I had a few apples left over from the French Apple Pie that I made last week, so I decided to make an apple cake this week. This recipe only calls for one apple though, so I’ll have to decide what I want to make with the remaining two.
The apple is tucked away inside this cake, which makes for a wonderful surprise when you’re biting into it.
French Vanilla Cinnamon Apple Cake
1 (18.25 oz) pkg Betty Crocker French Vanilla cake mix
1 cup milk
1 stick butter, melted
1/3 cup vegetable oil
3/4 cup Lucerne Best of the Egg, Egg Beaters or other egg substitute (or 3 large eggs)
1 tsp ground cinnamon
1 large apple, peeled and sliced
1/4 cup light brown sugar, packed
1/2 tsp ground cinnamon
2 tbsp melted butter
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray and dust with flour.
In a large mixing bowl combine cake mix, milk, butter, oil, egg substitute and cinnamon. With an electric mixer, beat on low speed for 1 minute. Increase the speed to medium and beat for an additional 1 to 1 1/2 minutes or until mixture is smooth. Pour half of the batter into prepared pan.
Place the apple slices, brown sugar, cinnamon and melted butter in a small mixing bowl. Stir to combine. Spoon the apple mixture on top of the batter in the prepared pan. Pour the remaining batter on top of the apples and with a rubber spatula, spread the batter and smooth the top.
Bake for 43 to 47 minutes or until the top springs back when lightly pressed with fingertips.
Remove the cake from oven and cool on a wire rack for 20 minutes. (As cake cools in pan it may fall approximately 1 inch – this is normal)
Run a knife around the edges of the cake. Invert onto a serving plate and let cool until slightly warm. Cut into slices and serve with powdered sugar dusted on top, if desired.
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