Description
A gussied up box mix cake, filled with apples and a swirl of cinnamon sugar. Perfect dessert, snack or, let's be honest, breakfast.
Ingredients
Scale
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 2 eggs
- 3/4 cup sour cream
- 2 tablespoons heavy cream
- 1 box yellow cake mix
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 cups peeled, shredded apple (about 2 medium apples, I used honeycrisp)
- 1/4 cup sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350. Grease and flour a bundt pan.
- Using a stand or hand mixer, beat the butter on medium-high speed until it gets lighter and a little fluffy. It won't get as fluffy as when you cream butter and sugar together, but it's the same idea here.
- Add the eggs and sour cream and continue beating until smooth. Add heavy cream and mix again.
- Add cake mix, nutmeg, cloves and ginger and mix on low until just combined. A few little spots of flour are totally fine.
- Add apples and fold in until everything is mixed. Again, try not to overmix!
- Spread half of the batter into the pan, smoothing it into an even layer.
- Combine sugar and cinnamon and sprinkle evenly all over the batter.
- Add the remaining batter on top, dolloping it all over the first layer and then gently smoothing it out with a spatula so you don't totally disrupt the cinnamon sugar layer.
- Bake for 50-60 minutes, until a cake tester comes out with a few moist crumbs.
- Let cake cool in pan for 10-15 minutes, and then carefully use a butter knife to loosen cake from pan. Invert onto a wire cooling rack and let cool completely. This cake is best made the night before serving, but if it's day-of, at least let it cool for 4 hours before cutting!
- Prep Time: 10 minutes
- Cook Time: 60 minutes