Apple Crisp Cake
Serve up squares of this cinnamon-spiced apple cake tonight, then enjoy the leftovers for breakfast tomorrow morning.
- 1 package (17.4 ounces) cinnamon swirl quick bread & coffee cake mix, divided
- 1/2 cup water
- 2 eggs
- 4 tablespoons butter or margarine, melted, divided
- 4 medium Granny Smith apples (1 1/2 pounds)
- 1/2 cup old-fashioned or quick oats
- 1/2 teaspoon Korintje Cinnamon
- Caramel ice cream topping and thawed, frozen whipped topping (optional)
Preheat oven to 350°F. Spray Square Baker with canola oil using Kitchen Spritzer. Remove 1/4 cup of the quick bread mix from large packet; set aside for streusel topping. Combine remaining quick bread mix, water and eggs in Classic Batter Bowl. Place butter in Small Micro-Cooker®. Microwave on HIGH 45-60 seconds or until melted. Add 2 tablespoons of the melted butter to cake ingredients in Batter Bowl. Stir 50-75 strokes until well blended. Spread into Baker.
Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices into eighths. Arrange apples evenly over batter.
Combine small packet of swirl mix, oats, 1/4 cup reserved quick bread mix, remaining 2 tablespoons melted butter and Cinnamon in Small Batter Bowl; mix well. Sprinkle mixture evenly over apples.
Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature. Drizzle with ice cream topping and top with whipped topping, if desired.
- 12 servings
Nutrients per serving:
Calories 260, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 45 mg, Carbohydrate 40 g, Protein 3 g, Sodium 210 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 1/2 fruit, 2 fat (2 1/2 carb, 1 1/2 fat)
Ground cinnamon can be substituted for Korintje Cinnamon, if desired.
If using a cake mix that includes a packet of glaze, drizzle glaze over cake just before serving.
Use the Apple Wedger to cut peeled, cored and sliced apples into small wedges to sprinkle over cake batter. The Apple Wedger comes in handy when packing brown bag lunches, too. Wedge your apple, but don't break through the skin at the bottom. Lift up the Wedger to remove, then wrap the whole apple in plastic wrap. The apple will be sectioned, but won't turn brown.