This sheet cake is a favorite on cold winter nights. It’s moist and flavorful but definitely not low-calories!
Apple Sheet Cake
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening
- 1 cup milk
- APPLE FILLING:
- 3 pounds apples – peeled, cored and sliced
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1/2 cup butter
- 2 1/2 cups confectioners’ sugar
- 3 tablespoons milk
- 1/3 cup butter, softened
- 1/2 teaspoon vanilla extract
1 Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine 3 cups flour, baking powder and salt. Cut in shortening to the consistency of coarse crumbs. Stir in 1 cup cold milk slowly until completely blended. Separate dough into two balls. Roll out one ball of dough to fit a 15 x 10 inch pan with some dough extending over the edge of the pan.
2 In a large bowl, combine sliced apples, sugar, cinnamon and 2 tablespoons flour. Place filling in an even layer over prepared crust. Thinly slice 1/2 cup butter and evenly distribute over the apples. Roll out the remaining dough and place over the apple filling. Seal edges and prick the top all over with a fork.
3 Bake in the preheated oven for 30 minutes. Cool 5 minutes before frosting.
4 To make the frosting: In a small bowl, combine confectioners’ sugar, 3 tablespoons milk, 1/3 cup butter and vanilla extract. Beat until smooth and creamy.