Saturday, July 22, 2017
This cake isn't made with fresh apples. This cake isn't "scratch". This cake eater doesn't care!!!
Seriously, it's an easy version that really is moist and delish. Give it a try sometime!
Here's how it happens:
Cake Batter Ingredients:
1 15.25 oz. Duncan Hines Classic Yellow cake mix
1 tablespoon cinnamon
1/2 teaspoon apple pie spice
3 large eggs
1/3 cup vegetable oil
1/2 cup water
1 teaspoon vanilla
1 21 oz. can apple pie filling
Optional: 1 cup (divided use) chopped pecans or walnuts
Combine the next 4 ingredients together in a medium bowl and whisk together well. Add the liquid ingredients to the bowl of dry ingredients and stir to combine before mixing with a hand or stand mixer on medium speed for about 2 minutes until smooth. Preheat oven to 350 degrees.
Pour the apple pie filling into a bowl and, using a knife, cut the apples up into smaller pieces.
If using the optional nuts, take 3/4 of a cup of them and add to the batter along with the pie filling.
Stir the nuts and apples in by hand until evenly combined. The batter is done.... time to prepare the baking pan. I'm using my favorite tube pan today, but a large bundt pan will work just fine too. To prepare the pan, spray it generously with non-stick cooking spray and set aside.
In a small bowl, combine 1/3 cup sugar, 1 teaspoon all-purpose flour, and 1 teaspoon ground cinnamon. Stir to combine and pour into pan, coating well.
Pour or spoon batter into pan. Bake for 50 to 60 minutes, or until a toothpick or cake tester comes out clean from the center.
Remove the cake from oven and allow to cool in pan for 10 minutes, then invert onto a serving plate. Because of the type of pan coating I chose to use, which creates a slightly crunchy exterior on the cake, I've chosen to leave my cake top side down, but if you're using a tube pan, you can glaze which ever side you want! Next, use a wooden or metal skewer, or chopsticks work well too... and poke holes in the top of the cake. Toothpicks are too small to do this with effectively. You can skip this if you want, the cake is plenty moist inside thanks to the pie filling.
While the cake is cooling for the 10 minute period, prepare the glaze.
1 cup confectioners' sugar
2 tablespoons water
1/4 teaspoon cinnamon
1 tablespoon honey
1/2 teaspoon vanilla
Push the confectioners' sugar through a strainer to eliminate lumps, into a medium bowl.
Add all the remaining glaze ingredients and whisk together until smooth.
Spread the glaze evenly over the cake as shown below:
If using the optional nuts, sprinkle the reserved 1/4 cup of them over the top of the glaze. I like to finish this cake off with some clear edible glitter, just to brighten up the presentation a bit. Totally optional!!
And now there's nothing left to do but EAT CAKE!!!! Yippeeee! This is my favorite part!