Apple Snack Cake

 
I don’t make everything from scratch. I take a lot of good natured ribbing from friends and family about my blog and it’s contents – but the reality is that;
  1. I don’t sleep much, usually because I’m blogging.
  2. My house is (almost) always dirty (sometimes because I’m blogging).
  3. I don’t make everything from scratch because I just don’t have the time (occasionally I do need to clean the house and sleep.
I’m not proud, I’ll take a shortcut when I can.  Case in point, this apple snack cake… I wanted to make a cake-like dish without actually making a cake. 
 
Sometimes I’m lazy, too.
 
So I rummaged around and found this box of quick bread mix.  Now, I’m not knocking Pillsbury, but it’s always nice when you can make a boxed-anything seem like a homemade something, know what I mean?  Here’s my version of Apple Snack Cake, with it’s gooey apple filling in the middle, and crispy topping – and just to take it over the top – a cinnamon glaze.   
 
Apple Snack Cake
Adapted from here. 
 
1 package Pillsbury Apple Cinnamon Quick Bread mix
2 tablespoons brown sugar
1/2 cup sour cream
1/2 cup water
1 teaspoon vanilla
2 eggs
 
Crisp Topping
streusel topping packet
1/3 cup flour
1 cup quick oats
1/4 cup butter
 
Cinnamon Glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1-2 tablespoons milk
 
Directions:
Preheat the oven to 350-degrees, then grease and flour a square baking pan (I used a 9×9 pan).
 
In a large bowl, combine the bread mix and brown sugar.  In another bowl, whisk the eggs, with the sour cream, vanilla and water and beat until smooth.  Pour about half the batter into the baking pan, then squeeze the packet of apple filling over the batter carefully.  Next, spread the remaining batter on top.
 

In a small bowl, mix together the packet of streusel topping, with flour and oats, then cut in the butter until you have a crumb consistency.  If you like nuts (which my family doesn’t) you could add a 1/3 of a cup of chopped walnuts of pecans to this mixture.  Sprinkle over the top of the batter.
 
Bake for 35-40 minutes until a toothpick comes out clean.  While the cake cools for a moment, make the glaze, then drizzle over the cake and serve warm.  Store leftovers in the refrigerator (it’s quite tasty chilled, too!)
 
It’s pretty darn good, I tell you. 
 
I know because Ethan ate it, and that’s a big deal around here.
 
I hope you’ll eat this too, give it a try and let me know what you think!
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Ang Paris is a crafting and cooking mama who is addicted to Pinterest and chocolate! Ang lives with her husband and 2 children in New Hampshire. After more than a decade multi-tasking in the workplace, she's now a full time mom, writer, and blogger who tweets up a storm!

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