As a Well Fed Musician, I love to feed my brain with knowledge about my craft, but I also like to feed my tummy! I have promised many times over that I would occasionally feed you all with knowledge of food stuff, and I will do just that! By nature, I am a super chocolate fanatic. However, this one chocolate-less recipe is a personal favorite, as well as a favorite among my family and friends. It is full of apple cinnamon goodness, making it a perfect fit for fall. Besides, when you give an apple to the teacher in the form of this cake, you are sure to become the next instant teacher's pet!
I have been known to eat this cake warm or cold, as an after-dinner snack or *confession* for breakfast. (I mean...it has apples, so that's OK, right?!)
To make the cake, I used 1 Butter Recipe Yellow cake mix ( you can use a regular yellow cake mix if you like), 3 eggs, 1/2 tsp of vanilla extract (lemon works well, too), and 1 can of apple pie filling.
Mix this all together and pour into a greased and floured 13x9 baking dish and prepare to make the topping.
For the topping, use 1/4 cup of softened or melted butter, 1/2 cup of sugar, and 1/2 cup of flour. Use a fork to blend it together and sprinkle the crumbles over the top of the cake batter. After that, sprinkle the entire cake with cinnamon. How much cinnamon? AS MUCH AS YOU WANT! Sprinkle yourself happy with cinnamon :)
Pop it in a 350 degree preheated oven and bake for 40-45 minutes.
The cinnamon-sugar topping has a slight crunch to it, while the apple-filled cake is super moist. I tried this recipe one time with blueberry pie filling and it was super delicious. I have plans to experiment with some other fruit based pie fillings and see what comes of it. What do you all think? If you make the cake, share a pic with me on Facebook or Twitter! If you changed up the recipe a bit, tell me what you did in the comments so I can try it, too!
I am a music educator and lover of all food stuffs! Thank you for spending some of your day with me here on my blog. Read more...