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

Apple Layer:

1 TBSP butter
2 cups coarsely chopped, peeled tart apples, like Granny Smith (2 medium)


1 box Betty Crocker SuperMoist yellow cake mix
1/3 cup vegetable oil
1/2 cup water
4 eggs
1 cup sour cream
1 TBSP cinnamon

Cinnamon Whipped Cream

This “layer” is totally optional.  It just adds an element of sweetness, but it’s absolutely delicious sans whipped cream too!.1 cup heavy whipping cream
2 TBSP powdered sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla


  1. 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.
  2. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. Set aside.
  3. 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.
  4. 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.
  5. Sprinkle streusel evenly over apples.
  6. 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.
  7. 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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