apple cake, two ways

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Yesterday (Thursday) I  wrote about my busy schedule, but today was anything but busy. Today (Friday) was one of my “free” days: after my last Winning Edge session and a weightlifting workout, I had no babysitting, work, or volunteering committment in the afternoon. I spent my free afternoon catching up on “paperwork,” having a breakfast-style lunch (scrambled eggs + Applegate Chicken and  Sage Breakfast Sausage + whole-wheat honey toast + fresh watermelon), and baking!

I had a package of Kerbey Lane Cafe’s Apple Wheat Pancake Mix on hand that I wanted to use and transform into a delicious treat. And so, I decided to bake apple cake. As I made the cake batter, I tossed around many ideas of how to top the cake. Crunchy top? Glaze? Streusel? I could not decide on just one idea. So,  I split the batter between two pans and topped one apple cake with cinnamon + sugar (to create a crunchy top) and one apple cake with a rich caramel glaze. Both are absolutely delicious!

Abby’s Apple Cake recipe created with guidance from Joy of Baking and my mom’s Betty Crocker Cookbook

  • 5 Tablespoons butter, softened
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk (I used 2%)
  • 2 cups Kerbey Lane Cafe Apple Wheat Pancake Mix
  • 1 teaspoon baking powder
  • 1 medium/large apple, chopped into small pieces

Making the cake without Kerbey Lane Cafe’s Apple Wheat Pancake Mix…

  • 5 Tablespoons butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 medium/large apple, chopped into small pieces
  1. Pre-heat oven to 350 degrees Fahrenheit. For two cakes, grease two 9″ round cake pans, two 8 x 8 inch square pans, or two 9 x 9 inch square pans. For a single cake, grease a 9 x 13 inch pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add in egg and vanilla extract, mixing until well incorporated.
  4. Alternately mix in the milk and pancake mix + baking powder (or dry ingredients) until just combined.
  5. Gently stir in apple.
  6. Pour batter into desired pan(s), dividing equally between two pans if using.
  7. Sprinkle cake(s) with Crunchy Cinnamon Sugar Topping if using.
  8. Bake cake(s) for 25-30 minutes or until an inserted toothpick comes out clean.
  9. Top cake(s) with Caramel Glaze, if using, once cakes have cooled for 10-15 minutes.
  10. The cake(s) may cool completely and be stored (covered) in pan(s).
Crunchy Cinnamon Sugar Topping recipe adapted from Two Peas & Their Pod
*This recipe is suitable to top half of the cake recipe (one 9 inch round cake, one 8 x 8 inch square cake, or one 9 x 9 inch square cake); double below recipe to top one 9 x 13 inch cake or two smaller cakes.
  • 1/8 cup white sugar
  • 1 Tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  1. Whisk all ingredients together.
  2. Sprinkle over cake(s) if using.
Caramel Glaze recipe adapted from Real Simple
*This recipe is suitable to top half of the cake recipe (one 9 inch round cake, one 8 x 8 inch square cake, or one 9 x 9 inch square cake); double below recipe to top one 9 x 13 inch cake or two smaller cakes.
  • 2 Tablespoons butter
  • 1/8 cup white sugar
  • 1/8 cup brown sugar
  • Pinch salt
  • 1/4 cup milk (I used 2%; the original recipe called for heavy cream.)
  1. In a small saucepan, melt butter over medium heat.
  2. Add in sugars and salt, and constantly whisk or stir for two minutes.
  3. Add in milk; allow to come to boil.  Whisk or stir constantly for two minutes.
  4. Remove from heat.
  5. Pour over cake(s) if using.
Happy Fourth of July Weekend!
P.S. I started off my day today (which is actually Sunday!) with a big bowl delicious oatmeal. Inspiration for today’s bowl came from my friends Sara and Jeremy, who use vanilla protein powder (instead of sugar) to sweeten their oatmeal. The protein powder is an excellent swap, providing sweetness (without refined sugars) and protein. In this morning’s mix: 

  • 3/4 cup old-fashioned oats
  • Raisins (added in while the oats were being cooked, so they could plump up)
  • Sliced strawberries
  • Blueberries
  • 1/2 banana, sliced
  • Chopped walnuts
  • Chopped toasted pecans
  • 2.5 Tablespoons vanilla protein powder
  • 1 Tablespoon ground flaxseed
  • 1 teaspoon chia seed
  • Splash of half & half
I could hardly tell the difference between using vanilla protein powder and brown sugar. The oatmeal was satisfying, yummy, and full of goodies!
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