Apple Spice Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground nutmeg</li><li class="ingredients-single-item">½ tsp ground allspice</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">450g apples (about 3-4 medium), peeled, cored and diced into 1cm pieces (Granny Smith or Braeburn preferred)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33cm (9 x 13 inch) baking pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Apple corer or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 23 x 33cm baking pan with parchment paper, leaving some overhang on the sides to help lift the cake out later. Lightly grease any exposed areas with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until thoroughly combined. This pre-mixing ensures the spices and leavening agents will distribute evenly throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl using an electric mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy. This extended creaming process incorporates air into the batter, helping create a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. The mixture should look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low and add the dry ingredients in three portions, alternating with two additions of buttermilk, beginning and ending with the dry ingredients. Mix just until combined - overmixing at this stage will develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the diced apples using a rubber spatula, ensuring they're evenly distributed throughout the batter. The apples will release moisture during baking, contributing to the cake's tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan, spreading it evenly to the corners with a spatula. Give the pan a gentle tap on the counter to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and will have pulled slightly away from the edges of the pan. If the top is browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool completely in the pan set on a wire rack before frosting. This cooling period is essential - applying frosting to a warm cake will cause it to melt and slide off.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla extract, cinnamon, and salt. Beat on low speed until combined, then increase to high and beat until fluffy and smooth, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, use the parchment paper overhangs to lift it out of the pan. Spread the frosting evenly over the top with an offset spatula. If desired, sprinkle with a little additional cinnamon for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cleanest slices, refrigerate the frosted cake for 30 minutes before cutting. This cake keeps beautifully at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. The flavor actually improves after a day as the spices meld!</li></ol>