2 cups granulated sugar
½ cup oil
½ cup softened butter (room temperature)
1 teaspoon vanilla
1 teaspoon cinnamon
2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt
4 cups peeled and grated apples (granny smith, pink lady or honeycrisp work best)
4 teaspoons cinnamon
4 tablespoons brown sugar
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
Sift flour, baking powder and salt together in a small bowl and set aside.
In a large bowl, beat eggs, butter, oil, vanilla and granulated sugar until creamy and smooth.
Stir in flour mixture until well combined.
Stir in apples gently until combined.
In a separate small bowl, stir 4 teaspoons cinnamon and 4 tablespoons brown sugar together and set aside.
Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the brown sugar and cinnamon mixture evenly over the cake batter and swirl through with a knife. Repeat with the remaining cake batter and brown sugar mixture.
Bake in a 350 degree oven for 50-60 minutes. Top will be golden brown and sides will pull away from the pan.
Allow to cool completely before turning out on a round cake plate. Slice and serve.
2 cans of apple pie filling (you can also use cherry, blueberry, etc.)
1 box of yellow cake mix
2 sticks of butter, melted (1 cup)
1/2 cup caramel sauce (like you would put on ice cream)
1/2 tsp cinnamon (optional)
1/2 cup chopped pecans (optional)
Whipped cream for garnish (optional)
In a greased 9×13 dish, mix apple pie filling and caramel sauce. You may add in the 1/2 tsp cinnamon if desired. Spread evenly in pan.
Pour dry cake mix directly on top of the pie filing and spread evenly. Top with melted butter and pecans (optional).
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges. Serve with ice cream or whipped cream.
5 apples ( we recommend Granny Smith, Fuji, Winesap, Honeycrisp, Crispin or Pink Lady) – peeled, cored, and sliced
3/4 cup pure maple syrup (Grade B or Grade A medium or dark amber)
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened
Preheat oven to 375 degrees F (190 degrees C).
Place apples in an 8×8 inch baking dish. Toss apples with maple syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.
2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, chilled
1 apple – peeled, cored and shredded
1/2 cup milk
2 tablespoons milk
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.