Wednesday, September 30, 2015


We are fortunate to have a neighbor Lupe who is always willing to check on our cat, get the mail and pick up the newspaper, and generally keep her eyes open for anything going on around our house whenever we go away. To thank her for doing so while we went to CO for the weekend, I made her this delicious Apple Crumb Cake.

I had intended to make it to take to Hillcrest to the volunteers, but I came back from the weekend with a sore throat and runny nose. I had to call the shop Tuesday morning to tell them I wouldn't be able to come in for my shift. I am better, but not really sure if I was being bothered by allergies or a cold.

When I decided I wanted to make something to thank Lupe, I thought about the Apple Crumb Cake, but instead of making it in a 9 x 13 - inch pan, I would make two of them and use an 8 - inch round cake pan. This worked out perfectly. It was so impressive looking when I took it to her because it had cooked up to the top of the pan. 

I did have to experiment with the cooking time since I was using a different sized pan. I also used a sugar-free yellow cake mix and no-sugar-added apple pie filling. I also used brown sugar blend thereby reducing the sugar calories in half for the topping. The recipe didn't call for these changes, so fill free to use the regular ingredients. (Source: Quick Fixes with Mixes by Lia Wilson)


1        yellow cake mix (I used a sugar-free yellow cake mix)
1        20-ounce can apple pie filling (I used no-sugar- added apple pie filling)
1/2     cup flour
1/2     cup packed brown sugar (I used 1/4 cup packed brown sugar blend)
1/2     teaspoon cinnamon
1/4     cup butter, softened
1/2     cup slivered almonds
ingredients to make the cake mix, except use milk for the water. 

GLAZE (below)

Preheat oven to 350 degrees F. Grease the pan(s). I used two 8-inch round cake pan. Can also use a 9 x 13-inch pan. I greased mine with my homemade Pan Grease.

Mix the cake mix according to directions on the box except use milk in place of the water.

Pour the batter into evenly in the pan(s).

Cut the apple slices in the apple pie filling into chunks so that you have more to cover the batter better.

Spoon the chopped pie filling lightly over the batter.

Combine the flour, brown sugar, cinnamon, butter in a smaller bowl until crumbly. Add the almonds.

Sprinkle mixture over the top of the batter/pie filling in the pan.

Bake for 35 - 40 minutes for the round cake pans or 45+ minutes in the rectangular pan. (Lia said to cook it for 1 hour, but I think that might be too long.) Check doneness by inserting a toothpick in the center trying to avoid an apple chunk.

Cool on wire rack.

Drizzle glaze over the cake.

1     cup powdered sugar (sifted)
4     teaspoons warm water

Serve warm or cool.

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