We grow apples on the rabbit patch. I have needed to get pretty creative, when it’s time to pick. You don’t have to have fresh apples for this easy recipe-canned apples work fine, and you can eliminate a bit of work by using them.
Preheat your oven to 350 degrees.
If you are using fresh fruit, you start here- peel about 5 apples, depending on the size. You choose the variety. Cut apples into bite-sized pieces. I use a cast iron skillet, but use what you have. Cover apples with water, not any more and simmer. You are about on your own here-but I use about 1/2 stick of butter, 1 cup brown sugar, and cinnamon to taste. I also like to toss butterscotch morsels in, if I have them-not the whole bag, but a handful. When the kitchen is filled with the smell of it, and the apples are soft-they are ready. Pour apples into a greased 11×13 pan, making sure to spread it evenly.* If you are using canned apples, then this is your first step.
For the cake, you can use a boxed mix- I have used yellow, spice and caramel with success. Just mix the cake up as directed on the box. * I use milk instead of water, but you do as you please. Pour the batter right on top of the apples-try to cover the apples as best you can-but don’t worry , it’s going to bake like it ought to even if you have some bare apples. Bake at 350 as the box says, for about 30 minutes. Let it cool a bit-though you are not going to want to wait. When you serve it, turn the pieces over, so the apples will be on top.
If you have vanilla ice-cream, this is a good time to use it- and remember, this cake is always better if you share it.
*From “On Any Given Sunday”-May 2016