When I say this was better, I am not kidding. I topped it with vanilla bean ice cream because I can, and that’s something I could never do in school. The cake was still warm and the cream melted down the sides. The bites that had the streusel topping and cream in them were the best! Next time I might double the topping because really, that’s what makes the dessert.
We all had seconds, and then I had it for breakfast the next day. It won’t be long before I make this again because despite looking a bit involved it was a very easy cake to make. I love that the cake mix was used, and the addition of sour cream always makes things so moist. My daughter said I should work at a bakery, I told her I only want to work for her to have great memories.
Ingredients
Streusel
3/4 cup Quaker old-fashioned oats
1/4 cup Gold Medal™ all-purpose flour
¾ cup packed Domino brown sugar
1 teaspoon ground cinnamon
½ cup cold Land o Lakes butter
½ cup chopped walnuts
Apple Layer
1 tablespoon Land o Lakes butter
2 cups coarsely chopped, peeled tart apples (2 medium)
Cake
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1/3 cup Bertolli vegetable oil
1/2 cup water
4 Eggland’s Best eggs
1 cup Daisy sour cream
1 tablespoon Mc Cormick ground cinnamon
Cinnamon Whipped Cream
1 cup Borden heavy whipping cream
2 tablespoons Domino powdered sugar
1/2 teaspoon McCormick ground cinnamon
½ teaspoon vanilla
Instructions:
Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan.
Spread apples in pan. Stir remaining ingredients in a bowl, except cream, until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown. Serve warm with cream.
Quick Tip: Be sure to make plenty of the whipped topping, it was a hit in my house.
Thank you to Betty Crocker for this awesome recipe!
