Do your kids think you are old?  Ours think we are as old as dirt, and they never fail to find some way to rub that in.  Oh, not in a mean way at all.  They just like to say we are oldies, but I think they really do like that we are young and hip. At least that’s the way I see it in my mind.

The other day at dinner, our son was showing us how he could use numbers to write the word “hello” when his phone was turned upside down. We told him that was an old trick that we used to do with calculators and pagers. Our daughter looked at us a little funny and asked what a pager was.  My husband explained that it was a device that you could send a number to and it would buzz. And that it was something people used before cell phones.

She started laughing and said, “oh, yeah, I forgot you guys are old people who didn’t have cell phones growing up.” Yes, little beast children, we are so old that we remember a time when people didn’t sit and stare at hand held devices all the live long day.

Ok, enough about being old, let’s talk about apples!!!  After all, it is APPLE WEEK here on the blog. If you remember on Monday I shared these caramel apple cheesecake tarts,and I shared that Aimee from Shugary Sweets I are partnering together with Crunch Pak for an entire week of apple fun.

Crunch Pak recently started selling apple rings. Our family loves the pre-sliced bagged apples and Foodles, but I am super excited about the rings. There is something just so fun about eating an apple ring slice.

  • For the Cake;
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 1 Tablespoon vanilla extract
  • 3/4 cup apple cider
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 Tablespoon apple pie spice
  • 1/2 cup buttermilk
  • For the Topping;
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 Tablespoons heavy whipping cream
  • 1/2 cup pecan chips
  • 1 bag Crunch Pak Apple Rings

  1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
  2. Beat the butter and sugars until creamy. Add the eggs, vanilla, and apple cider and beat again.
  3. Stir together the flour, baking powder, baking soda, salt, and apple pie spice. Slowly mix that into the butter mixture with the buttermilk. Set aside.
  4. Place the butter, brown sugar, and whipping cream in a small saucepan. Heat on medium heat until melted. Stir everything together and pour in the prepared pan.
  5. Press apple rings into the caramel mixture. Sprinkle the pecans around the apples and in the centers.
  6. Gently spoon the cake batter on top of everything. Bake for 45 minutes. Remove and cool in the pan for 5 minutes, then place another tray on top of the cake and flip it out gently. Let the pan rest there for a minute so that all the caramel drips out. Remove and cool slightly.
  7. Serve warm with vanilla ice cream and caramel topping, if desired. Store covered at room temperature.

*Brush the top of the apples with a little bit of caramel topping if you make this cake the day before. This just makes the apples look gooey and pretty.

For The Full Instructions, Please Visit The Full Recipes:

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