Apple Cinnamon Roll Sheet Cake
This incredibly moist apple cinnamon roll sheet cake brings together a fluffy, tender crumb with fresh apple chunks and a gorgeous, aromatic cinnamon-sugar swirl.
Servings: 30
Calories: 238kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
- Backblech
- Backpapier
Ingredients
For the cake batter
- 110 g Butter softened
- 3 Eggs medium
- 200 g Sugar
- 2 P. Vanilla sugar
- 520 ml Milk
- 600 g Flour
- 1,5 P. Baking powder
- 1 Prise Salt
For the cinnamon-sugar filling
- 3 große Apples approx. 600 g, tart
- 150 g Butter
- 130 g Brown sugar
- 1,5 EL Flour
- 1,5 EL Cinnamon
- 1 TL Vanilla extract
For the glaze
- 200 g Crème fraîche
- 40 g Powdered sugar
- ½ TL Cinnamon
Instructions
- 3 große ApplesPeel and core the apples, then chop them into small cubes and set aside.Line a baking sheet with parchment paper (you can also use a baking frame if you have one) and preheat your oven to 180°C convection.
- 110 g Butter, 3 Eggs, 200 g Sugar, 2 P. Vanilla sugarFor the cake batter, add the room-temperature butter, sugar, vanilla sugar, and eggs to your mixing bowl and mix for 1 min. / speed 5.
- 520 ml Milk, 600 g Flour, 1,5 P. Baking powder, 1 Prise SaltNext, add the milk, salt, flour, and baking powder, and mix again for 20 sec. / speed 5 until you have a beautifully smooth batter.
- 3 große ApplesTransfer the batter to a separate bowl, gently fold in the chopped apples, and spread the mixture evenly onto your prepared baking sheet.
- 150 g Butter, 130 g Brown sugar, 1,5 EL Flour, 1,5 EL Cinnamon, 1 TL Vanilla extractFor the swirl, add the butter (in pieces), brown sugar, flour, cinnamon, and vanilla extract to the mixing bowl and mix for 2 min. 30 sec. / 50°C / speed 2. Dollop this glorious mixture over the batter and use a spoon to swirl it through for a marbled effect.
- Bake the cake for 30 minutes. Check for doneness at the end by inserting a toothpick into the center—it should come out clean!
- 200 g Crème fraîche, 40 g Powdered sugar, ½ TL CinnamonLet your apple cinnamon roll cake cool for about 15 minutes after baking. Meanwhile, whisk the crème fraîche, powdered sugar, and cinnamon together until perfectly smooth, then brush or spread it generously over the still-warm cake.
Pro tip: Forgot to take the butter out of the fridge in time? No worries! You can still use it right away, just set your machine to 1 min. / 45°C / speed 5.
