Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (8g) baking powder
  • 1 tsp (2g) baking soda
  • 2 tsp (5g) ground cinnamon
  • 0.5 tsp (3g) salt
  • 1 cup (235ml) neutral oil
  • 3 large eggs
  • 1 cup (240ml) buttermilk
  • 2 tsp (10ml) vanilla extract
  • 3 cups (450g) Granny Smith apples, peeled and thinly sliced
  • 2 tbsp (16g) melted butter
  • 1 tbsp (8g) ground cinnamon
  • 2 tbsp (25g) brown sugar
  • 0.5 cup (115g) unsalted butter
  • 1 cup (200g) powdered sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C) and line a half-sheet pan with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until no clumps remain.
  3. Fold in oil, eggs, buttermilk, and vanilla extract. Stir until just combined, ensuring no flour streaks remain.
  4. In a separate bowl, toss sliced apples with melted butter, cinnamon, and brown sugar until coated.
  5. Pour the batter into the prepared pan and smooth the top. Press the apple slices into the batter in overlapping rows.
  6. Bake for 25–30 minutes, or until the edges pull away from the sides and a toothpick comes out with a few moist crumbs.
  7. While the cake is in its final 5 minutes of baking, melt butter in a small saucepan. Whisk in powdered sugar, cinnamon, and heavy cream over low heat until velvety.
  8. Pour the hot glaze over the cake immediately after removing it from the oven.