Snappy Apple Brunch Cake

ingredients

• 1 cup crushed gingersnap cookies (18 cookies)
• 1/4 cup honey crunch wheat germ
• 2 tablespoons brown sugar
• 1/3 cup butter
• 1/3 cup chopped walnuts
• 1 package 2-layer size spice cake mix
• 1 package fast-rising active dry yeast
• 3/4 cup apple butter
• 1/2 cup warm water (120 degree F to 130 degree F)
• 2 eggs
• 1/4 cup white baking pieces
• 2 teaspoons butter
• 2/3 cup sifted powdered sugar
• 1 to 2 tablespoons apple juice

directions

1. Preheat oven to 350 degree F. Generously grease and flour a 13x9x2-inch baking pan; set aside. In a medium mixing bowl combine gingersnaps, wheat germ, and brown sugar; cut in butter until crumbly. Stir in walnuts; set aside.
2. In a large mixing bowl combine cake mix and yeast. Add apple butter, water, and eggs; beat with an electric mixer on low speed until well combined. Beat 2 minutes on high speed. Spread in prepared pan; sprinkle with gingersnap mixture. Bake about 30 minutes or until a wooden pick inserted off-center comes out clean. Cool slightly. (Some areas of cake will drip slightly.) Meanwhile, in a small saucepan combine white baking pieces and butter; heat and stir just until melted. Remove from heat. Stir in powdered sugar and enough apple juice to make of drizzling consistency. Drizzle over coffee cake. Cool at least 1 hour on wire rack. Serve warm or at room temperature. Makes 12 servings.