Apple Crisp Cake

By Crick

Ingredients

• Streusel:
• 3/4 3/4 3/4 cup old-fashioned oats
• 1/4 1/4 1/4 cup all-purpose flour
• 3/4 3/4 3/4 cup packed brown sugar
• 1 1 1 tsp ground cinnamon
• 1/2 1/2 1/2 cup cold butter
• 1/2 1/2 1/2 cup chopped walnuts
• Apple Layer:
• 1 1 1 tblsp butter
• 2 2 2 cups coarsely chopped, peeled tart apples
• Cake:
• 1 1 1 box Betty Crocker SuperMoist yellow cake mix
• 1/3 1/3 1/3 cup vegetable oil
• 1/2 1/2 1/2 cup water
• 4 4 4 eggs
• 1 1 1 cup sour cream
• 1 1 1 tblsp ground cinnamon
• Cinnamon Whipped Cream:
• 1 1 1 cup heavy whipping cream
• 2 2 2 tablespoons powdered sugar
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 1/2 1/2 1/2 teaspoon vanilla

Details

Preparation time 30mins
Cooking time 120mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. 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. 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. 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. 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.