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|Apple Cinnamon Breakfast Cake|
Call this one an experiment. A few weeks ago, I made and posted a quick and easy Cinnamon Roll Cake because I felt like cinnamon rolls but didn’t want the fuss of making my Cinnabon Rolls with Orange Icing. Those are great when you have a sugar attack, but I wanted something much less sweet this time and with some fruit involved.
|Perfect for breakfast|
I always have cake mixes because I doctor them. Ditto cans of pie filling because now that I’m old (yes, I AM!), I rarely like to fuss with making a pie filling from scratch and especially as an ingredient in something other than a pie!
So I tried something that I thought would taste like an apple cinnamon sticky bun or fritter. Nothing much to lose here.
Any cake mix I make or doctor, I always substitute the water with a 2 parts evaporated milk to 1 part water. You’d be surprised at how this little trick makes a much better quality cake and makes it taste homemade from scratch.
So I started with a layer of 1/2 the cake batter. Then chopped up the can of filling–feel free to leave it whole, but I wanted to spread it out better so I chopped it up–and put 1/2 of that on the batter, then topped with the rest of the batter then topped that with the rest of the chopped apple filling.
Didn’t want the usual crumbs so I just did brown sugar and some chopped nuts. In this case, walnuts, but you can use whatever you have on hand or like.
|Brown sugar and buttered nut topping|
This cake is superb! Not to sweet, not too light or too dense. In fact, it’s perfect. Great for a grab-it breakfast or with coffee or even dessert. Yes, it’s that good!
|Beautiful Cream Old World Baker by Temp-Tations by Tara|
The baking dish is my 2 1/2 quart Temp-Tations Old World baker in cream color. It’s available in this and many other colors at Temp-tations.com
Apple Cinnamon Breakfast Cake
- 1 box (15-18 oz) butter-recipe gold/yellow cake mix
- 3 eggs
- 2/3 cup evaporated milk
- 1/2 cup water
- 1/3 cup very soft butter
- Apple Filling:
- 1 can (21 oz) apple pie filling
- 2 tsp cinnamon
- 1/4 cup brown sugar
- 1/4 cup chopped nuts
- 2 tbs melted butter
- 3/4 cup confectioners sugar
- 2-3 tbs cream or milk
Preheat oven to 350 degrees F. Spray or grease a 13×9-inch baking pan.
Chop up the can of pie filling so you get small chunks of apple. I used a food processor for this as it was easier. Stir the cinnamon into the chopped up pie filling.
For the topping, mix the chopped nuts with the brown sugar; set aside. Melt the 2 tbs butter and set aside.
Add the cake mix to a large bowl. Add the milk, water, eggs and soft butter. Blend until all ingredients are moistened and then beat for 2 minutes at medium-high speed.
Pour 1/2 of the cake batter into prepared pan, spreading batter evenly. Top with 1/2 of the apple mixture, spreading it best as you can (it’s very thick). Top with remaining 1/2 of the cake batter and top with remaining apple mixture (I just dotted it across the top as evenly as I could).
Sprinkle evenly with the brown sugar/nut mixture then drizzle with the melted butter.
Bake at 350 degrees F for 45-55 minutes. Remove from oven and cool for 20 minutes.
Mix glaze ingredients and drizzle over cake.
Serves about 12.
|Apple Cinnamon Breakfast Cake|
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.