® Baking Powder
3%
light brown sugar, packed
0.75 Cup
Kroger® Light Brown Sugar
1%
large eggs
2 Each
Kroger® Grade A Large White Eggs
17%
fine salt
0.75 Teaspoon
Kroger® Salt
1%
Cost Summary
· only what you use
per serving · 12 servings
Cook this recipe
- Granny Smith apples-3 medium
- all-purpose flour-2.5 cups
- unsalted butter-0.75 cups
- light brown sugar-0.75 cups
- granulated sugar-0.75 cups
- large eggs-2 each
- whole milk-0.5 cups
- vanilla extract-2 tsp
- baking powder-2 tsp
- ground cinnamon-2 tsp
- fine salt-0.75 tsp
Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper. Peel, core, and dice the Granny Smith apples into 1/2-inch pieces.
Keep the cutting board stable and keep fingers clear while peeling, coring, and dicing the apples.
Make the streusel: in a medium bowl, stir 3/4 cup flour, 1/2 cup light brown sugar, 1 tsp cinnamon, and 1/4 tsp salt with 1/4 cup melted butter until coarse crumbs form.
In a large bowl, whisk the remaining 1/2 cup melted butter, granulated sugar, and remaining 1/4 cup light brown sugar until combined. Whisk in the eggs, milk, and vanilla until smooth and glossy.
In another bowl, whisk the remaining 1 3/4 cups flour, baking powder, remaining 1 tsp cinnamon, and remaining 1/2 tsp salt. Stir the dry mixture into the wet mixture until no dry streaks remain; do not overmix.
Fold in the diced apples with a rubber spatula until evenly distributed. Scrape the batter into the pan and spread it level.
Scatter the streusel topping evenly over the batter, gently pressing only the largest crumbs so they stick lightly to the surface.
Bake for 33 to 38 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Use oven mitts when handling the hot pan.
Cool the cake in the pan on a wire rack for at least 20 minutes. Lift out, slice into 12 squares, and serve.
Place the hot pan on a wire rack or heatproof surface, and let the cake cool before slicing so the hot apples and streusel do not burn your mouth.
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