Maybe it was the weather this weekend, which was decidedly fall-ish or that fact that apple picking has begun in our area, but when I shared this picture on my personal Facebook profile I got all sorts of messages and comments. After passing on the recipe a few times it occurred to me I should post it here.
Ummm, after all that is why I have a blog 🙂
This is a recipe I have been making for a very long time, I got it from the Cornell Cooperative Extension during an Apple Tasting Tour. I make it every year, and everyone who has it loves it. I have played with the idea of creating a from-scratch version, but because I make this during harvest time, when we are all busy I do appreciate cake mix the shortcut.
The pictures were taken basically for Instagram, so I will update when I make this again, and I will soon for the corn crew, but more about that later.
The recipe calls for a 9×13 pan. I occasionally bake mine in a deep springform pan because I am a rebel like that. Just kidding, I wanted this particular cake to fit on a plate. It works in a deep springform pan remarkably well without altering anything, you just need to watch bake time, because the round pan produces a much thicker cake that takes slightly longer to bake.
- 3 medium-sized tart apples
- 1 cup apple cider
- 1/3 cup butter
- 1 cup firmly packed brown sugar
- 1 package spice cake mix
- Vegetable Oil as specified on cake mix package
- Eggs as specified on cake mix package
- Pare and core apples, slice thin. Simmer in cider 5 mins, or until just tender.
- Drain, reserving cider.
- Combine 2 tablespoons of cider, brown sugar, and butter on the bottom of a 13x9 pan. Place in 350 degree oven until sugar and butter have melted, about 5 mins; then remove from oven.
- Prepare cake mix following package directions, substitute the reserved cider for water portion needed for cake mix, if needed add additional cider or water to reach required amount.
- Arrange apple slices over brown sugar mixture in pan. Pour cake mix batter over apples, and bake at 350 degrees for 40 mins, or until done.
- Invert on a platter or a cookie sheet, and let stand one minute, remove pan.