Apple Sheet Cake with Salted Caramel Frosting

For the apple sheet cake:

Preheat oven to 350 F. Grease and lightly dust with flour an 11″ x 17″ jelly roll pan and set aside (see note*).

In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and set aside.

In a large bowl using an electric mixer cream together butter and sugar. Add eggs one at a time mixing after each addition followed by vanilla extract and milk. Stir in grated apples. Gradually add in the flour mixture until blended.

Spread batter evenly onto the prepared pan and bake in preheated oven for 16-20 minutes until a cake tester comes out clean when inserted in the middle of the cake.

When done remove the cake from the oven and allow it to cool completely.

For the salted caramel frosting:

In a medium saucepan combine butter, brown sugar, half-and-half, and cream of tartar over medium heat stirring occasionally until butter is melted and sugar is dissolved. Bring to a boil and stir frequently for 2-3 minutes. Remove pan from heat and stir in salt. Let the mixture cool.

Reserve a couple tablespoons of the cooled caramel in a small bowl. Put the rest into a large bowl along with about one cup of confectioner’s sugar. Stir using an electric mixer on medium speed until confectioner’s sugar is combined. Continue to add in confectioner’s sugar in about one cup at at time. Once all of the sugar is added, stir in enough of the milk until the mixture is creamy.

Spread frosting on cooled cake. Drizzle with reserved caramel.

Serve with an additional sprinkle of fleur de sel (optional).

Notes: This can also be baked in a 9″ x 13″ cake pan for approximately 35 minutes.