| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, melted, still warm
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 teaspoon apple pie spice
- 1/4 teaspoon kosher salt
- 1 3/4 cups cake flour
- 2 tablespoons unsalted butter
- 3 cups diced peeled Granny Smith apples
- 1 tablespoon light brown sugar
- 1 teaspoon apple pie spice
- Pinch of kosher salt
- Nonstick cooking spray, for spraying the baking dish
- One 15.25-ounce box yellow cake mix (plus required ingredients)
- Confectioners’ sugar, for dusting
Instructions
- For the crumb topping: Whisk together the butter, granulated sugar, brown sugar, apple pie spice and salt. Add the cake flour and stir with a wooden spoon until dough-like. Set aside in the fridge to cool for 20 minutes.
- When cool, use your fingers to break apart the mixture into large pea-sized crumbs. Hold in the refrigerator.
- For the sauteed apples: Heat a small saucepot over medium heat. Add the butter and heat until melted. Add the apples, brown sugar, apple pie spice and salt and saute until the apples are slightly browned and al dente, about 10 minutes. Set aside to cool.
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Using 2 sheets of parchment, create an overlapping cross in the pan to cradle the cake and make it easy to remove once baked.
- Prepare the cake batter according to the instructions on the box. Add the cake batter to the prepared baking dish, then “stud” in a layer of the cooled apples. Bake for about 20 minutes, then remove the baking dish and carefully spread the crumb topping into an even layer over the cake. Bake until the crumbs are golden and a cake tester comes out clean, another 10 to 20 minutes. Cool on a wire rack for 40 minutes. Once cooled, lift out of the pan using the parchment cradle. Dust with confectioners’ sugar before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 365 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 267 mg |
| Serving Size | 1 of 12 servings |
| Calories | 365 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 267 mg |
Reviews
loved how easy this was! Instead of trying to find apple pie seasoning I used cinammion and allspice. Had to take the reciepe in the next day and everyone made it for thier families,
I made this cake and it was delicious. Going to try making it as a cupcake for a party this weekend.
I agree with other reviews that stated the cake didn’t have enough flavor. Based off those reviews I tripled the amount of apple pie seasoning. Also, I had trouble with the crumb part. I wish that part was demonstrated better. My crumb came out more like lumps and didn’t look nearly as pretty as the video/picture. I added basic streusel to make it look more pretty. Lastly, this cake took a bit more effort than expected. It wasn’t difficult, but a lot more effort than expected
The recipe was super easy. I added vanilla and coconut oil to the cake mix, cored & sliced the apples. Added a low broil to crisp the topping @ the end. This method was perfect for the layered look. Will try pouring batter over apples next time to get a more incorporated apple cake. Very moist cake “studded” with apples.
Made this cake and it was delicious. Going to try today with sautéed pears instead of apples.
I would not make this cake again! The cake was way too bland. I used 4 Granny Smith apples … this large cake could easily accommodate 6 apples. I really enjoy Jeff Mauro on the kitchen, but this cake had many steps and a very small payoff. Sad.
Made this for a work potluck and they called it a “make again” recipe. Dressed up the cake a little by replacing water with apple cider, using melted butter instead of oil, and adding a teaspoon of vanilla. Super yummy!
My family loves this cake! I substitute apple cider for water in the cakes mix. Very moist and delicious! I also made a mistake and put the topping on too soon and it sunk into the cake a little bit and was Perfect!
This cake sounded so good when I saw it on television so I decided to give it a try. What a waste of time and ingredients. This cake had no flavor at all. It was moist and the crumb topping were good but the cake itself was tasteless. It needs tons of more spices. Next time I may try using a spice cake mix.
Delicious and fairly easy to make, although there are a lot of steps. One thing: When we were mixing the topping we had the idea there was just too much of it, and there was. It made kind of a mess when serving. If I made this again I would cut back on it. Also, I saw no reason to buy apple pie spice so I used pumpkin pie spice. I also didn’t want to buy cake flour so I did the traditional hack using flour and corn starch. But everyone thought it was delicious, hot or cold.