Happy Fall

0 comments Posted on October 22, 2019

by Vickie McDonough

Our church home group meets every other Sunday evening. We enjoy a potluck dinner, so I’m always on the watch for a new recipe to try out on them. With the arrival of fall, I searched for pumpkin recipes, but then I found an apple one that sounded too good to pass up—Apple Crisp Cake. I’ve always loved warm apple crisp topped with vanilla ice cream…Mmm. Although the Apple Crisp Cake was different, it was delicious. Thank you, Betty Crocker!

Here it is for you to enjoy.

Apple Crisp Cake
Prep Time – 30 minutes
Total Time – 2 hours 20 minutes
Servings 24 (when cut in small pieces, but I don’t think you’ll want a small one)

Ingredients:

Streusel
¾ cup old-fashioned oats
¼ cup all-purpose flour
¾ cup packed brown sugar
1 teaspoon ground cinnamon
½ cup cold butter
½ cup chopped walnuts (optional)

Apple Layer
1 tablespoon butter
2 cups coarsely chopped, peeled tart apples (2 medium)

Cake
1 box yellow cake mix
1/3 cup vegetable oil
½ cup water
4 eggs
1 cup sour cream
1 tablespoon ground cinnamon

Cinnamon Whipped Cream
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla

Directions

  1. Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.
  2. In medium bowl, mix oats, flour, brown sugar and 1 teaspoon cinnamon. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. Stir in nuts; set aside.
  3. In 10-inch nonstick skillet, cook 1 tablespoon butter and the apples over medium heat, stirring frequently, about 5 minutes or until apples are tender. Set aside.
  4. In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; top evenly with cooked apples. Sprinkle streusel evenly over apples. Bake 44 to 48 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour. Cut into 6 rows by 4 rows.
  5. When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, 1/2 teaspoon cinnamon and the vanilla. Increase speed; beat mixture until stiff peaks from. Top cake with whipped cream.

Happy fall, y’all!

Vickie McDonough is the best-selling author of 50 Christian fiction books and novellas. Her stories are sweet romance stories about ranchers, cowboys, lawmen, and others living in the Old West. Vickie’s books have won numerous awards.
Find her online at:
https://www.facebook.com/VickieMcDonough
http://www.pinterest.com/VickieMcDonough/

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