Apple Streusel Cake

by Pam Wattenbarger

Take advantage of apple season with this semi-homemade cake. It uses a boxed cake mix as a base, along with an easy filling prepared from fresh apples. Perfect for tailgating, brunch, or dessert, this cake is delicious served warm. Any type of baking apple will work well in this recipe. Good choices include Honey Crisp, Jonathon, Granny Smith, Fuji, Gala, or Pink Lady.

Cake: 1 (18-ounce) box white cake mix 1 (3-ounce) box instant vanilla pudding mix 4 eggs 1 (8-ounce container) sour cream ½ cup vegetable oil

Apple Filling: 1 ½ cups baking apples, peeled and diced 1 tablespoon flour ¼ teaspoon ground nutmeg 2 teaspoons ground cinnamon 1/8 teaspoon salt ½ cup packed brown sugar 2 tablespoons butter ½ cup chopped pecans, toasted

Streusel Topping: ¾ cup packed brown sugar 1 tablespoon flour 2 tablespoons butter, melted

Powdered Sugar Glaze (optional): ¾ cup powdered sugar ½ teaspoon vanilla extract ½ teaspoon almond extract 1 to 2 tablespoons milk

1. Preheat oven to 350 degrees. Spritz a 9” by 13” baking dish with non-stick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, sour cream, and oil on low speed for 2 minutes. Pour ½ of the cake mixture into the baking dish. Set aside. 2. In a medium bowl, stir flour, nutmeg, cinnamon, salt, and brown sugar until blended. Add in the diced apples and stir to coat. 3. In a medium saucepan, melt butter over medium heat. Add apple mixture and bring to a boil. Reduce heat to simmer, and simmer 3 to 4 minutes or until apples are tender. Spread apple mixture over the cake batter and top with pecans.

Spread remaining cake batter over the apple mixture. 4. In a small bowl, mix brown sugar, flour, and butter until small clumps form. Sprinkle the brown sugar mixture evenly over the cake. 5. Bake the cake for 40-45 minutes or until a knife inserted in the center comes out clean. Begin testing the cake after 35 minutes. 6. In a small bowl, mix together the powdered sugar, almond extract, vanilla extract, and milk until blended. Use a spoon to drizzle the glaze evenly over the cake.

About The Author

Pam Wattenbarger is the author of The New Southern Cookbook: Classic Family Recipes and Modern Twists on Old Favorites & The Southern Air Fryer Cookbook. Find her recipes and more at SimplySouthernMom.com.