Leave it to me to follow up a “Summer, where are you going?” post with a “OMG, AUTUMN” recipe. What can I say? Autumn has the best foods.
This is the cake I make when we have apples in the house that we need to use up. I used to make apple crumbles with quick oats, but this cake is more satisfying, keeps a little longer, and I think it still counts as a breakfast food because it has big chunks of fruit. (Hey, if donuts are breakfast foods…)
It’s also an insanely easy recipe, so don’t judge. Oh, and it makes your house smell fantastic in the most Octoberish kind of way so if you have someone coming over, you might want to throw this one in.
/// 4-5 apples (any variety but I usually use Gala)
/// 1 box of gingerbread cake mix
/// 2/3 cup butter
/// 1 1/4 cup water
/// 1 egg
/// 1/2 cup brown sugar
/// 2 Tbsp cinnamon
Preheat your oven to 350 degrees. Chop the apples and put them in the bottom of a square baking dish. Sprinkle the brown sugar and cinnamon over the apples. Melt the butter in the bottom of a large bowl and mix in the cake mix, egg, and water. Pour over the chopped apples. Bake for about 40 minutes or until a knife inserted into the center comes up clean. Let it cool to make it easier to serve, but be warned that this cake is so moist it can be a little crumbly. It’s best served a little warm with some vanilla or cinnamon ice cream!
Or you know, just use your hands to eat it. While your mom is still trying to get a good shot for her blog. That’s how my kids roll.
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