Monday, September 8, 2014


Lately my days have been really full.  And lately Tuesday's at Hillcrest Thrift Shop have been a little slow - at least during the "middle shift" from 12:30 to 3:30 when I am working the register downstairs. I decided to take advantage of this and took a cookbook to look for a recipe to make to serve the quilting group when they came over to play canasta.

The cookbook I took with me is another one I got at an estate sale called Quick Fixes with Mixes Cakes, Cookies, Bars & Goodies by Lia Wilson. The cookbook is full of great tasting desserts made with mixes. The recipe I found to make is called Apple Date Coffee Cake.  The title caught my eye because of the "apple" and "date".  I had a couple of  apples left from the Wealthy apples that my friend Sue gave me. And I love "dates".  

The really crazy thing is when I looked at the ingredients, I didn't see any dates.  I read the directions to see if she talked about adding them.  She didn't.  I must have read and reread the recipe a million times.  Okay, I'm exaggerating, but you know what I mean. Bottom line, it should be named Apple Dateless Coffee Cake. I don't know if she meant to include dates but forgot or the title means something I haven't figured out.

I made the cake and it was really delicious....with or without dates. The girls really like it, too. 



1 - 1/2     cups Granny Smith ( or other baking apple) chopped/diced
1              tablespoon flour
1/4           teaspoon nutmeg
1/3           cup packed brown sugar
2              tablespoons margarine
1/8           teaspoon salt
1/2           cup ground or finely chopped pecans


1              yellow cake mix ( I used a sugar free yellow cake mix)
1              package vanilla flavor instant pudding mix - 4 serving size ( I used a sugar free vanilla instant pudding mix)
4              eggs
1              cup ( 8 ounces) sour cream (I used a fat free sour cream)
1/2           cup canola oil


3/4           cup powdered sugar (sifted)
1/2           teaspoon vanilla 
3              teaspoons warm water

Prepare filling: Place all ingredients except the pecans in a medium saucepan.  
Cook over medium heat, stirring constantly, until apples are tender (about 4 minutes) I chopped my apples to prepare them and then decided the chunks were too large (picture). I took two knives and ran them through to cut the apples chunks smaller. Next time I will cut the chunks smaller when I chop the apples. 

Stir in the nuts, and let cool.

Prepare cake:  Preheat oven to 350 degrees F. Grease and flour a 12 - cup capacity Bundt cake pan.

In a large mixing bowl, combine the cake mix, pudding mix, eggs, sour cream, and oil. Beat on low speed to blend.  Scrape the sides of the bowl.

Increase speed to medium and beat for 2 minutes.

Spread 1/3 of the batter in the bottom of the cake pan.

Spread 1/2 of the filling mixture evenly over the batter making sure you stay away from the edges.

Spread 1/3 of the batter on top.

Spread the rest of the filling mixture.

Top with the last of the batter.

Bake for 45 minutes or until cake tester comes out clean.

Cool in pan for 10 minutes, then turn out onto serving platter.

Sprinkle with powdered sugar or drizzle powdered sugar glaze over - combine the ingredients and stir til smooth.

Drizzle over cake and let it run down the sides.