APPLE CRISP CAKE

Apple Crisp Cake image

This warm and spicy cake is a comforting twist on a favorite fall dessert. Dotted with apples and topped with the perfect crispy streusel, it's the must-try cake of the season!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 24

Number Of Ingredients 18

Ingredients

3/4 cup old-fashioned oats
1/4 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter
1/2 cup chopped walnuts
1 tablespoon butter
2 cups coarsely chopped, peeled tart apples (2 medium)
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup vegetable oil
1/2 cup water
4 eggs
1 cup sour cream
1 tablespoon ground cinnamon
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In medium bowl, mix oats, flour, brown sugar and 1 teaspoon cinnamon. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. Stir in nuts; set aside.
In 10-inch nonstick skillet, cook 1 tablespoon butter and the apples over medium heat, stirring frequently, about 5 minutes or until apples are tender. Set aside.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; top evenly with cooked apples. Sprinkle streusel evenly over apples. Bake 44 to 48 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour. Cut into 6 rows by 4 rows.
When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, 1/2 teaspoon cinnamon and the vanilla. Increase speed; beat mixture until stiff peaks from. Top cake with whipped cream.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 17 g, TransFat 0 g