Crystal’s nieces have nicknamed their mother “Butter.” This term of endearment for Karen stems from the fact that she cooks everything with butter. One of her specialties is this cake, and—you guessed it—there’s lots of butter! A cream cheese and apple mixture bakes up nice and gooey on top of a soft cake layer. Served warm, it just doesn’t get any butter—we mean, better.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Peel and slice the apples, then toss them in a bowl with the lemon juice to keep them from turning brown. Set aside.
Step 3
In the bowl of a standing mixer fitted with the whisk attachment, add the cake mix, 1/2 cup of the melted butter, and one of the eggs. Mix for 2 minutes at medium-low speed. The batter should easily come together into a ball. Transfer the batter to a 9 x 13-inch baking dish and smooth the top with a spatula.
Step 4
In the same bowl used for the batter, beat the cream cheese at medium-low speed for 30 seconds, until fluffy. Add the remaining 1/2 cup butter, the remaining 2 eggs, vanilla, and cinnamon. Beat on medium speed for 1 minute. Add the sugar and beat for 1 more minute.
Step 5
Fold the apple slices into the cream cheese mixture, and spread the mixture over the cake mix in the baking dish.
Step 6
Bake for 45 minutes or until the cake jiggles slightly when gently shaken and is somewhat solidified in the center. (The cream cheese mixture will not solidify completely.) Remove the cake from the oven and allow it to cool in the pan for 30 minutes.
Step 7
Stored in the refrigerator, the cake will keep for three to four days, but it will never last that long!
note
Step 8
Great for freezing! See our Freezer Tips on pages 23–27.
