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