Apple Crisp Cake
My friend Marian told me about this recipe, so I just HAD to try it! Sounds pretty perfect for a fall tailgate menu to me. AND – I will make it a day or two in advance to make gameday stress free!
3/4 cup old-fashioned oats
1/4 cup flour
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup cold butter
1/2 cup chopped walnuts
1 TBSP butter
2 cups coarsely chopped, peeled tart apples, like Granny Smith (2 medium)
Cinnamon Whipped Cream
2 TBSP powdered sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla
- Heat oven to 350 degrees F. Spray bottom and sides of 13×9-inch pan with cooking spray.
In medium bowl, mix oats, flour, brown sugar, nuts and 1 teaspoon cinnamon.
- Cut in cold butter, using fork or pastry blender, until mixture is crumbly. Set aside.
- In 10-inch nonstick skillet, cook 1 tablespoon butter and the apples over medium heat, stirring frequently, about 5 minutes or until apples are tender. Set aside.
- In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; top evenly with cooked apples.
- Sprinkle streusel evenly over apples.
- Bake 44 to 48 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, at least 1 hour. Cut into 6 rows by 4 rows. At this point the cake can be served, or placed in an airtight container to serve later or frozen.
- When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, 1/2 teaspoon cinnamon and the vanilla. Increase speed; beat mixture until stiff peaks from. Top cake with whipped cream.
*Note: the whipped cream can be made a day earlier and stored in the fridge.
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