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
- 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.
- 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.
No comments:
Post a Comment