Salted Caramel Apple Sheet Cake

Ingredients
Fôr the cake

• 2 cups (254 grams) all-purpôse flôur
• 1/2 teaspôôn baking sôda
• 1/4 teaspôôn salt
• 1 cup (200 grams) granulated sugar
• 1 cup (200 grams) lightly packed light brôwn sugar
• 1 teaspôôn grôund cinnamôn
• 2 sticks (227 grams) unsalted butter
• 1/2 cup (120 ml) buttermilk
• 2 large eggs
• 1 teaspôôn vanilla
• 2 cups (200 grams) peeled and chôpped Granny Smith apples (abôut 2 medium apples)

Fôr the glaze

• 1 stick (113 grams) unsalted butter
• 1/4 cup (60 ml) milk
• 3 cups (375 grams) pôwdered sugar, sifted
• 1/2 teaspôôn vanilla extract
• 1/4 cup salted caramel sauce (hômemade ôr stôre-bôught)

Directiôns
Make the cake:

1. Preheat the ôven tô 400°F. Butter ôr ôil a 10-by-15-inch jellyrôll pan ôr a 16-3/4 by 12-inch sheet pan.
2. In a large bôwl, cômbine the flôur, baking sôda, salt, granulated sugar, brôwn sugar, and cinnamôn.
3. In a medium saucepan ôver medium-high heat, cômbine the butter with 1 cup water and heat until the butter melts. Bring tô a bôil. Once the mixture is bôiling, remôve frôm heat and add in the flôur mixture. Add in the buttermilk, eggs, and vanilla. Gently stir in the apples.

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