Apple brown Betty, Apple dump cake, Apple spice cake


This is a great apple week!

Apple brown Betty
6 C apples, peeled, cored and diced
3 TBS lemon juice
3/4 C brown sugar, firmly packed
1/2 C flour
1/2 C rolled oats
1 stick butter, divided
1 tsp. Cinnamon
Preheat oven to 375 degrees. Lightly spray a 13×9 pan with non-stick baking spray. Place peeled, cored and diced apples at bottom of pan, spreading to fill it. Sprinkle lemon juice over apples.
In a separate bowl, combine brown sugar, flour, 1/3 cup butter, cinnamon and oats. Cut butter into dry ingredients until well blended and pebbly. Sprinkle mixture over apples in pan. Cut remaining butter into pieces and dot top of mixture.
Bake at 375 degrees until brown and bubbly, 40-45 minutes. Remove from oven and allow to cool 10-15 minutes before serving. May be served warm or cold, and can be topped with ice cream or whipped cream.
Apple dump cake
1 box of butter pecan cake mix
2 cans apple pie filling (about 4-5 C)
1/2 C caramel sauce
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
3/4 to 1 C butter
1 C pecan halves
 Spread pie filling on bottom of a 9×13 pan. Drizzle caramel sauce evenly over top. In a small bowl, mix together spices. Sprinkle over top of caramel apple mixture. Sprinkle cake mix evenly over top of caramel apple mixture. Cut butter into thin squares and place evenly over top of cake mix. Make sure to not leave any large gaps. Top with pecan halves.
Bake in a preheated 350 oven for 50 minutes or until cake topping is golden brown. Serve with whipped cream or ice cream. Tastes delicious hot or cold.
Apple spice cake
2 C all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground ginger
1/4 tsp. cardamom
3/4 tsp. allspice
1-1/2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. salt
1-2/3 C granulated sugar
1 C butter, softened
2 eggs
1/2 C sour cream
2 TSP milk
2 medium apples
Caramel sauce:
1 C granulated sugar
4 TSP water
2 TSP light corn syrup
1/2 C heavy cream
2 TSP butter
 Preheat oven to 350 degrees. Sift first 9 ingredients together in a bowl and make sure they are thoroughly combined. Beat butter with a stand mixer until creamy. Add sugar and mix until incorporated. Add flour mixture in two parts, alternating with eggs, sour cream, and milk. Fold in apples. Pour into prepared baking pan(s). It will make two round 8-9 inch cakes or one large Bundt.
Bake at 350 degrees for 45 minutes, until it is brown all over and a toothpick comes out clean from center. Let cool for 10 minutes before serving. Top with caramel sauce (recipe below).
To make sauce, combine sugar, water, and corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. Cover saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove lid, increase heat to medium-high, and bring to a boil. Do not stir from this point on, but instead swirl liquid around pan so that caramel doesn’t burn. Continue to cook until caramel turns an even amber color then remove from heat and let stand for about 30 seconds.
Be careful here. Pour heavy cream into mixture. It will bubble up significantly and is very hot. Stir mixture, again being careful. Add butter. Stir until combined.
Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Pour over apple spice cake and serve.
Cop: you were going fast. Driver: I was just trying to keep up with the traffic. Cop: There isn’t any. Driver: I know that’s how far behind I am.
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(Melanie Behrens –

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